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Hummus Platter

Yields1 Serving

For the crudité
 2 large Persian/English cucumbers, cut into sticks
 2 sweet bell peppers, cut into sticks
 4 carrots, peeled and cut into sticks
For the pita chips:
 2 whole wheat pitas, cut into pie-slices
 1 tbsp olive oil
 ¼ tsp salt
 ½ tsp cumin
 ½ tsp coriander
 ½ tsp ground black pepper
For the hummus:
 2 15 oz. cans of chickpeas, drained and rinsed
 2 medium cloves of garlic
 1 tsp salt
 6 tbsp freshly squeezed lemon juice
 ½ cup water
  cup tahini, stirred well
 ¼ cup extra-virgin olive oil
Make the pita chips:

Preheat oven to 375 degrees.


Add 1 tablespoon olive oil, ¼ teaspoon salt, ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon pepper to a medium bowl. Mix together with a whisk.


Cut each pita round into 8 slices. Toss pita pieces in olive oil and spices until evenly coated.
Spread in one even layer on a lined baking sheet. Bake for 7-10 minutes, until lightly browned.

Make the hummus:

Drain and rinse chickpeas. Roll lemon on counter, pressing down with the palm of your hand to help release juices. Cut lemon in half and squeeze juice over a mesh strainer to catch the seeds.
Place the chickpeas, garlic, salt, lemon juice, water and tahini in the bowl of a food processor.


Process until well mixed, scraping down the sides with a spatula as needed. With the processor running, drizzle in the olive oil. Process until smooth.


Place 1 cup of veggies, 1/4 cup of hummus, and 2 pita chips on each plate.