Hummus Tray Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and reserve 1/4 cup of the canning liquid. Rinse the chickpeas under cold water and drain well. For creamier hummus, optionally remove skins by pinching each chickpea between fingers (takes extra time).

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for about 30 seconds to 1 minute until the mixture becomes creamy and slightly lighter in color; this step helps avoid a thick, pasty hummus.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Pulse briefly to incorporate the garlic and spices.

Add chickpeas and blend

Add the drained chickpeas and 2 tablespoons of ice-cold water to the processor. Process on medium-high until a thick paste forms, stopping to scrape down the sides as needed (about 1-2 minutes).

Stream in olive oil and adjust texture

With the processor running, slowly drizzle in 2 to 3 tablespoons extra-virgin olive oil and the remaining 1-2 tablespoons cold water as needed to reach a silky, spreadable texture. Continue processing 1-2 minutes until completely smooth. Taste and adjust salt, lemon, or cumin as desired.

Final seasoning and storage

Transfer hummus to a serving bowl. Smooth the top with the back of a spoon and create a shallow well in the center. Drizzle 1 tablespoon olive oil into the well. Sprinkle paprika and chopped parsley over the surface. If not serving immediately, cover and refrigerate for up to 3 days.

Prepare vegetables and pita

Wash and dry cucumber, tomatoes, carrot, and red pepper. Slice cucumber into rounds, halve cherry tomatoes, cut carrots into sticks about 3 inches long, and slice red pepper into strips. Warm pita rounds briefly (30-45 seconds in a 900W microwave wrapped in a damp paper towel, or 2-3 minutes in a 350°F/180°C oven) if you prefer them soft and pliable; then cut each pita into 6 wedges.

Arrange tray

Place the bowl of hummus in the center of a large serving tray or platter. Surround the bowl with warmed pita wedges, cucumber slices, cherry tomato halves, carrot sticks, red pepper strips, olives, and crumbled feta (if using). Keep items grouped so guests can easily pick multiple items at once.

Final garnishes and serve

Right before serving, drizzle a little additional olive oil over the hummus if desired and add any remaining parsley or a light dusting of smoked paprika for extra color. Serve with small plates and napkins. Leftover hummus can be refrigerated in an airtight container for up to 3 days; pita and fresh vegetables are best on the day prepared.