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!
When I first tried making my own hummus and pita, I was amazed at the flavor and freshness. You can really taste every ingredient, and the pita bread right from the oven is unbeatable.
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)
- Small garlic clove: 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: cut into strips
- Yellow bell pepper: 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 This platter always disappears quickly at our family gatherings—everyone grabs a pita and dips in! Even the kids happily munch on the veggie sticks.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Contains gluten in pita bread and sesame in tahini. May contain traces of soy if using canned chickpeas. Check tahini for possible nut cross-contamination.
Nutritional Information
Per serving: 260 calories, 8 g total fat, 39 g carbohydrates, 9 g protein
Save Set out this colorful Mediterranean platter and watch everyone smile. Homemade really does taste best!
Recipe FAQ
- → How do I make fluffy pita bread?
Use instant dry yeast with warm water and sugar to activate the dough, knead it well, then let it rise in a warm spot until doubled. Bake on a hot baking stone for quick puffing and soft texture.
- → What’s the best way to achieve creamy hummus?
Blend tahini and lemon juice first until creamy, then add olive oil, garlic, cumin, and chickpeas gradually. Adding cold water during blending helps reach the perfect smooth consistency.
- → Which vegetables work well as sticks for dipping?
Carrots, cucumbers, red and yellow bell peppers, and cherry tomatoes provide a colorful, crisp variety that pairs excellently with hummus and pita.
- → Can I prepare components ahead of time?
Yes, hummus can be made in advance and chilled, and the pita dough can be prepared ahead and baked just before serving for freshness.
- → Are there easy flavor variations for the hummus?
Consider adding smoked paprika, roasted garlic, or a sprinkle of sesame seeds or paprika on top to enhance depth and aroma.