Loaded Hummus Platter with Veggies and Pita

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 teaspoon ground cumin
• Salt to taste
• 8 cups mixed fresh vegetables (e.g., cucumber, bell peppers, carrots, cherry tomatoes)
• 4 pita breads, warmed
• 1/4 cup chopped fresh parsley
• Paprika for garnish
• Sumac for garnish (optional)

Steps

1. 1 Combine chickpeas, tahini, lemon juice, garlic, 2 tablespoons olive oil, cumin, and salt in a food processor. Blend until smooth.
2. 2 Transfer hummus to a serving platter and use the back of a spoon to create a swirl pattern.
3. 3 Arrange sliced veggies and warm pita bread around the hummus.
4. 4 Drizzle extra olive oil over the hummus and sprinkle with paprika and sumac.
5. 5 Garnish with chopped parsley.
6. 6 Serve immediately with pita and veggies for scooping.

Equipment

• Food processor
• Serving platter

Variations

• Add roasted red peppers or sun-dried tomatoes to the hummus for a twist.

Substitutions

• If tahini is unavailable, use peanut butter for a similar creamy texture.

Pairings

• Serve with warm flatbreads or additional pita for scooping.

Nutrition

Tips

• For extra flavor, roast the garlic before blending into the hummus.
• Use a variety of colorful vegetables for a visually appealing platter.

Storage

Store hummus in an airtight container in the fridge for up to 5 days. Veggies and pita should be served fresh.

Freezing: Hummus freezes well for up to 3 months. Thaw in the refrigerator and give it a good stir before serving.

Serving Suggestions

• Pair with grilled meats or serve as part of a Middle Eastern mezze platter.

FAQ