5-Ingredient Classic Hummus Platter – The Ultimate Crowd-Pleaser

There’s something magical about a Classic Hummus Platter—it’s the kind of dish that disappears the second you set it down at a party. I learned that the hard way when I first brought it to a friend’s gathering, and within minutes, all that was left were a few smears of hummus and some very satisfied guests. This isn’t just any appetizer; it’s creamy, vibrant, and packed with flavor, all while being ridiculously easy to throw together. Whether you’re hosting a last-minute get-together or just craving a healthy snack, this platter has your back. The best part? It’s loaded with protein, fiber, and fresh veggies, so you can indulge without guilt. Trust me, once you try this, you’ll wonder how you ever lived without it.

Why You’ll Love This Classic Hummus Platter

Let me tell you why this Classic Hummus Platter has become my go-to dish for practically every occasion:

• Effortless to make – Just toss everything in a food processor, and boom—creamy hummus in minutes. No cooking, no fuss.
• Packed with nutrients – Chickpeas give you protein and fiber, while fresh veggies add crunch and vitamins. It’s snack-worthy and good for you.
• Crowd-pleasing magic – Whether it’s a party, picnic, or solo snack attack, everyone always comes back for more.
• Totally customizable – Swap veggies, drizzle with chili oil, or sprinkle za’atar—it’s your canvas!
• Budget-friendly – Pantry staples and fresh produce keep it affordable without skimping on flavor.

Seriously, this platter is the MVP of my kitchen—simple, satisfying, and always delicious.

Ingredients for the Classic Hummus Platter

Here’s everything you’ll need to make this dreamy Classic Hummus Platter—trust me, it’s all about quality and simplicity:

• 1 can (15 oz) chickpeas – Drained and rinsed (save the liquid if you want extra creaminess!).
• 1/4 cup tahini – The good, runny kind—this is what gives hummus that rich, nutty backbone.
• 2 tablespoons olive oil – Plus extra for drizzling. Go for the fruity, fresh stuff!
• 2 tablespoons lemon juice – Freshly squeezed, please—bottled just doesn’t hit the same.
• 1 clove garlic, minced – Adjust to taste if you’re not a vampire-fighting enthusiast.
• 1/2 teaspoon salt – Fine sea salt blends best.
• 1/4 teaspoon cumin – Just a whisper for warmth.
• 2-3 tablespoons water – To get that perfect, velvety texture.
• 1/4 cup chopped parsley – For a pop of color and freshness.
• 1/2 cup sliced cucumbers – Crisp, cool, and crunchy.
• 1/2 cup cherry tomatoes, halved – Sweet little bursts of juiciness.
• 1/4 cup sliced olives – Kalamata are my fave for that briny kick.
• 2 pita breads, warmed and cut into wedges – Because hummus needs its vehicle!

That’s it! Simple, fresh, and oh-so-delicious—just like a proper Classic Hummus Platter should be.

How to Make the Classic Hummus Platter

Making this Classic Hummus Platter is so easy, you’ll wonder why you ever bought store-bought! Here’s how I do it—just follow these simple steps:

First, grab your food processor (or blender in a pinch). Toss in the drained chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin. Now, blend away until it starts coming together—about 30 seconds. Scrape down the sides with a spatula to make sure everything gets mixed in evenly.

Here’s the trick: add water, one tablespoon at a time, while blending. Keep going until the hummus is smooth and creamy—I usually use about 2-3 tablespoons, but trust your gut. You want it to be silky, not stiff. If it’s too thick, add a splash more water. Too thin? A few extra chickpeas will fix it right up.

Once your hummus is perfect, transfer it to a wide, shallow serving plate. Use the back of a spoon to swirl it into a nice, inviting mound. Sprinkle that chopped parsley over the top like confetti—it adds such a fresh pop of color.

Now for the fun part: arrange your sliced cucumbers, halved cherry tomatoes, and olives around the hummus. Warm the pita bread just before serving (10 seconds in the microwave or a quick toast in a dry pan) and cut it into wedges for easy dipping.

That’s it! Your Classic Hummus Platter is ready to steal the show. Serve it right away while the pita’s still warm—trust me, nobody will be able to resist!

