Pin It A fresh, wallet-friendly Mediterranean snack platter featuring creamy homemade hummus, warm fluffy pitas, and crisp veggie sticks—healthier and cheaper than store-bought!
I started making hummus and pitas from scratch when my family craved the real thing after a holiday trip. We were amazed by how simple and quick it was to put together a Mediterranean spread right at home.
Ingredients
- Cooked chickpeas: 1 1/2 cups (250 g) or 1 can, drained and rinsed
- Fresh lemon juice: 1/4 cup (60 ml), about 1 large lemon
- Tahini: 1/4 cup (60 g)
- Garlic clove: 1 small, minced
- Extra-virgin olive oil: 2 tbsp (30 ml), plus more for serving
- Ground cumin: 1/2 tsp
- Cold water: 2–3 tbsp (30–45 ml)
- Sea salt: 1/2 tsp
- All-purpose flour: 2 cups (250 g), plus extra for dusting
- Instant dry yeast: 2 tsp
- Sugar: 1 tsp
- Warm water: 3/4 cup (180 ml)
- Olive oil: 1 tbsp
- Salt: 1/2 tsp
- Carrots: 2 large, peeled and cut into sticks
- Cucumber: 1, cut into sticks
- Red bell pepper: 1, cut into strips
- Yellow bell pepper: 1, cut into strips
- Cherry tomatoes: 1 cup (100 g)
Instructions
- Prepare the Hummus:
- Combine tahini and lemon juice in a food processor. Process for 1 minute until creamy. Add olive oil, minced garlic, cumin, and salt. Process for 30 seconds. Add chickpeas and process for 1 minute. Scrape down sides, add 2 tbsp cold water, and process until smooth and fluffy. Add more water if needed. Adjust salt or lemon as needed and transfer to a bowl. Drizzle with olive oil and optional paprika or sesame seeds.
- Make the Pita Bread:
- Dissolve yeast and sugar in warm water. Let sit 5 minutes. Add flour, salt, and olive oil. Mix into a dough. Knead on a floured surface for 5–7 minutes until smooth. Place dough in an oiled bowl, cover, and let rise for 1 hour. Preheat oven to 475°F (245°C) with baking stone or tray inside. Punch down dough, divide into 6 balls, roll each into 1/4-inch (0.5 cm) thick circle. Bake 3–4 minutes until puffy and golden. Cover with a towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut vegetables into sticks or strips. Arrange on a platter.
- Serve:
- Arrange hummus in a bowl, surround with warm pita bread (cut into wedges) and veggie sticks.
Pin It Making homemade hummus and pita has become a weekend ritual for our family—the kids love helping shape the bread and choose their favorite veggies to dip.
Notes & Variations
For ultra-creamy hummus, peel the chickpeas before blending. Try adding smoked paprika or sub in roasted garlic to mix up flavors. Swap whole wheat flour for a more wholesome pita.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel.
Allergen Information
Pita contains gluten and tahini is made from sesame. Check can and tahini labels for possible soy or nut traces.
Pin It With this easy DIY platter, every bite packs freshness and nutrition. It makes a delicious snack or appetizer for gatherings, lunch, or picnics.
Recipe FAQs
- → What makes the hummus creamy?
The creaminess comes from blending cooked chickpeas with tahini, lemon juice, and olive oil until smooth and fluffy.
- → How do you keep pita bread soft after baking?
Cover the freshly baked pita with a clean towel immediately after baking to retain moisture and softness.
- → Can I use canned chickpeas for the hummus?
Yes, drained and rinsed canned chickpeas work well, though peeling them can enhance the smooth texture.
- → What vegetables are best for the veggie sticks?
Carrots, cucumber, red and yellow bell peppers, and cherry tomatoes provide a crisp, colorful assortment for dipping.
- → How long does it take to prepare this platter?
Preparation takes about 35 minutes, with an additional 15 minutes for baking the pita bread, totaling approximately 50 minutes.
- → Are there any allergen considerations?
The platter contains gluten from pita bread and sesame from tahini; soy traces may be present if using canned chickpeas.