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Hummus in a mezze platter Recipe

Middle Eastern · Appetizer · 15 min total

This creamy, homemade hummus is the star of any mezze platter, offering a smooth texture and bright, tangy flavor that pairs perfectly with warm pita and fresh vegetables.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons ice water
• For serving: pita bread, raw vegetables, olives, pickles

Instructions

1. In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape sides, then process another 30 seconds.
2. Add olive oil, minced garlic, cumin, and a pinch of salt. Process for 30 seconds, scrape sides, then process another 30 seconds.
3. Add chickpeas and process for 1 minute. Scrape sides, then add 2 tablespoons ice water and process for 3-4 minutes until very smooth and creamy. Add more ice water if needed.
4. Taste and adjust salt and lemon juice. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika or cumin if desired.
5. Arrange on a platter with warm pita, fresh veggies, olives, and pickles.

Tips

• For extra smooth hummus, peel the chickpeas by rubbing them in a kitchen towel to remove skins.
• Make ahead: Hummus can be refrigerated for up to 5 days; bring to room temperature before serving.
• To serve as part of a mezze platter, add dollops of hummus alongside baba ganoush, tabbouleh, and falafel.

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