Mediterranean Hummus Platter

• 2 cans (15 oz each) chickpeas, drained and rinsed
• ⅓ cup tahini
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic
• ½ teaspoon cumin
• ¾ teaspoon salt
• 3 tablespoons ice water
• ¼ cup extra virgin olive oil, plus more for drizzling
• 1 teaspoon paprika (regular or smoked)
• 2 tablespoons fresh parsley, chopped
• 4 pieces pita bread, cut into triangles
• 2 cups assorted vegetables (carrots, cucumbers, bell peppers, cherry tomatoes)
• ½ cup kalamata olives
• ¼ cup feta cheese, crumbled (optional)

Instructions

1. 1

   Prepare the Chickpeas

   For the smoothest hummus, start by removing the skins from the chickpeas. This step is optional but makes a significant difference in texture. Place the drained chickpeas in a bowl, cover with warm water, and rub them between your hands - the skins will slip off and float to the surface. Skim off the skins and repeat until most are removed. This takes about 5 minutes but results in incredibly silky hummus.

2. 2

   Build the Base

   In a food processor, combine the tahini and lemon juice. Process for 2 minutes until the mixture becomes light and creamy - this whips air into the tahini and creates a fluffier final texture. Add the garlic, cumin, and salt. Process for another 30 seconds until the garlic is fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

3. 3

   Add Chickpeas

   Add half of the prepared chickpeas to the food processor. Process for 1 minute, then add the remaining chickpeas. Process for another 2-3 minutes, stopping to scrape down the sides periodically. With the processor running, slowly drizzle in the olive oil, then the ice water. The ice water helps create an extra-smooth texture. Continue processing until the hummus is completely smooth and creamy, about 3-4 minutes total.

4. 4

   Toast the Pita

   While the hummus rests (this allows the flavors to meld), prepare your pita. Cut each pita into 8 triangles. You can toast them in a 375°F oven for 8-10 minutes until crispy, or brush with olive oil and grill them for beautiful char marks. For a softer pita, simply warm them briefly in a dry skillet. The contrast between crispy or warm pita and creamy hummus is essential to the experience.

5. 5

   Prepare the Vegetables

   Wash and cut your vegetables into appealing, dippable pieces. Slice cucumbers into thick coins or spears. Cut carrots into sticks. Slice bell peppers into strips. Leave cherry tomatoes whole or halved. The variety of colors makes the platter visually stunning and offers guests different textures and flavors to enjoy. Keep vegetables cold until ready to serve for maximum crunch.

6. 6

   Assemble the Platter

   Choose a large, flat serving platter or wooden board. Spread the hummus in a thick layer in the center, using the back of a spoon to create a well or swirls. Drizzle generously with extra virgin olive oil, allowing it to pool in the well. Sprinkle with paprika, cumin, and chopped fresh parsley. Arrange the pita triangles, vegetables, and olives around the hummus. Add crumbled feta if using. Serve immediately and encourage guests to dig in together.

Nutrition Facts

Per serving (approximate values)