Hummus Platter Recipe

Prep chickpeas

Reserve 2 tablespoons of the drained chickpea liquid (aquafaba) and optionally peel a few chickpeas for an ultra-smooth hummus. Rinse and drain the canned chickpeas well.

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, kosher salt, and black pepper. Pulse to begin breaking down the beans.

With the processor running, stream in 2 tablespoons extra-virgin olive oil and 2 tablespoons cold water (or reserved aquafaba) to loosen the mixture. Continue processing until smooth, about 2–4 minutes, stopping to scrape down the bowl as needed.

Taste and adjust seasoning: add more salt, lemon juice, or a splash more water for creaminess. If too thick, add up to 1–2 tablespoons more cold water or aquafaba and process to incorporate.

Transfer hummus to a shallow serving bowl. Using the back of a spoon, create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle 1/2 teaspoon paprika and chopped parsley for garnish.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Stack the pita breads and cut each into 8 wedges (like slicing a pizza), creating points. Place wedges on the prepared baking sheet in a single layer.

Brush or lightly toss pita wedges with 2 tablespoons extra-virgin olive oil, sprinkle 1/2 teaspoon kosher salt and 1/2 teaspoon dried oregano (if using). Arrange so they are not overlapping.

Bake in preheated oven until crisp and golden, about 8–12 minutes, flipping once halfway through for even browning. Remove and cool slightly; they will crisp further as they cool.

While pitas bake, prepare garnishes: slice tomatoes into wedges, slice cucumber into rounds, and drain olives and pepperoncinis if packed in brine. Chop parsley if not already done.

Arrange platter: spoon the hummus bowl onto a large serving platter or place it in the center. Surround with warm pita points, tomato wedges, cucumber rounds, kalamata olives, and pepperoncinis in separate clusters for visual appeal.

Finish: drizzle any remaining olive oil over pita or vegetables if desired, sprinkle additional chopped parsley over the hummus and vegetables, and serve immediately. Offer extra lemon wedges on the side if guests want more brightness.