Hummus Platter with Crudités and Pita
A vibrant and healthy platter featuring creamy homemade hummus, crisp vegetable sticks, and warm whole-wheat pita. Perfect for a light lunch or a satisfying, protein-packed snack ready in minutes.
For 4 servings
Prepare the chickpeas.
If using dried chickpeas, ensure they have been soaked overnight and then boiled or pressure-cooked until very tender. Drain them well before using.
TIPOvercooking the chickpeas slightly makes for an extra creamy hummus.Blend the hummus.
- In a food processor, combine the tahini and lemon juice. Blend for 1 minute until whipped and creamy.
- Add the cooked chickpeas, minced garlic, olive oil, cumin powder, and salt.
- Blend for 2-3 minutes, scraping down the sides as needed, until the hummus is very smooth.
- With the processor running, slowly stream in 2-3 tablespoons of cold water until you reach your desired consistency.
TIPBlending the tahini and lemon juice first is a key step for the creamiest texture.Prepare the crudités.
While the hummus is blending, wash, peel, and slice the carrots and cucumber into sticks of a similar size. Arrange them on a platter.
Warm the pita bread.
Lightly toast or warm the whole-wheat pita in an oven, toaster, or on a dry skillet for 1-2 minutes. Once warm, cut each pita into wedges.
Assemble and serve the platter.
Spoon the hummus into a shallow bowl. You can make a swirl with the back of a spoon and drizzle with a little extra olive oil if desired. Place the bowl on the platter alongside the vegetable sticks and warm pita wedges. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For ultra-smooth hummus, take the extra time to peel the skins off the cooked chickpeas before blending.
- 2Feel free to use other vegetables for dipping, such as bell pepper strips, celery sticks, or cherry tomatoes.
- 3Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- 4You can prepare the hummus and chop the vegetables ahead of time for a quick meal prep snack.
Adapt it for your goals.
Quick
Use one 15-ounce can of chickpeas, rinsed and drained, instead of dried chickpeas to save on soaking and cooking time.
high proteinHigh protein
Stir in 1/4 cup of plain Greek yogurt into the finished hummus for an extra protein boost and a tangier flavor.
spicySpicy
Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper to the food processor for a spicy kick.
gluten freeGluten free
Serve with gluten-free crackers or extra vegetable sticks instead of the whole-wheat pita.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is essential for muscle repair and helps keep you feeling full and satisfied.
High in Dietary Fiber
The combination of chickpeas, vegetables, and whole-wheat pita provides a significant amount of dietary fiber, which supports digestive health and helps manage blood sugar levels.
Heart-Healthy Fats
Tahini and olive oil contribute monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
Low in Sodium
Making hummus from scratch with dried chickpeas allows for strict control over sodium content, making this a great snack for a low-sodium or hypertension-friendly diet.
Frequently asked questions
Yes, a hummus platter is very healthy. It's rich in plant-based protein and fiber from chickpeas, healthy fats from tahini and olive oil, and vitamins from the fresh vegetables. Using whole-wheat pita adds complex carbohydrates.