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!
The first time I made hummus from scratch I was amazed by the difference in flavor compared to store versions. Making pita at home was surprisingly simple and turned this into a favorite snack for all ages in my house.
Ingredients
- For the Hummus: 1 1/2 cups (250 g) cooked chickpeas (or 1 can, drained and rinsed) 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon) 1/4 cup (60 g) tahini 1 small garlic clove minced 2 tbsp (30 ml) extra-virgin olive oil plus more for serving 1/2 tsp ground cumin 2 3 tbsp (30 45 ml) cold water 1/2 tsp sea salt
- For the Homemade Pita Bread: 2 cups (250 g) all-purpose flour plus extra for dusting 2 tsp instant dry yeast 1 tsp sugar 3/4 cup (180 ml) warm water 1 tbsp olive oil 1/2 tsp salt
- For the Veggie Sticks: 2 large carrots peeled and cut into sticks 1 cucumber cut into sticks 1 red bell pepper cut into strips 1 yellow bell pepper cut into strips 1 cup (100 g) cherry tomatoes
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 then 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. Adjust salt or lemon as needed. Transfer to bowl drizzle with olive oil 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 dough forms. Knead on a floured surface for 5 7 minutes until smooth. Place dough in lightly oiled bowl cover and let rise in a warm spot for 1 hour. Preheat oven to 475°F (245°C). Place 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 bake 3 4 minutes until puffy and golden. Cover baked pitas with clean towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut vegetables into sticks or strips. Arrange on platter.
- Serve:
- Arrange hummus in bowl surround with warm pita bread (cut into wedges) and veggie sticks.
Save Sharing this hummus platter with my family after a busy day always brings us together for healthy snacking and laughter. It's a staple for weekend get-togethers and picnics.
Required Tools
To make this recipe you'll need a food processor or blender mixing bowls rolling pin baking tray or pizza stone sharp knife and a kitchen towel.
Allergen Information
Pita bread contains gluten and tahini contains sesame. If using canned chickpeas check labels for 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 This hummus platter makes a vibrant centerpiece for sharing at parties or a nourishing light meal. Make extra pitas and hummus for easy leftovers throughout the week.
Recipe Questions & Answers
- → How can I make my hummus creamier?
For extra creaminess, peel the chickpeas before blending. Adding a bit more tahini or olive oil can also help achieve a smoother texture.
- → What is the best way to keep homemade pita soft?
Cover freshly baked pitas with a clean kitchen towel right after baking to trap steam and keep them soft and pliable.
- → Can I use whole wheat flour for the pita bread?
Yes, substituting all-purpose flour with whole wheat flour adds a nuttier flavor and more fiber, though pita may be slightly denser.
- → How do I store leftovers to maintain freshness?
Store hummus in an airtight container in the fridge for up to 4 days. Pita bread is best wrapped tightly or reheated before serving.
- → What veggies pair well with hummus and pita?
Crunchy vegetables like carrots, cucumbers, cherry tomatoes, and bell peppers complement the creamy dip and soft pita with fresh textures.