Mediterranean Hummus Platter Veggies (Printable)

Creamy chickpea blend paired with crisp vegetables and Mediterranean flavors for a vibrant, shareable platter.

# Ingredient List:

→ Hummus

01 - 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
02 - ⅓ cup tahini
03 - 3 tablespoons extra-virgin olive oil, plus extra for drizzling
04 - 2 tablespoons fresh lemon juice
05 - 1 garlic clove, minced
06 - ½ teaspoon ground cumin
07 - ½ teaspoon sea salt
08 - 2–4 tablespoons cold water, as needed

→ Vegetables

09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup baby carrots
12 - 1 cup red bell pepper, sliced
13 - 1 cup radishes, sliced

→ Mediterranean Accompaniments

14 - ½ cup Kalamata olives, pitted
15 - ½ cup marinated artichoke hearts, quartered
16 - ¼ cup crumbled feta cheese (optional, omit for vegan)
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon smoked paprika
19 - Pita bread or gluten-free crackers, for serving

# How to Make:

01 - Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until creamy.
02 - Taste the hummus and add additional lemon juice or salt to preference.
03 - Transfer the hummus onto a large platter or shallow bowl, creating a small well in the center using the back of a spoon.
04 - Drizzle extra virgin olive oil over the hummus, then sprinkle smoked paprika and chopped parsley on top.
05 - Place cherry tomatoes, cucumber, carrots, red bell pepper, radishes, olives, artichoke hearts, and optionally feta cheese around the hummus.
06 - Offer pita bread or gluten-free crackers alongside for dipping and serving.

# Expert Tips:

01 -
  • It comes together in twenty minutes with zero cooking, perfect for when you want something impressive without stress.
  • The creamy hummus tastes restaurant-quality but costs a fraction of what you'd pay, and you control exactly how garlicky or lemony it gets.
  • It's one of those rare dishes that works equally well for vegans, people avoiding gluten, and carnivores who just want to dip something in it.
02 -
  • Over-processing hummus is nearly impossible; under-processing it is, so blend longer than feels necessary if you want that restaurant-quality creaminess.
  • Room-temperature tahini blends smoother than cold; if yours has been sitting in a cool pantry, let it warm up for a few minutes before opening.
  • Hummus gets darker and more intense in flavor if it sits for an hour or two, so make it at least thirty minutes before serving if you want the full flavor to develop.
03 -
  • Make hummus at least thirty minutes ahead so the flavors have time to marry together and deepen; it transforms noticeably even in just that small window.
  • If your hummus is grainy instead of smooth, your tahini or chickpeas were likely too cold; room-temperature ingredients blend into silk much more easily.

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