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hummus platter with vegetables and pita.
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5 from 2 votes

Hummus Platter (3 Flavors)

If you're looking for an easy yet delicious appetizer, try this hummus platter! This Middle Eastern/Mediterranean style recipe is perfect for serving at parties or to feed a crowd! This homemade hummus is perfectly creamy, silky smooth, and whipped to perfection. Make sure to try out this mezze platter for your next dinner party or get-together.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 8
Calories: 534kcal
Author: Jessica Mode

Ingredients

For the Hummus

  • 15 ounces canned chickpeas (garbanzo beans) drained, liquid reserved
  • ½ teaspoon baking soda
  • 1 ¾ teaspoons citric acid
  • 1 teaspoon kosher salt
  • 2 cups tahini
  • 3 tablespoons olive oil for garnish
  • pita and raw vegetables for serving

For the Za'atar Topping

  • 1 tablespoon za'atar
  • 2 tablespoons feta cheese crumbled

For the Olive Tapenade Topping

  • cup kalamata olives minced
  • cup green Spanish olives minced
  • 1 clove garlic minced
  • ½ chipotle pepper in adobo minced
  • ½ teaspoon adobo sauce

For the Green Herb Topping

  • ¼ cup fresh dill
  • ¼ cup fresh parsley
  • 2 tablespoons lemon juice
  • ¼ cup olive oil

Instructions

For the Hummus

  • To a large pot, add drained chickpeas and baking soda. Cover with 2 inches of water, and place over high heat until the water comes to a boil. Cook for 10 minutes until chickpeas have softened, increased slightly in size, and the skins are falling off.
  • Add chickpeas, along with ½ cup of the reserved liquid from the chickpea can, to a food processor, along with citric acid and kosher salt. If the canned liquid is less than needed, just add additional water until you reach ½ cup. Blend until smooth and creamy.
  • With the food processor running on high, alternate adding in tahini and 1 ¼ cup of ice cold water. Continue to blend until the mixture is thick and creamy. It should resemble the texture of buttercream.
  • Divide hummus into three separate bowls, and top with 1 tablespoon of olive oil on each bowl. Garnish each hummus with the toppings listed below. Place hummus, pita, and raw vegetables on a serving platter.

For the Za'atar Topping

  • Sprinkle za'atar and crumbled feta over the hummus.

For the Olive Tapenade Topping

  • In a small bowl, mix together olives, garlic, chipotle pepper, and adobo. Top hummus with a mound of olive tapenade in the middle.

For the Green Herb Topping

  • Place dill, parsley, lemon juice, and olive oil in a food processor. Blend until smooth. Drizzle around the top of the hummus.

Video

Notes

Store in an airtight container in the refrigerator for up to 7 days.

Nutrition

Calories: 534kcal | Carbohydrates: 22g | Protein: 14g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Cholesterol: 4mg | Sodium: 709mg | Potassium: 388mg | Fiber: 6g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 4mg