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!
Making hummus and pita from scratch used to intimidate me, but after a few tries I realized it's much easier than expected: the flavors are far more vibrant than anything from the store, and guests always ask for seconds!
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)
- 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 or 3 tbsp (30 or 45 ml) as needed
- 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 or 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 or 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 Our family loves gathering with this snack platter: kids help roll the pitas and everyone gets to dip and munch together, making it a fun and interactive treat to share.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Pita bread contains gluten and tahini contains sesame; check canned chickpeas for soy and tahini for nut cross-contamination
Nutritional Information
Per serving: 260 calories, 8 g total fat, 39 g carbohydrates, 9 g protein
Save Serve the hummus with pita and veggie sticks fresh for the best taste: extras can be stored in the fridge for easy snacking throughout the week.
Kitchen Tips & Answers
- → What makes homemade hummus creamy?
Using well-processed chickpeas combined with tahini, lemon juice, olive oil, and a bit of cold water creates a smooth, creamy texture.
- → How do I achieve soft and fluffy pita bread?
Kneading the dough thoroughly, allowing it to rise for about an hour, and baking at a high temperature ensures puffy, tender pitas.
- → Which vegetables work best for the veggie sticks?
Carrots, cucumbers, and bell peppers provide a crisp, fresh contrast that pairs well with creamy hummus and warm pita.
- → Can I add flavor variations to the hummus?
Yes, adding smoked paprika, roasted garlic, or a sprinkle of sesame seeds can enhance depth and flavor.
- → How should I store leftovers for freshness?
Keep hummus refrigerated in an airtight container, and store pita bread wrapped in a cloth at room temperature to maintain softness.