Last weekend we made a delicious hummus dip platter to snack on while watching the Ohio State game. Matt and Caroline actually homemade the hummus together and I chopped all the veggies and plated it. Thomas helped eat it. So…team effort, kind of.
This dip was such a pretty appetizer that I wanted to share it if you’re looking for an easy dish to serve during football season or save it for holiday parties ahead. So, if you’re tasked with bringing an app to your next gathering and don’t have a lot of time to make something, this really is the perfect recipe — it’s just hummus with fresh veggies on top. Not difficult to make, but it looks fancy, right?!
You can prep all the ingredients ahead of time (chop the veggies, make the hummus if you aren’t using store-bought, etc.) and easily transport it to the final destination for plating. Voila!
Hummus Dip Platter Ingredients Notes
- Dairy-Free/Vegan: You can easily adapt this recipe to make it vegan by omitting the feta cheese or using dairy-free feta.
- Hummus: You can use store-bought or make your own. We used Love & Lemons Best Hummus Recipe. And if I’m being honest, it really was the best.
- Toppings: You can get as creative as you want with toppings! I think adding black olives, pepperoncini, or bell pepper would also be delicious! For the holidays, it would be so pretty to use lots of red and green ingredients — cucumbers, red bell pepper, grape tomatoes, etc.
- Crispy Chick Peas: I tossed my chick peas in a little EVOO and sprinkled some salt on top, then threw them in my air fryer at 400 degrees until they were nice and crispy (about 10 minutes)
- Pita Bread: You can use store-bought pita chips or make your own! I sliced my pita bread into 8 wedges, using a pizza cutter. Then I drizzled the triangles with EVOO and baked them at 350 degrees for about 15 minutes. If you prefer, you can skip the baking step altogether and serve the pita bread straight from the package.
Hummus Dip Platter Recipe
Hummus Dip Platter
The perfect easy appetizer for a dinner party, watching football, or bringing to a holiday gathering -- it's just hummus with fresh veggies on top.
Ingredients
- 1 10 oz container hummus (or homemade)
- 2 mini cucumbers, quartered
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup chick peas, roasted
- 1/4 cup feta cheese, crumbled
- 1 package pita bread, cut into triangles and toasted
- extra virgin olive oil
Instructions
- On a platter or dish, smear a thick layer of hummus.
- Sprinkle with cucumbers, tomatoes, chick peas, and feta cheese. Drizzle with olive oil.
- Serve with pita chips.
Notes
- Dairy-Free/Vegan: You can easily adapt this recipe to make it vegan by omitting the feta cheese or using dairy-free feta.
- Hummus: You can use store-bought or make your own. We used Love & Lemons Best Hummus Recipe. And if I’m being honest, it really was the best.
- Toppings: You can get as creative as you want with toppings! I think adding black olives, pepperoncini, or bell pepper would also be delicious! For the holidays, it would be so pretty to use lots of red and green ingredients — cucumbers, red bell pepper, grape tomatoes, etc.
- Crispy Chick Peas: I tossed my chick peas in a little EVOO and sprinkled some salt on top, then threw them in my air fryer at 400 degrees until they were nice and crispy (about 10 minutes)
- Pita Bread: You can use store-bought pita chips or make your own! I sliced my pita bread into 8 wedges, using a pizza cutter. Then I drizzled the triangles with EVOO and baked them at 350 degrees for about 15 minutes. If you prefer, you can skip the baking step altogether and serve the pita bread straight from the package.
Absolutely! Just make sure to get the plain kind, not flavored.
Yep! You can easily adapt this recipe to make it vegan by omitting the feta cheese or using dairy-free feta.
You can get as creative as you want with toppings! I think adding black olives, pepperoncini, or bell pepper would also be delicious! For the holidays, it would be so pretty to use lots of red and green ingredients — cucumbers, red bell pepper, grape tomatoes, etc.
