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Fresh Mediterranean Hummus Platter Recipe with Easy Homemade Pita Chips

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A quick and easy Mediterranean-inspired hummus platter featuring creamy homemade hummus, crispy baked pita chips, and fresh veggies. Perfect for entertaining or a light, satisfying snack.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • 2–3 tablespoons cold water
  • 4 pita bread rounds (whole wheat or white)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika or za’atar (optional)
  • Cherry tomatoes, halved
  • Cucumber slices
  • Carrot sticks
  • Kalamata olives
  • Fresh parsley or mint leaves (for garnish)
  • Optional: crumbled feta cheese

Instructions

  1. Drain and rinse the chickpeas well under cold water to remove any canned flavor. Place them in your food processor along with the tahini, lemon juice, minced garlic, cumin, and salt.
  2. Pulse everything together, then while the machine runs, slowly drizzle in olive oil and cold water. The water helps loosen the mixture to a creamy consistency. Stop occasionally to scrape down the bowl. The hummus should be silky and smooth, not grainy—if it’s thick, add a little more water, one tablespoon at a time.
  3. Taste your hummus and adjust salt, lemon, or garlic as needed. Add a bit more lemon juice at the end for brightness.
  4. Preheat your oven to 375°F (190°C). Cut each pita bread into 8 triangles. Toss the pita pieces in olive oil, sea salt, and paprika or za’atar if using, making sure each chip is lightly coated.
  5. Arrange pita chips in a single layer on a baking sheet. Bake for about 12-15 minutes, flipping halfway through. Watch closely near the end to avoid burning—chips should be golden and crisp.
  6. Spread hummus in a shallow bowl or plate. Drizzle a little olive oil over the top and sprinkle with paprika or chopped parsley. Arrange pita chips and fresh veggies like cucumber, cherry tomatoes, carrot sticks, and olives around the hummus. Add crumbled feta if desired.

Notes

Peeling chickpeas can make hummus smoother but is optional. Adjust water and olive oil to achieve desired hummus texture. Bake pita chips until golden and crisp, flipping halfway. Serve hummus at room temperature and pita chips fresh for best texture. Store hummus in airtight container up to 4 days; pita chips best fresh or stored up to 2 days.

Nutrition

Keywords: hummus, pita chips, Mediterranean, appetizer, homemade, healthy snack, vegetarian, vegan option

Find it online: https://lucydishes.com/fresh-mediterranean-hummus-platter-recipe-with-easy-homemade-pita-chips/