Hummus And Veggies Platter
Equipment
- 1 food processor or blender
- 1 Chef's knife
- 1 Cutting board
- 1 large serving platter
- 2 small bowls (for garnish or extra toppings, optional)
- 1 measuring cup set
- 1 measuring spoon set
- 1 Rubber spatula
Ingredients
- 1 can chickpeas 15 ounces; drained and rinsed
- 3 tablespoon tahini
- 2 tablespoon fresh lemon juice
- 2 tablespoon extra-virgin olive oil plus more for drizzling
- 2 tablespoon cold water plus more as needed
- 1 small clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon smoked paprika plus more for garnish
- 1 tablespoon chopped fresh parsley for garnish
- 1 medium carrot cut into sticks
- 1 medium cucumber sliced into rounds or sticks
- 1 red bell pepper sliced into strips
- 1 cup cherry tomatoes whole or halved
- 1 cup broccoli florets raw or lightly blanched
- 1 cup cauliflower florets raw or lightly blanched
- 1/2 cup radishes halved or sliced
- 1 cup snap peas or green beans trimmed
- 1 cup pita bread or pita chips optional; cut into wedges
Instructions
- Add the chickpeas, tahini, lemon juice, olive oil, water, garlic, cumin, salt, and smoked paprika to the bowl of a food processor.
- Blend the mixture until very smooth, pausing to scrape down the sides of the bowl with a spatula as needed.
- If the hummus is too thick, add 1 tablespoon of cold water at a time and blend until you reach a creamy, dippable consistency.
- Taste the hummus and adjust salt, lemon juice, or cumin to your preference, then blend again briefly.
- Transfer the hummus to a serving bowl, smoothing the top with the back of a spoon.
- Drizzle a little extra olive oil over the hummus and sprinkle with smoked paprika and chopped parsley.
- Wash and dry all the vegetables thoroughly.
- Cut the carrot into sticks, the cucumber into rounds or sticks, the bell pepper into strips, and trim or slice any remaining vegetables as desired for dipping.
- Arrange the vegetables and pita wedges (if using) neatly around the bowl of hummus on a large serving platter.
- Serve the hummus and veggies platter immediately or cover and refrigerate for up to a few hours before serving.
Notes
For the best hummus, use very cold water when thinning—it helps create a lighter, fluffier texture—and blend longer than you think you need to for extra creaminess. If you have time, slipping the skins off the chickpeas (by gently pinching them) will make the hummus even smoother, though it’s optional. You can lightly blanch broccoli and cauliflower for 1–2 minutes in boiling water, then cool, to make them sweeter and easier to digest. Vary the vegetables seasonally—add celery, endive, or roasted veggies—and feel free to swirl in roasted red peppers, olives, or a spoonful of Greek yogurt for different hummus flavor profiles. If preparing ahead, store the hummus and cut veggies separately in airtight containers and assemble the platter just before serving for maximum freshness and visual appeal.
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