Pin it 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 always brings back memories of carefree weekends at home, where the aroma of freshly baked bread mingled with the zesty fragrance of lemon and garlic.
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: 2–3 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.
Pin it Serving this colorful platter is always a family favorite, with everyone reaching for their favorite dipper and sharing stories around the table.
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
Pin it Your Mediterranean snack spread is ready—fresh, healthy, and full of flavor for any occasion!
Common Questions
- → How do I make hummus extra creamy?
Peeling chickpeas before blending helps achieve a smoother, creamier texture. Adding cold water gradually also improves consistency.
- → What is the best way to bake pita bread?
Preheat the oven with a baking stone or tray inside. Roll dough thinly and bake quickly at high temperature to create puffy, soft pockets.
- → Can I use whole wheat flour for pita?
Yes, substituting whole wheat flour yields a nuttier flavor and denser texture while keeping it wholesome.
- → How should vegetables be prepared for veggie sticks?
Wash and cut firm vegetables like carrots, cucumbers, and peppers into uniform sticks for easy dipping and crisp bites.
- → What spices enhance the hummus flavor?
Ground cumin adds warmth, while smoked paprika or roasted garlic provide depth and aromatic notes.