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 started making hummus and pita at home to save on grocery costs and discovered how much fresher and tastier it is compared to anything packaged. It quickly became a staple for family get-togethers, especially when we wanted something satisfying but light.
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 for desired consistency. Adjust salt or lemon if needed. Transfer to a bowl, drizzle with olive oil.
- 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 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 baking stone or tray inside to heat. Punch down dough, divide into 6 balls, and roll each into 1/4-inch (0.5 cm) thick circle. Bake 3–4 minutes until puffy and golden. Cover pitas with towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut carrots, cucumber, bell peppers into sticks or strips. Arrange with tomatoes on a platter.
- Serve:
- Place hummus in a bowl, surround with warm pita bread (cut into wedges) and veggie sticks.
Save Whenever we serve this snack platter at a picnic, everyone loves grabbing their own colorful veggies and warm pita slices to dip. My kids especially enjoy assembling their own mini sandwiches.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
This dish contains gluten from the pita and sesame from tahini. If using canned chickpeas, check for traces of soy and always verify for nut cross-contamination in tahini.
Nutritional Information (per serving)
Calories: 260
Total Fat: 8 g
Carbohydrates: 39 g
Protein: 9 g
Save This vibrant platter makes a nourishing snack or a lively party starter—enjoy every bite and share the freshness!
Common Questions
- → How can I make the hummus creamier?
Peeling chickpeas before blending and adding cold water gradually helps achieve a smoother, creamier texture.
- → What is the best flour for pita bread?
All-purpose flour works well, but whole wheat flour can be used for a nuttier taste and added nutrition.
- → Can I prepare the pita bread ahead of time?
Yes, pita dough can be made in advance, refrigerated, and baked fresh when needed to keep it soft and warm.
- → How should I store leftovers to keep freshness?
Store hummus in an airtight container refrigerated up to 3 days; keep pita wrapped to maintain softness and veggies crisp.
- → What vegetables work best as dipping sticks?
Carrots, cucumbers, bell peppers, and cherry tomatoes provide a colorful, crunchy variety perfect for dipping.