A Hummus and Veggie Platter is a vibrant, crowd-pleasing centerpiece perfect for any gathering. It’s effortless to assemble yet looks stunningly elegant. Customize it with your favorite seasonal vegetables for a fresh, healthy snack or appetizer.
Love Hummus and Veggie Platter? So do we! If you're into Snacks or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Hummus and Veggie Platter
Effortless elegance: Minimal effort yields a gourmet-looking platter.
Endlessly customizable: Swap veggies based on season or preference.
Total crowd-pleaser: Naturally vegan, gluten-free, and universally loved.
Perfect balance: Creamy hummus meets crisp, fresh vegetables.
Ingredients & Tools
For the Hummus:
- 1 can (15 oz / 425 g) chickpeas, rinsed and drained
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) well-stirred tahini
- 1 small clove garlic, minced
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons (30-45 ml) ice water
- Salt to taste
For the Platter:
- 1 large English cucumber, sliced
- 3 medium carrots, cut into sticks
- 1 bunch radishes, halved or quartered
- 2 bell peppers (different colors), sliced
- 1 cup cherry or grape tomatoes
- 2 stalks celery, cut into sticks
- 1/4 cup Kalamata olives
For Garnish (optional):
- Extra drizzle of olive oil
- sprinkle of smoked paprika or sumac
- Fresh parsley or mint leaves
Tools: A food processor, a large serving board or platter, a set of sharp knives, and a cutting board.
Notes: Use high-quality tahini and olive oil for the best hummus. Mix colorful veggies for variety in flavor and nutrients.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 7 g |
| Fat: | 12 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 0 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why ice water in hummus? Adding ice water while blending is a little secret for achieving that unbelievably light and creamy texture. The cold water helps emulsify the fats and creates a fluffier consistency than using tap water.
- Don’t skip the tahini. Tahini is non-negotiable for authentic, rich-tasting hummus. Make sure to stir your jar well before using, as the oil and solids separate. A good tahini should be pourable and taste nutty, not bitter.
- How to achieve ultra-smooth hummus. For the silkiest hummus, take an extra minute to pop the skins off your chickpeas. It’s a bit tedious, but honestly, it makes a world of difference in the final texture.
- Veggie prep is key. To keep your platter looking fresh, cut your vegetables just before serving. If you must prep ahead, store them in airtight containers with a damp paper towel to maintain their crispness.
How to Make Hummus and Veggie Platter
Step 1: Start by making your hummus. In the bowl of a food processor, combine the tahini and fresh lemon juice. Process this for about a minute—you’ll notice the mixture will become thick and almost paste-like. This initial whipping is crucial for a smooth base.
Step 2: Now, add the minced garlic, olive oil, ground cumin, and a generous pinch of salt to the food processor. Pulse a few times until the garlic is finely chopped and everything is well incorporated. Scrape down the sides of the bowl with a spatula to make sure nothing is stuck.
Step 3: Add the rinsed and drained chickpeas to the processor. Turn it on and let it run for a full minute. The mixture will be quite thick at this point. You’re looking for it to be as smooth as possible before adding any liquid.
Step 4: With the processor still running, slowly stream in 2 tablespoons of ice water through the feed tube. Let it process for another 30 seconds. Check the consistency—it should be smooth, creamy, and easily spreadable. If it’s still too thick, add the remaining tablespoon of ice water.
Step 5: Taste your hummus! This is the most important part. Adjust the seasoning, adding more salt, lemon juice, or even a pinch more cumin until it tastes perfectly balanced to you. Set the hummus aside while you prepare the vegetables.
Step 6: Wash and dry all your vegetables thoroughly. You want them to be crisp and clean. Slice the cucumbers into rounds or half-moons. Cut the carrots and celery into uniform sticks. Halve the bell peppers and remove the seeds and ribs before slicing them into strips. If your radishes are large, halve or quarter them; small ones can be left whole.
Step 7: Now for the fun part—assembling the platter. Place a medium-sized bowl in the center of your large board or platter. Spoon the hummus into this bowl, creating a nice well in the center with the back of your spoon.
Step 8: Start arranging your vegetables around the hummus bowl. Group each type of vegetable together in little piles or rows. For example, place a pile of carrot sticks next to a pile of cucumber slices, then a pile of bell peppers. This creates a organized, colorful mosaic that’s easy for guests to navigate.
