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