Pin A fresh, wallet-friendly Mediterranean snack platter featuring creamy homemade hummus, warm fluffy pitas, and crisp veggie sticks—healthier and cheaper than store-bought!
The first time I made this combo for a party, guests kept asking for the recipe and were surprised it was all homemade. Now it's my go-to, even just for myself when craving something light and satisfying.
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. Taste and adjust salt or lemon. Transfer to bowl, drizzle with olive oil, and optionally sprinkle with paprika.
- Make the Pita Bread:
- In bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until frothy. Add flour, salt, and olive oil. Mix until dough forms. Knead on floured surface for 5 7 minutes until smooth. Place dough in lightly oiled bowl, cover, and let rise 1 hour. Preheat oven to 475°F (245°C). Place baking stone or tray inside to heat. Punch dough, divide into 6 balls, roll out circles. Bake 3 4 minutes until puffy and golden. Cover baked pitas with towel to keep soft.
- Prepare Veggie Sticks:
- Wash and cut vegetables into sticks or strips. Arrange on platter.
- Serve:
- Arrange hummus in bowl, surround with warm pita bread (cut into wedges) and veggie sticks.
Pin 
Pin My children always jump in to help roll the pita dough, and it's become a fun family weekend tradition to prep this snack together.
Required Tools
Food processor or blender, mixing bowls, rolling pin, baking tray or pizza stone, sharp knife, kitchen towel
Allergen Information
Pita bread contains gluten and tahini contains sesame. If using canned chickpeas, check for soy traces. Check tahini for possible nut cross-contamination.
Nutritional Information
Each serving: 260 calories, 8 g total fat, 39 g carbohydrates, 9 g protein
Pin 
Pin Serve this bright, beautiful platter for gatherings or a nourishing snack—everyone will love the homemade touch!
Recipe Q&A
- → How do I get the hummus creamy and smooth?
Blend the chickpeas with tahini, lemon juice, and olive oil until smooth. Adding cold water in small amounts helps achieve a fluffy, creamy texture.
- → What’s the best way to keep pita bread soft?
After baking, cover the warm pitas with a clean towel to trap steam and keep them soft and pliable.
- → Can I use canned chickpeas for the hummus?
Yes, drained and rinsed canned chickpeas work well. Peeling them before blending can enhance the creaminess.
- → What veggies pair best with hummus and pita?
Carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes provide crunchy freshness that complements the creamy hummus perfectly.
- → How do I add extra flavor to the hummus?
Try incorporating smoked paprika, roasted garlic, or a drizzle of olive oil on top for added depth and aroma.