Step 9: Fill in any gaps with the cherry tomatoes and Kalamata olives. The different shapes and colors will make the platter look abundant and inviting. Don’t be afraid to let some veggies overlap—it adds to the rustic, generous feel.
Step 10: For the final touches, drizzle a little extra virgin olive oil over the hummus. Sprinkle it with smoked paprika or sumac for a pop of color and flavor. Scatter a few fresh parsley or mint leaves over the entire platter for a fresh, finished look. Your masterpiece is ready to serve!
Storage & Freshness Guide
- Fridge: Store hummus and veggies separately in airtight containers for up to 3 days.
- Freezer: Hummus can be frozen for up to 1 month; thaw and re-blend for best texture.
- Reviving: Stir hummus and add a splash of lemon juice or water if separated.
Serving Suggestions
Complementary Dishes
- Warm Pita Bread or Flatbread — There’s nothing better than tearing off a piece of soft, warm bread to scoop up that creamy hummus. It’s the classic pairing for a reason.
- Falafel — For a more substantial meal, add a platter of crispy, herb-filled falafel. They add a wonderful savory element and make the spread feel truly feast-like.
- Marinated Feta or Halloumi — A small bowl of tangy marinated cheese adds a rich, salty counterpoint to the fresh vegetables and makes the platter feel a bit more luxurious.
Drinks
- Minty Lemonade — The refreshing zing of lemon and cool mint cuts through the richness of the hummus and cleanses the palate between bites of different veggies.
- A Crisp Rosé or Sauvignon Blanc — If you’re serving adults, a light, dry white or rosé wine complements the fresh, earthy flavors without overpowering them.
- Sparkling Water with Citrus Slices — For a non-alcoholic option, the bubbles and subtle citrus flavor are incredibly refreshing and elevate the entire snacking experience.
Something Sweet
- Baklava — The honey-soaked, nutty flakiness of baklava is a fantastic way to end a meal that started with this savory platter. The sweetness is a perfect contrast.
- Fresh Fruit with Yogurt and Honey — A simple bowl of seasonal berries or sliced stone fruit with a dollop of Greek yogurt and a drizzle of honey is light, healthy, and satisfying.
- Date and Nut Bars — These no-bake treats continue the Middle Eastern theme and provide a naturally sweet, energy-boosting end to your gathering.
Top Mistakes to Avoid
- Mistake: Using canned chickpeas without rinsing. The liquid in the can (aquafaba) is starchy and can make your hummus taste a bit off and look grayish. Always rinse your chickpeas thoroughly to ensure a bright, clean flavor.
- Mistake: Not tasting as you go. Hummus needs a careful balance of lemon, salt, and garlic. Your palate is the best tool you have—taste after each major addition to make sure it’s perfectly seasoned for you.
- Mistake: Overcrowding the platter. You want it to look abundant, not messy. Leave a little breathing room between the different vegetable groups so each one can shine and is easy for guests to pick up.
- Mistake: Prepping veggies too far in advance. Vegetables, especially cucumbers and bell peppers, can lose their crispness and become watery if cut hours ahead. For the best texture and presentation, chop them right before serving.
Expert Tips
- Tip: For next-level hummus, use dried chickpeas that you’ve soaked and cooked yourself. They have a superior flavor and creamier texture than canned. If you’re short on time, the canned version with peeled skins works wonderfully too.
- Tip: If your hummus is too thick or grainy, just keep processing! Sometimes it needs a full 3-4 minutes to become perfectly smooth. The patience is worth it for that dreamy, cloud-like texture.
- Tip: Let your hummus rest for at least 30 minutes before serving. This allows the flavors to meld together beautifully and the texture to settle. The garlic flavor will also mellow out slightly.
- Tip: Add a fun “dip-able” element like grilled halloumi skewers or crispy roasted chickpeas right on the platter. It adds a different temperature and texture that guests go crazy for.
FAQs
Can I make the hummus ahead of time?
Absolutely! In fact, hummus often tastes even better the next day after the flavors have had time to meld. Make it up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir and let it sit at room temperature for 15-20 minutes before serving to take the chill off.
My hummus tastes bitter. What happened?
Bitterness usually comes from the tahini or old garlic. Make sure your tahini is fresh and tastes nutty, not sharp. If your garlic has green sprouts inside, remove them as they can be quite pungent. A pinch of sugar or a splash more lemon juice can also help balance out any lingering bitterness.
