Description
This Hummus Party Dip Platter is a vibrant and delicious appetizer featuring creamy hummus, fresh veggies, pita chips, and flavorful toppings. It’s perfect for entertaining, easy to customize, and packed with Mediterranean flavors. Serve it as a centerpiece for your next party, game night, or casual get-together!
Ingredients
Units
Scale
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt (adjust to taste)
- 3 tbsp water (adjust for consistency)
For the Platter:
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/2 cup roasted red peppers, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tsp za’atar or sumac (optional for garnish)
- 2 tbsp olive oil (for drizzling)
- 1 tbsp toasted pine nuts (optional)
- Pita chips, naan, or fresh pita bread for dipping
Instructions
- Make the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water gradually to reach your desired consistency. Taste and adjust seasoning if needed.
- Assemble the Platter: Spread the hummus onto a large serving plate or shallow bowl. Use a spoon to create swirls in the hummus for an appealing look.
- Add Toppings: Arrange cherry tomatoes, cucumbers, olives, feta, roasted red peppers, and red onion over the hummus. Sprinkle with fresh parsley and optional za’atar or sumac.
- Finish with Olive Oil: Drizzle the hummus and toppings with extra virgin olive oil and scatter toasted pine nuts for added crunch.
- Serve: Place pita chips, naan, or fresh pita bread around the platter for dipping. Enjoy immediately!
Notes
- You can add different toppings like sun-dried tomatoes, artichoke hearts, or roasted chickpeas for extra crunch.
- For a spicy kick, drizzle with harissa or sprinkle with red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.