Save A fresh, wallet-friendly Mediterranean snack platter featuring creamy homemade hummus, warm fluffy pitas, and crisp veggie sticks—healthier and cheaper than store-bought!
I fell in love with homemade hummus and pita during a summer trip where we picnicked on a balcony overlooking the sea. Making this platter became my go-to snack for gatherings, and friends always ask for the recipe once they taste it!
Ingredients
- Cooked chickpeas: 1 1/2 cups (250 g), or 1 can, drained and rinsed
- Fresh lemon juice: 1/4 cup (60 ml), about 1 large lemon
- Tahini: 1/4 cup (60 g)
- Garlic: 1 small clove, minced
- Extra-virgin olive oil: 2 tbsp (30 ml), plus more for serving
- Ground cumin: 1/2 tsp
- Cold water: 2–3 tbsp (30–45 ml)
- Sea salt: 1/2 tsp
- All-purpose flour: 2 cups (250 g), plus extra for dusting
- Instant dry yeast: 2 tsp
- Sugar: 1 tsp
- Warm water: 3/4 cup (180 ml)
- Olive oil: 1 tbsp
- Salt (for pita): 1/2 tsp
- Carrots: 2 large, peeled and cut into sticks
- Cucumber: 1, cut into sticks
- Red bell pepper: 1, cut into strips
- Yellow bell pepper: 1, cut into strips
- Cherry tomatoes: 1 cup (100 g)
Instructions
- Prepare the Hummus:
- In a food processor, combine tahini and lemon juice. Process for 1 minute until creamy. Add olive oil, minced garlic, cumin, and salt. Process for 30 seconds. Add chickpeas and process for 1 minute. Scrape down sides, add 2 tbsp cold water, and process until smooth and fluffy. Add more water if needed for consistency. Taste and adjust salt or lemon. Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika or sesame seeds.
- Make the Pita Bread:
- In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour. Preheat oven to 475°F (245°C). Place a baking stone or tray inside to heat. Punch down dough, divide into 6 balls, and roll each into a 1/4-inch (0.5 cm) thick circle. Place on hot baking tray and bake 3–4 minutes until puffy and just golden. Cover baked pitas with a clean towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut vegetables into sticks or strips. Arrange on a platter.
- Serve:
- Arrange hummus in a bowl, surround with warm pita bread (cut into wedges) and veggie sticks.
Save This platter has turned casual family movie nights into a special sharing moment around the coffee table—everyone gets to pick their favorite scoop and dip!
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Contains gluten (pita bread) and sesame (tahini). If using canned chickpeas, check labels for traces of soy. Some tahini brands may have nut cross-contamination.
Nutritional Information (per serving)
Calories: 260, Total Fat: 8 g, Carbohydrates: 39 g, Protein: 9 g
Save Make this platter ahead for a healthy snack that will be a hit at any event—fresh pita and hummus truly make all the difference!
Recipe Questions
- → How do I achieve smooth hummus texture?
Blend the chickpeas thoroughly with tahini, lemon juice, and olive oil. Adding a bit of cold water while blending helps achieve a light and creamy consistency.
- → Can I use canned chickpeas for the hummus?
Yes, rinsed canned chickpeas work well. For extra creaminess, peeling chickpeas before blending is recommended.
- → What’s the best way to make soft pita bread?
After kneading the dough, let it rise in a warm spot for an hour. Bake the rolled dough on a hot tray or stone for just a few minutes until puffy and lightly golden.
- → Which vegetables are ideal for the veggie sticks?
Carrots, cucumber, red and yellow bell peppers, and cherry tomatoes offer a colorful, crisp complement to the hummus and pita.
- → Are there any flavor variations suggested?
Try adding smoked paprika or roasted garlic to the hummus for a smoky twist, or serve pita made with whole wheat flour for a nuttier flavor.