Save 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 first made this platter for friends on a hot summer evening, and everyone loved how fresh and filling it was without being heavy. Since then, it's become a regular request for movie nights and family gatherings because it's both satisfying and fun for sharing.
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 to 3 tbsp (30 to 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 1 minute, scrape down sides, add 2 tbsp cold water, process until smooth and fluffy. Add more water if needed for consistency. Taste and adjust salt or lemon if needed. Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika or sesame seeds.
- Make the Pita Bread:
- Dissolve yeast and sugar in warm water in a bowl, let sit 5 minutes until frothy. Add flour, salt, and olive oil, mix until a dough forms. Knead on a floured surface for 5 to 7 minutes until smooth. Place dough in a lightly oiled bowl, cover, let rise in a warm spot for 1 hour. Preheat oven to 475°F (245°C). Place baking stone or tray inside to heat. Punch down dough, divide into 6 balls, roll each into a 1/4-inch (0.5 cm) thick circle. Place on hot baking tray and bake 3 to 4 minutes until puffy and just golden. Cover baked pitas with a clean 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.
Save It Recently, my kids helped shape the pita breads and loved watching them puff up in the oven. It turned snack time into a fun afternoon project for the whole family.
Required Tools
You'll need a food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, and a kitchen towel.
Allergen Information
Pita bread contains gluten, and hummus includes sesame. If using canned chickpeas, check for traces of soy. Also, check your tahini for any nut cross-contamination.
Nutritional Information
Per serving: 260 calories, 8 g total fat, 39 g carbohydrates, and 9 g protein.
Save It This snack platter is perfect for sharing and makes any gathering a little brighter. Enjoy with friends or take it on a picnic!
Recipe FAQs
- → How do I achieve creamy hummus texture?
Blending cooked chickpeas with tahini, lemon juice, garlic, olive oil, and a bit of cold water until smooth ensures a creamy, fluffy hummus.
- → Can I make pita bread without yeast?
Traditional pita relies on yeast for puffiness and texture. For a quick alternative, consider flatbreads, but texture will differ.
- → What vegetables work best for sticks?
Carrots, cucumbers, red and yellow bell peppers, and cherry tomatoes provide crispness and vibrant color when cut into sticks or strips.
- → How can I store the homemade pita?
Keep pita wrapped in a kitchen towel or airtight container at room temperature for up to two days or freeze for longer storage.
- → Is there a way to enhance hummus flavor?
Adding smoked paprika, roasted garlic, or a drizzle of extra virgin olive oil before serving can add depth to the hummus flavor.