Hummus Platter
This Loaded Hummus Platter starts with a creamy, traditional hummus recipe. It's topped with a Mediterranean salad made with cherry tomatoes, cucumbers, red onion and bell pepper. An impressive no-cook appetizer for summer.
Servings: 8
Ingredients
For the hummus:
- 15 ounce can chickpeas drained and rinsed
- ⅓ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon kosher salt
- ¼ cup water as needed
For the topping:
- 1 cup cherry tomatoes halved
- ½ cup diced red onion
- 1 cup chopped cucumber
- ½ cup kalamata olives
- ¾ cup feta cheese crumbled
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons toasted pine nuts
- 3 pinches sumac optional
For serving:
- Carrot sticks
- Celery sticks
- Pita chips
- Fresh pita torn
Instructions
For the hummus:
- Add all ingredients, except water, to the bowl of a food processor. Secure lid and mix on high until combined.
- Stop to scrape down the sides, as needed. Check consistency and add 1 tablespoon water at a time, as needed, to reach desired consistency.
- Spread the hummus on a rimmed plate or low bowl with an edge. Use the back of the spoon to create swirls into the hummus.
For the topping & serving:
- In a medium bowl, toss together the chopped cucumber, cherry tomatoes, red onion and bell pepper. Season with ¼ teaspoon kosher salt and cracked black pepper. Spoon onto the hummus.
- Sprinkle kalamata olives onto the vegetable layer, followed by feta cheese. Drizzle on olive oil and season with a few more pinches of black pepper and sumac (optional).
- Garnish with fresh parsley, mint and toasted pine nuts.
- Serve with pita and cut vegetables.