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 first made this platter for a casual picnic in the park with friends. Everyone loved scooping up the hummus with warm pita and the veggies disappeared fast! Now it's my go-to for weekend snacks and gatherings.
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 clove: 1 small, 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: 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:
- Combine tahini and lemon juice in a food processor and process for 1 minute until creamy. Add olive oil, minced garlic, cumin, and salt and 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 as needed. Transfer to a bowl. Drizzle with olive oil and optionally sprinkle with paprika or sesame seeds.
- Make the Pita Bread:
- Dissolve yeast and sugar in warm water in a bowl. Let sit for 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) and heat baking stone or tray. 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 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 My kids help roll out the pita dough and arrange the veggies on the platter. It's a fun kitchen moment that lets everyone get involved and nibble while prepping.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Pita contains gluten and tahini contains sesame. If using canned chickpeas, check labels for soy. Verify tahini for potential nut traces.
Nutritional Information (per serving)
Calories: 260, Total Fat: 8 g, Carbohydrates: 39 g, Protein: 9 g
Save Serve this platter right away for the tastiest results. It's perfect for sharing with friends or family, or bringing to a potluck for an impressive homemade treat.
Recipe FAQ
- → How can I make hummus creamier?
Peeling the chickpeas before blending and adding cold water gradually helps achieve a smooth, creamy texture. Using fresh tahini and lemon juice also enhances creaminess.
- → What is the best way to keep pita bread soft?
Cover baked pita bread with a clean kitchen towel while warm to retain moisture and softness.
- → Can I use whole wheat flour for pita?
Yes, swapping all-purpose flour with whole wheat flour yields a healthier, slightly denser pita with a nuttier flavor.
- → How long should I let the pita dough rise?
Let the dough rise in a warm spot for about 1 hour until it doubles in size for optimal fluffiness.
- → What vegetables work best for the sticks?
Carrots, cucumbers, red and yellow bell peppers, and cherry tomatoes provide a crisp, fresh complement to the creamy hummus and warm pita.
- → Are there flavor variations for hummus?
Yes, adding smoked paprika, roasted garlic, or a sprinkle of sesame seeds can enhance the taste and add variety to the hummus.