How to Make a Hummus Platter

Mix and match — these are all suggestions and things we love, but let your sense of style and the occasion guide you.

Prep Time: 10

Total Time: 10

Course: Appetizers, Dips, Snacks

Cuisine: Mediterranean-inspired

Servings: servings

Hummus 1 batch of our homemade hummus (double for a large platter), or store-bought hummus
Whole chickpeas or roasted chickpeas to top
Fresh vegetables Sliced fresh cucumbers, cauliflower, red onion, grape tomatoes, red peppers (fresh or roasted), radishes, green onions, and/or carrot sticks
Olives black or Kalamata olives
Fresh parsley or mint leaves for garnish
Toasted pine nuts
Paprika Za’atar, sumac, and/or white/black sesame seeds, for sprinkling on top
Extra virgin olive oil for drizzling
White or whole wheat pita bread warm and cut into wedges, OR use pita chips

Get Recipe Ingredients

Spread an even layer of hummus onto a large tray, platter, or board.
Use the back of a spoon to create a swirl or well for the olive oil.
Scatter chickpeas over the hummus or around it on the platter.
Place cucumber slices, cherry tomatoes, and red pepper strips around the platter.
Arrange the olives in small piles. Add warmed pita wedges or pita chips in a separate section of the platter.
Drizzle with olive oil and sprinkle with paprika, za’atar, sumac, and/or white/black sesame seeds.
Finish with fresh Italian parsley or mint.

For a bigger crowd, I always double the hummus, but one batch is more than enough for a quick lunch. A platter like this is my favorite kind of cooking — creative, beautiful, and meant to be shared.