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!
I first made this for a casual weekend get-together and was amazed by how much my guests loved dipping warm, homemade pita into the creamy hummus. Building this spread takes a bit of effort but pays off with fresh flavor and vibrant colors.
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:
- Combine tahini and lemon juice in a food processor. 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. 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:
- Dissolve yeast and sugar in warm water in a bowl. 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 and surround with warm pita bread cut into wedges and veggie sticks.
Save 
Save My kids love to help roll out the pita dough and arrange the veggie sticks. It turns a simple snack into a little family project, and everyone gets excited to dip!
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
Save 
Save Enjoy this Mediterranean snack platter fresh with family and friends. It's the perfect starter or light meal!
Kitchen Q&A
- → How can I make the hummus extra creamy?
Peeling the chickpeas before blending helps achieve a smoother, creamier texture in the hummus.
- → What flour works best for the pita bread?
All-purpose flour gives soft pitas, but whole wheat flour can be used for a nuttier, healthier variation.
- → Can I add flavors to the hummus base?
Yes, adding smoked paprika, roasted garlic, or a drizzle of olive oil enhances the flavor beautifully.
- → How do I keep the pita bread soft after baking?
Cover baked pitas with a clean kitchen towel while they cool to retain moisture and softness.
- → What vegetables are ideal for the veggie sticks?
Carrots, cucumbers, and colorful bell peppers cut into sticks provide a crisp, fresh complement to the creamy hummus and warm pita.