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 first decided to make my own hummus and pita after constantly buying so-so store versions for weeknight snacking. When I saw how easy, delicious, and customizable homemade really is, I started whipping this up for friendly get-togethers—even picky eaters kept coming back for more!
Ingredients
- Cooked chickpeas: 1 1/2 cups (250 g) or 1 can, drained and rinsed
- 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 stone or 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 baking 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 Making this platter brings back memories of laughing with my kids as they rolled out pita dough for the first time and eagerly dipped warm bread into the fresh, tangy hummus.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Contains gluten (pita bread) and sesame (tahini). May contain traces of soy if using canned chickpeas—check labels. Check tahini for potential nut cross-contamination.
Nutritional Information (per serving)
Calories: 260, Total Fat: 8 g, Carbohydrates: 39 g, Protein: 9 g
Save 
Save This snack platter is ideal for sharing at parties or for easy lunches. Enjoy true Mediterranean flavor and freshness every time.
Recipe FAQs
- → How can I make the hummus extra creamy?
Peeling the chickpeas before blending significantly smooths the texture. Adding a bit of cold water while processing helps achieve a silky consistency.
- → What’s the best way to keep pita bread soft after baking?
Cover the warm pitas with a clean kitchen towel immediately after baking to retain moisture and softness.
- → Can I substitute any ingredients for dietary needs?
Whole wheat flour can be used for the pita dough to increase fiber, and spices can be adjusted for flavor preferences or sensitivities.
- → What vegetables work well as dip companions?
Crunchy veggies like carrots, cucumbers, red and yellow bell peppers, and cherry tomatoes provide great texture and freshness.
- → How long does the preparation and cooking take?
Overall, the process takes about 50 minutes, including rising time for the pita dough and blending the hummus.