What other vegetables can I use on the platter?
The possibilities are endless! Think beyond the standard crudités. Blanched asparagus, sugar snap peas, endive leaves, jicama sticks, or even lightly steamed broccoli florets are all fantastic options. Use what’s in season and what you love to eat.
How do I keep the vegetables from drying out on the platter?
If you’re setting the platter out for a long time, you can lightly mist the vegetables with cold water or cover them with a damp, clean kitchen towel until guests arrive. For the best results, though, assemble the platter just before serving.
Can I freeze homemade hummus?
You can, but the texture will change. Freezing can make it a bit grainy once thawed. It’s best enjoyed fresh. If you must freeze it, store it in a freezer-safe container for up to a month. Thaw in the fridge overnight and re-blend it with a little fresh lemon juice or water to bring back the creamy consistency.
Hummus And Veggie Platter
Create a stunning Hummus and Veggie Platter for your next gathering. This easy guide shows you how to make perfect hummus and arrange beautiful vegetables. Assemble your platter today!
Ingredients
For the Hummus:
-
1 can chickpeas (15 oz / 425 g, rinsed and drained)
-
1/4 cup fresh lemon juice (60 ml)
-
1/4 cup well-stirred tahini (60 ml)
-
1 small clove garlic (minced)
-
2 tablespoons extra-virgin olive oil (30 ml)
-
1/2 teaspoon ground cumin
-
2 to 3 tablespoons ice water (30-45 ml)
-
Salt (to taste)
For the Platter:
-
1 large English cucumber (sliced)
-
3 medium carrots (cut into sticks)
-
1 bunch radishes (halved or quartered)
-
2 bell peppers (different colors, sliced)
-
1 cup cherry or grape tomatoes
-
2 stalks celery (cut into sticks)
-
1/4 cup Kalamata olives
For Garnish (optional):
-
Extra drizzle olive oil
-
sprinkle smoked paprika or sumac
-
Fresh parsley or mint leaves
Instructions
-
Start by making your hummus. In the bowl of a food processor, combine the tahini and fresh lemon juice. Process this for about a minute—you’ll notice the mixture will become thick and almost paste-like. This initial whipping is crucial for a smooth base.01
-
Now, add the minced garlic, olive oil, ground cumin, and a generous pinch of salt to the food processor. Pulse a few times until the garlic is finely chopped and everything is well incorporated. Scrape down the sides of the bowl with a spatula to make sure nothing is stuck.02
-
Add the rinsed and drained chickpeas to the processor. Turn it on and let it run for a full minute. The mixture will be quite thick at this point. You’re looking for it to be as smooth as possible before adding any liquid.03
-
With the processor still running, slowly stream in 2 tablespoons of ice water through the feed tube. Let it process for another 30 seconds. Check the consistency—it should be smooth, creamy, and easily spreadable. If it's still too thick, add the remaining tablespoon of ice water.04
-
Taste your hummus! This is the most important part. Adjust the seasoning, adding more salt, lemon juice, or even a pinch more cumin until it tastes perfectly balanced to you. Set the hummus aside while you prepare the vegetables.05
-
Wash and dry all your vegetables thoroughly. You want them to be crisp and clean. Slice the cucumbers into rounds or half-moons. Cut the carrots and celery into uniform sticks. Halve the bell peppers and remove the seeds and ribs before slicing them into strips. If your radishes are large, halve or quarter them; small ones can be left whole.06
-
Now for the fun part—assembling the platter. Place a medium-sized bowl in the center of your large board or platter. Spoon the hummus into this bowl, creating a nice well in the center with the back of your spoon.07
-
Start arranging your vegetables around the hummus bowl. Group each type of vegetable together in little piles or rows. For example, place a pile of carrot sticks next to a pile of cucumber slices, then a pile of bell peppers. This creates a organized, colorful mosaic that’s easy for guests to navigate.08
-
Fill in any gaps with the cherry tomatoes and Kalamata olives. The different shapes and colors will make the platter look abundant and inviting. Don’t be afraid to let some veggies overlap—it adds to the rustic, generous feel.09
-
For the final touches, drizzle a little extra virgin olive oil over the hummus. Sprinkle it with smoked paprika or sumac for a pop of color and flavor. Scatter a few fresh parsley or mint leaves over the entire platter for a fresh, finished look. Your masterpiece is ready to serve!10
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