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!
Growing up, hummus was always the centerpiece of family snacks: I remember my grandmother whipping it up from scratch and serving it with warm pita and crunchy vegetables right after school.
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:
- 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 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 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 
Save My kids love dipping crunchy carrots and cucumbers into the smooth hummus, and making pita together has become a favorite weekend tradition.
Required Tools
Food processor, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Notes
For extra creamy hummus, peel chickpeas before blending. Whole wheat flour works well for healthier pita. Add smoked paprika or roasted garlic to the hummus for more flavor.
Nutritional Information
Calories: 260, Total Fat: 8 g, Carbohydrates: 39 g, Protein: 9 g per serving
Save 
Save Serve immediately for the freshest flavor, and enjoy every bite with friends or family.
Recipe Guide
- → How can I achieve a creamy texture for the hummus?
Use well-cooked or canned chickpeas, blend tahini with lemon juice before adding chickpeas, and add cold water gradually while processing to reach smoothness.
- → What’s the best way to keep pita bread soft?
Cover freshly baked pitas with a clean kitchen towel to retain moisture and softness until serving.
- → Can I substitute any ingredients for dietary needs?
Whole wheat flour can replace all-purpose for a heartier pita; omit olive oil or use alternatives if needed. The dish is naturally vegan and dairy-free.
- → How long does it take to prepare the entire platter?
Preparation takes about 35 minutes with 15 minutes of baking, totaling around 50 minutes for the complete snack platter.
- → What vegetables work best as sticks for this platter?
Carrots, cucumbers, red and yellow bell peppers, and cherry tomatoes provide color, crunch, and freshness that complement the creamy hummus.