Hummus Platter Recipe

Chickpeas: These are the base of the hummus, providing a creamy texture and nutty flavor.

Tahini: A sesame seed paste that adds a rich, nutty taste to the hummus.

Lemon juice: Freshly squeezed to add brightness and acidity.

Garlic: Adds a pungent, savory depth to the hummus.

Olive oil: Used for blending the hummus and drizzling on top for extra richness.

Ground cumin: Adds a warm, earthy flavor to the hummus.

Salt: Enhances all the flavors in the hummus.

Water: Adjusts the consistency of the hummus to your preference.

Cherry tomatoes: Fresh and juicy, they add a pop of color and sweetness.

Cucumber: Crisp and refreshing, perfect for dipping.

Kalamata olives: These olives add a briny, tangy flavor to the platter.

Red onion: Thinly sliced for a sharp, pungent bite.

Feta cheese: Crumbled for a salty, tangy addition.

Parsley: Chopped for a fresh, herbaceous garnish.

Pita bread: Cut into wedges for dipping into the hummus.

When making hummus, ensure that the chickpeas are thoroughly rinsed and drained to remove any excess sodium and to achieve a smoother texture. For an even creamier consistency, consider peeling the chickpeas before processing. This extra step can make a significant difference in the final texture of your hummus.

• chickpeas - Substitute with white beans: White beans have a similar creamy texture and mild flavor, making them a good alternative.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter has a similar consistency and nutty flavor, suitable for those with sesame allergies.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though slightly more tart.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in hummus.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy, nutty flavor that can add a different but pleasant twist.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor and richness to the hummus.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good alternative.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, suitable for fresh eating.

• kalamata olives - Substitute with green olives: Green olives offer a similar briny flavor but are slightly less intense.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can be a good alternative to red onion.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture, making it a good substitute.

• parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients well.

• pita bread - Substitute with naan bread: Naan bread has a similar texture and can be cut into wedges for dipping.

• Allow the hummus to cool to room temperature before storing. This prevents condensation from forming, which can affect the texture and flavor.
• Transfer the hummus to an airtight container. A shallow, wide container is ideal to minimize air exposure.
• Drizzle a thin layer of olive oil over the top of the hummus before sealing the container. This helps to keep it moist and adds an extra layer of flavor.
• Store the hummus in the refrigerator for up to one week. The flavors may even improve after a day or two as they meld together.
• For the vegetables and feta cheese, store them separately in airtight containers to maintain their freshness and crunch.
• Cherry tomatoes and cucumber can be stored in the refrigerator for up to 3-4 days. Keep them in a container lined with paper towels to absorb excess moisture.
• Kalamata olives can be stored in their brine in the refrigerator for up to two weeks. Ensure they are fully submerged to prevent drying out.
• Red onion slices can be stored in an airtight container in the refrigerator for up to one week. To reduce their pungency, you can soak them in cold water for a few minutes before storing.
• Pita bread can be stored in a resealable plastic bag at room temperature for up to 2-3 days. For longer storage, freeze the wedges in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
• To freeze hummus, place it in a freezer-safe container, leaving some space at the top for expansion. Label with the date and freeze for up to three months.
• Thaw frozen hummus in the refrigerator overnight. Stir well before serving, and add a bit of olive oil or lemon juice if needed to refresh the texture.
• Avoid freezing the vegetables and feta cheese, as they can become watery and lose their texture upon thawing.

• Microwave Method:

  1. Place the hummus in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 30-second intervals, stirring in between, until warmed through.
  4. For the pita bread, wrap in a damp paper towel and microwave for 15-20 seconds.

• Stovetop Method:

  1. Transfer the hummus to a small saucepan.
  2. Warm over low heat, stirring frequently to prevent sticking, until heated through.
  3. For the pita bread, heat a skillet over medium heat and warm each side for about 1 minute.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the hummus in an oven-safe dish and cover with foil.
  3. Bake for 10-15 minutes, or until heated through.
  4. Wrap the pita bread in foil and place in the oven for the last 5 minutes of heating.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the hummus in a small oven-safe dish and cover with foil.
  3. Heat for 10-15 minutes, checking occasionally.
  4. Wrap the pita bread in foil and warm for the last 5 minutes.

• Serving Cold:

  1. If you prefer, you can serve the hummus cold straight from the fridge.
  2. Allow the pita bread to come to room temperature or give it a quick warm-up in the microwave or oven as described above.

• Reassembling the Platter:

  1. Arrange the reheated hummus on a serving platter.
  2. Surround with fresh cherry tomatoes, cucumber, kalamata olives, red onion, feta cheese, and parsley.
  3. Serve with the warmed pita bread wedges.

• Food processor: Essential for blending the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt into a smooth hummus.

• Measuring cups: Used to measure out the tahini, lemon juice, and olive oil accurately.

• Measuring spoons: Necessary for measuring the cumin, salt, and water.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Spatula: Useful for scraping down the sides of the food processor to ensure all ingredients are well blended.

• Serving platter: To transfer the hummus and arrange the accompanying vegetables and pita bread.

• Knife: Needed for slicing the cucumber, halving the cherry tomatoes, and cutting the pita bread into wedges.

• Cutting board: Provides a safe surface for chopping and slicing the vegetables and pita bread.

• Small bowl: For holding the extra olive oil used for drizzling over the hummus.

• Mixing bowl: Can be used to combine and toss the vegetables before arranging them on the platter.

• Spoon: Useful for drizzling the extra olive oil over the hummus and for serving.

Use canned chickpeas: Save time by using canned chickpeas instead of cooking dried ones from scratch.

Pre-cut vegetables: Purchase pre-cut cherry tomatoes, cucumber, and red onion to reduce prep time.

Ready-made pita bread: Buy pre-cut pita bread wedges to avoid cutting them yourself.

Food processor efficiency: Use a food processor to quickly blend the hummus ingredients to a smooth consistency.

Batch preparation: Make a larger batch of hummus and store it in the fridge for quick assembly later.