CategoryAppetizers, Bites/Snacks, Vegetarian
A Mediterranean Hummus Platter is a vibrant, flavorful appetizer featuring creamy hummus, an assortment of fresh vegetables, warm pita bread, briny olives, and tangy feta cheese. This versatile dish is perfect for entertaining, snacking, or as a light meal with a variety of textures and bold Mediterranean flavors.
For the Hummus
1 can (15 oz) chickpeas (drained and rinsed)
¼ cup tahini (sesame paste)
2 tbsp fresh lemon juice
1 clove garlic (minced)
3 tbsp olive oil (plus extra for drizzling)
½ tsp ground cumin
½ tsp salt
2 tbsp cold water (as needed)
½ tsp smoked paprika (for garnish)
For the Platter
1 cup cherry tomatoes (halved)
1 cucumber (sliced)
1 bell pepper (sliced)
½ cup Kalamata olives
½ cup feta cheese (cubed)
4 pita breads (cut into wedges and warmed)
¼ cup extra virgin olive oil (for drizzling)
1 tsp za’atar seasoning (optional)
Lemon wedges (for garnish)
Make the Hummus
1
- Blend the Ingredients:
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
- Adjust Texture:
- Add cold water, 1 tablespoon at a time, and blend until smooth and creamy.
- Garnish the Hummus:
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika.
Prepare the Platter
2
- Arrange the Vegetables:
- Place cherry tomatoes, cucumber slices, and bell pepper strips around the hummus.
- Add Olives and Feta:
- Scatter Kalamata olives and cubed feta cheese onto the board.
- Warm the Pita Bread:
- Lightly toast or warm pita bread wedges in the oven or skillet.
Assemble and Serve
3
- Drizzle with Olive Oil:
- Drizzle extra virgin olive oil over the hummus and feta.
- Add Za’atar (Optional):
- Sprinkle za’atar seasoning over the pita bread for extra flavor.
- Serve Fresh:
- Garnish with lemon wedges and enjoy immediately.
Pro Tips
4
- For a Creamier Hummus: Peel the chickpeas by rubbing them between a towel before blending.
- Make It Spicy: Add ½ teaspoon cayenne pepper or a drizzle of harissa.
- Storage: The hummus can be stored in an airtight container for up to 5 days in the fridge.
Ingredients
For the Hummus
1 can (15 oz) chickpeas (drained and rinsed)
¼ cup tahini (sesame paste)
2 tbsp fresh lemon juice
1 clove garlic (minced)
3 tbsp olive oil (plus extra for drizzling)
½ tsp ground cumin
½ tsp salt
2 tbsp cold water (as needed)
½ tsp smoked paprika (for garnish)
For the Platter
1 cup cherry tomatoes (halved)
1 cucumber (sliced)
1 bell pepper (sliced)
½ cup Kalamata olives
½ cup feta cheese (cubed)
4 pita breads (cut into wedges and warmed)
¼ cup extra virgin olive oil (for drizzling)
1 tsp za’atar seasoning (optional)
Lemon wedges (for garnish)
Directions
Make the Hummus
1
- Blend the Ingredients:
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
- Adjust Texture:
- Add cold water, 1 tablespoon at a time, and blend until smooth and creamy.
- Garnish the Hummus:
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika.
Prepare the Platter
2
- Arrange the Vegetables:
- Place cherry tomatoes, cucumber slices, and bell pepper strips around the hummus.
- Add Olives and Feta:
- Scatter Kalamata olives and cubed feta cheese onto the board.
- Warm the Pita Bread:
- Lightly toast or warm pita bread wedges in the oven or skillet.
Assemble and Serve
3
- Drizzle with Olive Oil:
- Drizzle extra virgin olive oil over the hummus and feta.
- Add Za’atar (Optional):
- Sprinkle za’atar seasoning over the pita bread for extra flavor.
- Serve Fresh:
- Garnish with lemon wedges and enjoy immediately.
Pro Tips
4
- For a Creamier Hummus: Peel the chickpeas by rubbing them between a towel before blending.
- Make It Spicy: Add ½ teaspoon cayenne pepper or a drizzle of harissa.
- Storage: The hummus can be stored in an airtight container for up to 5 days in the fridge.
Notes
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