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Vegetable Hummus Platter

Vegetable Hummus Platter

Snack
Prep Time
30min
Cook Time
15min
Servings
5
Calories
385
Chef's Note

For the smoothest hummus, remove the skins from the chickpeas after draining. This takes about 10 extra minutes but creates an ultra-creamy texture that kids and adults alike will love. You can also prepare the hummus up to 3 days ahead and store it in the refrigerator - just bring to room temperature and add a fresh drizzle of olive oil before serving.

Tags
kid-friendly
vegetarian
Mediterranean
appetizer
plant-based
healthy
dip
hummus
make-ahead
Ingredients

  • 2 15-oz cans, drained and rinsed chickpeas

  • 1/3 cup tahini

  • 1/4 cup lemon juice

  • 3 cloves garlic

  • 1/4 cup, plus 2 tablespoons for drizzling olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon, plus more for garnish smoked paprika

  • 1 teaspoon salt

  • 2-4 tablespoons ice water

  • 2 cups, halved cherry tomatoes

  • 4 sliced Persian cucumbers

  • 2 cups baby carrots

  • 2 medium, sliced into strips bell peppers

  • 1 bunch, trimmed and halved radishes

  • 3 whole, cut into triangles pita bread

  • 1 tablespoon (optional) za'atar spice blend

  • 1/4 cup, chopped fresh parsley

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Arrange pita triangles on a baking sheet, brush with 1 tablespoon of olive oil, and bake for 10-12 minutes until crisp and golden. Set aside to cool.

  • 3

    In a food processor, combine drained chickpeas, 1/3 cup tahini, 1/4 cup lemon juice, and 3 cloves of garlic. Process until roughly blended.

  • 4

    With the processor running, slowly drizzle in 1/4 cup olive oil and add 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon salt.

  • 5

    Continue processing while adding 2-4 tablespoons of ice water, one tablespoon at a time, until the hummus reaches your desired consistency (about 3-5 minutes total for very smooth hummus).

  • 6

    Taste and adjust seasonings if needed, adding more salt, lemon juice, or cumin according to preference.

  • 7

    Transfer the hummus to a wide, shallow serving bowl. Using the back of a spoon, create a swirl pattern on the surface.

  • 8

    Drizzle the remaining 1 tablespoon of olive oil over the hummus and sprinkle with a pinch of smoked paprika and za'atar spice blend if using.

  • 9

    Arrange the halved cherry tomatoes, sliced cucumbers, baby carrots, bell pepper strips, and radishes artfully around the hummus bowl.

  • 10

    Sprinkle the chopped parsley over the platter and serve with the toasted pita triangles.

Nutrition Information (per serving)
385
Calories
12g
Protein
42g
Carbs
20g
Fat
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