Loaded Hummus Platter with Vegetables and Pita

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• 1/2 teaspoon ground cumin
• 1 large cucumber, sliced
• 1 red bell pepper, sliced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 4 pita breads, warmed
• 1/4 cup chopped fresh parsley
• Paprika for garnish

Steps

1. 1 In a food processor, combine chickpeas, tahini, lemon juice, garlic, 1 tablespoon olive oil, salt, and cumin. Pulse until smooth.
2. 2 Taste and adjust seasoning if necessary.
3. 3 Transfer hummus to a serving platter and drizzle with remaining olive oil.
4. 4 Arrange cucumber, red bell pepper, cherry tomatoes, and red onion around the hummus.
5. 5 Warm pita breads according to package instructions and tear into pieces.
6. 6 Sprinkle chopped parsley over the vegetables and dust with paprika for garnish.
7. 7 Serve immediately with pita pieces.

Equipment

• Food processor
• Serving platter

Variations

• Add roasted red peppers or sun-dried tomatoes to the hummus for extra flavor.
• Include additional veggies like carrots or bell peppers for variety.

Substitutions

• If tahini is unavailable, use peanut butter for a similar creamy texture.
• Use whole wheat pita for a healthier option.

Pairings

• Serve with a light beer or a crisp white wine.
• Offer a selection of pickles and hot sauce for those who like a kick.

Nutrition

Tips

• For extra flavor, roast the garlic before blending into the hummus.
• Keep vegetables fresh and crisp by refrigerating them until ready to serve.

Storage

Store hummus in an airtight container in the fridge for up to 5 days. Vegetables and pita are best served fresh.

Freezing: Hummus can be frozen for up to 2 months. Thaw in the refrigerator and stir well before serving.

Serving Suggestions

• Pair with a refreshing cucumber-mint yogurt sauce.
• Serve with a side of olives for added Mediterranean flair.

FAQ