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–+ servings
creamy chickpea dip assortment

Hummus Platter

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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Middle-Eastern
Servings 4 servings

Equipment

  • 1 food processor or high-speed blender
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Citrus juicer optional
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 serving platter or large plate
  • 1 3–4 small bowls for toppings and sides
  • 1 Rubber spatula

Ingredients
  

  • 1 can chickpeas 425 g; drained and rinsed
  • 60 milliliter aquafaba reserved chickpea liquid
  • 80 milliliter tahini well-stirred
  • 60 milliliter lemon juice freshly squeezed
  • 1 clove garlic roughly chopped
  • 30 milliliter extra-virgin olive oil plus more for drizzling
  • 1.25 milliliter ground cumin
  • 2.5 milliliter fine sea salt plus more to taste
  • 1 30–45 ml cold water as needed
  • 1 pinch smoked paprika for garnish
  • 10 gram fresh parsley chopped; for garnish
  • 1 small cucumber sliced into rounds
  • 1 medium carrot cut into sticks
  • 1 small red bell pepper sliced
  • 1 8–10 cherry tomatoes halved
  • 1 8–12 olives mixed; pitted
  • 2 piece pita bread warmed and cut into wedges

Instructions
 

  • Drain the chickpeas, reserving about 60 ml of the can liquid (aquafaba), and rinse the chickpeas under cold water.
  • Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to the bowl of a food processor.
  • Blend the mixture for 1–2 minutes until it starts to become smooth, scraping down the sides as needed.
  • With the processor running, slowly add aquafaba, then add cold water a little at a time until the hummus becomes very smooth and creamy.
  • Taste the hummus and adjust salt and lemon juice to your preference, blending again briefly to combine.
  • Transfer the hummus to a serving bowl, smoothing the top with the back of a spoon and creating a shallow well in the center.
  • Drizzle extra-virgin olive oil into the well and sprinkle the top with smoked paprika and chopped parsley.
  • Arrange cucumber slices, carrot sticks, bell pepper strips, cherry tomatoes, olives, and pita wedges around the hummus on a large serving platter.
  • Let the hummus rest in the refrigerator for about 30 minutes to allow the flavors to meld before serving.

Notes

For best texture, use very cold water and process the hummus longer than you think you need to, as extra blending yields a much creamier dip; you can also peel the chickpeas after rinsing for an ultra-smooth result, and if the hummus thickens in the fridge, simply stir in a spoonful of water or lemon juice to loosen it before serving, adding more toppings like toasted pine nuts, extra herbs, or a sprinkle of sumac to customize the platter to your taste and what you have on hand.
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