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Hummus Platter

Yields1 Serving

Hummus Platter

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.


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.