Equipment You’ll Need for the Classic Hummus Platter

Here’s the short and sweet list of tools you’ll need to whip up this Classic Hummus Platter:

• Food processor – For blending the hummus to creamy perfection.
• Sharp knife – To chop veggies and prep garnishes.
• Cutting board – A sturdy one for all your slicing needs.
• Measuring spoons – For precise amounts of tahini, lemon juice, and spices.
• Serving plate – A wide, shallow one to showcase your masterpiece.

That’s it—simple tools for a simple, delicious dish!

Tips for the Perfect Classic Hummus Platter

Want your Classic Hummus Platter to be next-level amazing? Here are my tried-and-true secrets:

• Peel those chickpeas! Yes, it’s a bit tedious, but rubbing them between your fingers removes the skins for ultra-smooth hummus. (Perfect for impressing guests!)
• Adjust as you go – Too thick? Add water. Too bland? More lemon or salt. Taste after each tweak—it’s your hummus, after all.
• Garnish like a pro – A drizzle of olive oil, a sprinkle of smoked paprika, or toasted pine nuts make it Instagram-worthy.
• Let it rest – 30 minutes in the fridge lets flavors mingle beautifully.

Follow these tips, and your Classic Hummus Platter will be unforgettable!

Ingredient Notes and Substitutions for the Classic Hummus Platter

Don’t stress if you’re missing something for your Classic Hummus Platter—I’ve got your back with easy swaps and tips:

• Tahini alternatives: No tahini? Try almond butter or Greek yogurt for creaminess (just add extra lemon to balance flavors).
• Chickpea hacks: Freshly cooked chickpeas work great, but canned are totally fine—just rinse well! For extra richness, save some aquafaba (the can liquid) to blend in.
• Garlic lovers: Swap fresh garlic for roasted garlic cloves if you want mellower flavor.
• Veggie variations: No cucumbers? Try bell peppers or radishes. Out of olives? Pickled onions add fantastic tang.

Remember—your Classic Hummus Platter should reflect what you love!

Serving Suggestions for the Classic Hummus Platter

The beauty of a Classic Hummus Platter is how effortlessly it adapts to any spread! Here’s how I love to serve mine:

• Double down on dippers – Beyond pita, try toasted baguette slices, crispy pita chips, or even crunchy romaine leaves for a low-carb option.
• Veggie rainbow – Add colorful bell peppers, snap peas, or carrot sticks for extra crunch and vibrancy.
• Mediterranean flair – Toss on some feta crumbles, marinated artichokes, or roasted red peppers for a luxe touch.
• Dip duo – Pair with baba ganoush or tzatziki for a dip showdown (spoiler: everyone wins).

However you serve it, your Classic Hummus Platter will be the star of the table!

Storage and Reheating Instructions for the Classic Hummus Platter

To keep your Classic Hummus Platter fresh, store the hummus in an airtight container in the fridge for up to 5 days. Veggies and pita are best enjoyed fresh, so prep those right before serving. Let the hummus sit at room temperature for 10 minutes before diving in—cold hummus just isn’t the same!

Nutritional Information for the Classic Hummus Platter

Here’s the scoop on what’s in this delicious Classic Hummus Platter (per serving):

• Calories: About 250
• Fat: 15g (mostly the good kind from olive oil and tahini!)
• Protein: 8g (thanks, mighty chickpeas)
• Carbs: 25g with 6g fiber

Remember, nutrition varies based on exact ingredients and brands—but one thing’s certain: this platter packs both flavor and nourishment!

FAQs About the Classic Hummus Platter

Q1. Can I make hummus without a food processor?
Absolutely! A blender works in a pinch—just scrape down the sides often. No blender? Mash chickpeas with a fork (it’ll be chunkier, but still tasty!) or use a mortar and pestle for old-school vibes.

Q2. How do I fix grainy hummus?
Blend longer! If it’s still grainy, try adding more water (1 tsp at a time) or—my secret—a spoonful of ice cubes while blending. The cold helps break down the chickpeas for ultra-smooth texture.

Q3. Can I freeze leftover hummus?
Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and stir well before serving—it might need a splash of water or lemon juice to revive the creaminess.

Q4. Why does my hummus taste bitter?
Over-blended tahini can turn bitter. Next time, blend chickpeas first, then add tahini. Too much garlic? Try roasting it first for sweeter flavor.

Q5. What’s the best way to serve hummus for a party?
Go big! Use a wide platter, swirl the hummus dramatically, and pile veggies and pita around it. Add toppings like za’atar or toasted nuts for wow factor—guests will swarm it!