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Loaded Hummus Platter with easy whole wheat pitas.
Want a salad and a dip, all in one? Loaded Hummus Platter is what you need! It’s a simple and quick dish, that’s also totally customizable and always a crowd-pleaser. Serve it as an appetizer or snack with freshly baked pita. Or add some falafel or carrot balls on the side, and eat it as a summer lunch or dinner.
My love of hummus takes many forms on the blog. Hummus Potato Salad, and this quick Hummus Pasta are probably my favorites. Plus of course the classic dollop of hummus on almost every salad bowl on Instagram.
I make a large portion of hummus 1-2 times a week. However I have to admit, I rarely measure the ingredients.
Sometimes it’s a bit more lemony, other times it’s extra garlicky. One time it’s thick, the next time it’s super thin. I like it every way, but I also know that some versions are simply better than others. And I really wanted to share with you the best hummus recipe.
So now I finally forced myself to use some measuring cups, and write down the exact ratio of ingredients.
If you ask me, the hummus is perfect the way it is. However we can definitely take it to the next level with some chopped salad.
In this version I used radishes, cherry tomatoes, cucumber, red onion, pistachio, and vegan feta. But so many other toppings would work here too. Fresh veggies and herbs, olives, roasted veggies, chopped nuts, pomegranate seeds, dried fruits,…there are really endless options.
If I have a little more time on hands, I really like to serve Loaded Hummus Platter with homemade pita. It’s a super simple recipe with just a few basic ingredients, but it’s so much more better than the store bought version.
However, on busy days, warmed up pita from the supermarket will also do. Or pita chips, or just some toast sticks. Or you know, your fingers….don’t worry, we don’t judge here.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Loaded Hummus Platter w/ Pita
- Total Time: 15 minutes
Ingredients
Loaded Hummus Platter
for the hummus:
- 2 cups of cooked chickpeas
- 4 tbsp tahini
- 3 cloves of garlic
- 2–3 tbsp lemon juice
- 2 tbsp olive oil + more for serving
- salt, pepper
for the toppings:
- 1 cup of diced cucumber
- 1 cup of diced cherry tomatoes
- 1/2 cup of diced radish
- 1/3 cup of chopped red onion
- 2 tbsp chopped pistachio
- 3 tbsp crumbled vegan feta
- 1/2 tsp dry basil
- 1 tsp lemon juice
- salt, pepper
Quick Whole Wheat Pita Bread
- 175 g/6.2 oz whole wheat flour
- 1.5 tsp instant yeast
- 2 tsp garlic powder
- 1/2 tsp maple syrup
- 1/2 tsp salt
Instructions
Loaded Hummus Platter
- Place hummus ingredients into a blender or food processor. Blend until smooth and creamy, adding a few tablespoons of cold water while running if needed to reach desired consistency. I usually add about 4 tablespoons of water.
- Add topping ingredients to a bowl, and toss to combine.
- Spread hummus onto a serving platter, top with the toppings, and drizzle with olive oil. Serve with warm pita (recipe below) for dipping. Enjoy!
Quick Whole Wheat Pita Bread
- Combine flour, garlic powder, and salt.
- In a large bowl whisk together maple syrup, yeast, and 125 ml/0.5 cups of warm water.
- Gradually start to add flour mix to the wet ingredients, kneading the dough as you go. You can use a stand mixer with a dough hook, or your hands. Keep adding flour and kneading dough until dough holds together.
- Transfer dough to a floured surface, and knead on, until dough is smooth, shiny, and elastic (3-5 minutes).
- Grease a large, clean bowl with oil, and place dough into the bowl. Place in a warm place, cover with a kitchen towel, and let rise for 1-2 hours, until doubles in size.
- Punch down the dough a bit, and divide into 4 portions. Shape each portion into a small ball on a floured surface, then using a rolling pin, roll each ball into a 1/2 cm/1/4 inch thick circle.
- Preheat oven to 220ºC/440ºF with a baking tray inside. Add pitas to the warm baking tray, and bake for 3-5 minutes, or until puffed, then fully ballooned. Serve immediately warm, or at room temperature. Enjoy!
- Prep Time: 15 mins
Salad and dip together in one…what a fabulous idea! The fresh homemade pitas must have tasted particularly good.
Thank you, Angie 🙂
Evi,
This is a lovely idea and I can’t wait to try it. I’ve never tried making either hummus OR pitas. With your simple recipes, I’m ready to accept the challenge.Thank you!
Hi Mari,
I also rarely make pitas myself, but in the last 3 months I had so much extra time I started to make all my breads myself 😀
Let me know if you try the recipe, I really hope you will like it!
Wow, this looks amazing. I love it! I’m a big houmous fan, I do eat almost every day.
Same with me 😛
I have never got my hands on actually making my own pita breads and whole wheat pita is something I like to make as I avoid refined flour.
Your hummus looks absolutely delish and loved your presentation.
Thank you! I also prefer whole wheat pitas, and it’s super hard to find any here, so I always have to make my own 😀