Loaded Hummus Platter
Equipment
- 1 food processor or high-speed blender
- 1 Medium saucepan
- 1 colander
- 1 large serving platter
- 2 small serving bowls
- 1 Cutting board
- 1 Chef's knife
- 1 Baking sheet
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 can chickpeas 15 ounces each; drained and rinsed
- 0.25 teaspoon baking soda
- 0.25 cup fresh lemon juice
- 1 large clove garlic roughly chopped
- 0.5 teaspoon fine sea salt
- 0.5 cup tahini well stirred
- 0.25 cup ice-cold water plus more as needed
- 3 tablespoon extra-virgin olive oil plus more for drizzling
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika plus more for garnish
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced into half-moons
- 1 small red onion thinly sliced
- 0.5 cup Kalamata olives pitted
- 0.5 cup feta cheese optional; crumbled
- 0.25 cup fresh parsley roughly chopped
- 4 piece pita bread cut into wedges
- 1 tablespoon olive oil for brushing pita
- 0.25 teaspoon dried oregano for pita
- 0.25 teaspoon salt for vegetables
- 0.25 teaspoon black pepper freshly ground
Instructions
- Add drained chickpeas to a saucepan, cover with water, sprinkle in baking soda, and bring to a gentle boil over medium heat for 10 minutes until very soft.
- Drain chickpeas in a colander and rinse briefly under cool water, then let them steam-dry for 5 minutes.
- In the bowl of a food processor, combine lemon juice, garlic, and salt, then process until the garlic is finely minced.
- Add tahini to the processor and blend until thick and creamy, scraping down the sides as needed.
- With the processor running, slowly drizzle in ice-cold water until the mixture becomes very smooth and light in color.
- Add the warm chickpeas, cumin, smoked paprika, and olive oil to the processor and blend for 2–3 minutes until the hummus is ultra-smooth, adding a spoonful of water if too thick.
- Taste the hummus and adjust seasoning with additional salt or lemon juice as desired, then let it rest in the refrigerator for at least 30 minutes.
- While hummus chills, arrange cucumber, cherry tomatoes, red onion, olives, and feta in separate sections on a large serving platter and season vegetables lightly with salt and black pepper.
- Preheat oven to 375°F (190°C), arrange pita wedges on a baking sheet, brush with olive oil, and sprinkle with dried oregano.
- Bake pita wedges for 6–8 minutes until warm and lightly crisp around the edges, then remove from the oven.
- Transfer chilled hummus to the center of the serving platter in a wide mound and use the back of a spoon to create shallow swirls.
- Drizzle extra olive oil over the hummus, dust with additional smoked paprika, and sprinkle with chopped parsley.
- Place warm pita wedges around the platter or in a separate bowl and add small bowls for olives or extra toppings if desired.
- Serve the loaded hummus platter immediately, allowing everyone to scoop hummus with pita and pile on their favorite toppings.
Notes
For the creamiest hummus, make sure the chickpeas are very soft; letting them simmer with baking soda breaks down their skins, leading to a smoother texture. Tahini quality matters, so choose a runny, mild brand and whisk or stir it well before using, and don’t skip the step of whipping tahini with lemon and water—that’s what makes the hummus airy. You can prepare the hummus a day ahead and store it tightly covered in the refrigerator, then assemble the platter just before serving so the vegetables stay crisp and bright. Customize freely with extras like roasted red peppers, toasted pine nuts, or pickled onions, and keep some pita or veggie sticks separate for any gluten-free or dairy-free guests by omitting the feta.
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