Save 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 tried making my own hummus after realizing store-bought was never quite as creamy. Homemade pita is a total game-changer, and with fresh vegetable sticks this platter has become our go-to snack for weekends and gatherings.
Ingredients
- For the Hummus: 1 1/2 cups (250 g) cooked chickpeas (or 1 can, drained and rinsed), 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon), 1/4 cup (60 g) tahini, 1 small garlic clove (minced), 2 tbsp (30 ml) extra-virgin olive oil (plus more for serving), 1/2 tsp ground cumin, 2 3 tbsp (30 45 ml) cold water, 1/2 tsp sea salt
- For the Homemade Pita Bread: 2 cups (250 g) all-purpose flour (plus extra for dusting), 2 tsp instant dry yeast, 1 tsp sugar, 3/4 cup (180 ml) warm water, 1 tbsp olive oil, 1/2 tsp salt
- For the Veggie Sticks: 2 large carrots (peeled and cut into sticks), 1 cucumber (cut into sticks), 1 red bell pepper (cut into strips), 1 yellow bell pepper (cut into strips), 1 cup (100 g) cherry tomatoes
Instructions
- Prepare the Hummus:
- In a food processor, combine tahini and lemon juice. 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 for consistency. Taste and adjust salt or lemon as needed. Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika or sesame seeds.
- Make the Pita Bread:
- In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms. Knead on a floured surface for 5 7 minutes until smooth. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour. Preheat oven to 475°F (245°C). Place a baking stone or tray inside to heat. Punch down dough, divide into 6 balls, and roll each into a 1/4-inch (0.5 cm) thick circle. Place on hot baking tray and bake 3 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 This snack is always a hit with our kids, who love dipping warm pita into creamy hummus. Making everything from scratch has become a fun family weekend tradition.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Nutritional Information (per serving)
Calories: 260. Total Fat: 8 g. Carbohydrates: 39 g. Protein: 9 g
Notes
For extra creamy hummus, peel chickpeas before blending. Add smoked paprika or roasted garlic for easy flavor twists. Whole wheat flour works well for a healthier pita. Olives or feta make this platter a complete mezze.
Save Try serving the platter with a drizzle of olive oil and fresh herbs. Enjoy your homemade mezze with good company!
Recipe Help & Answers
- → How can I make the hummus extra creamy?
Peeling the chickpeas before blending removes skins that can make the texture grainy, resulting in a smoother hummus.
- → What is the best way to bake the pita bread evenly?
Preheating a baking stone or tray to a high temperature ensures the pita puffs up quickly and develops a light golden crust.
- → Which vegetables work best as sticks for dipping?
Carrots, cucumber, bell peppers, and cherry tomatoes offer a crisp texture and fresh flavors that pair well with creamy dips.
- → Can I add spices to enhance the hummus flavor?
Adding smoked paprika, roasted garlic, or extra cumin adds depth and a smoky or savory twist to the classic blend.
- → Is it possible to make a gluten-free version of the pita?
Traditional pita uses wheat flour, but gluten-free alternatives using flours like chickpea or rice can be experimented with, though texture may differ.