Hummus Platter

I have only one certainty in life, and it’s that hummus is always a good idea. This delicious dip made from chickpeas is incredibly easy to prepare, requires very few ingredients, and suits every occasion. I like to eat it with crackers, pita, or even raw veggie sticks, but here I suggest using it as a soft base for roasted vegetables. This Hummus Platter is perfect for an aperitif or any other social gathering, including a quick snack on the go. Additionally, I love enriching hummus with spices such as curry, which also gives it a vibrant color.

Hummus has become a must-have and there are so many versions that it’s impossible not to find one you like. It’s very common to find it at the supermarket but homemade it’s tastier and healthier. It contains few fresh ingredients and it will literally take you just two minutes to make it, so you have no excuses anymore.

The origins of hummus lie in Lebanon, Syria and Palestine, where chickpeas and sesame seeds are common ingredients. Historians trace their use back over 5,000 years ago, suggesting that dishes made with mashed legumes and tahini paste already existed. Despite this, there’s still debate over which country truly invented hummus.

When placed in the center of the table, this Hummus Platter featuring delicious roasted vegetables becomes the star of the meal. I’ve added broccoli, red bell peppers, and cherry tomatoes, but any vegetables you have available during the season will pair well too. Finally, just toast some bread, and you’re all set—you can even enjoy it standing up. Hummus lasts 3-5 days in the fridge, but I can assure you that this Hummus Platter is so yummy that there won’t be any left for the next days.

Ingredients for curry hummus

• Chickpeas: they are the main ingredient in this Hummus Platter, and when blended, they provide a creamy, smooth texture. I use canned chickpeas to save time, but you can also use dried ones. Chickpeas are an excellent plant-based protein source, rich in fiber and healthy fats, along with essential vitamins and minerals.

• Curry: this ground spice adds an earthy, aromatic flavor to the hummus and gives it a golden color. Curry evokes Indian cuisine and has anti-inflammatory properties, making the Hummus Platter healthier.

• Tahini: this paste made from sesame seeds gives hummus a silky texture, helping to emulsify the ingredients and making the dip spreadable. Tahini is a good source of healthy fats, protein, and minerals like calcium, iron and magnesium. This paste balances the other components, adding a nutty flavor and making the hummus even richer.

• Lemon Juice: it provides a tangy and refreshing note that cuts through the richness of the tahini and olive oil. Lemon juice helps make the hummus smoother, making it easier to blend and giving the dip a more velvety texture. Additionally, the vitamin C boosts the immune system and adds an extra nutritional benefit to the Hummus Platter.

• Garlic: a clove adds a pungent, strong note that elevates the overall flavor. Moreover, garlic has anti-inflammatory properties and helps boost the immune system. I think that one clove is enough, but the amount of garlic used is up to you so feel free to adjust it to suit your personal preferences.

• Olive oil: it acts as an emulsifier, combining all the ingredients and helping to create a creamy hummus. Olive oil adds a fruity, peppery taste and provides a satisfying mouthfeel without being overly heavy. This ingredient is an excellent source of healthy fats, which are beneficial for the heart health, along with antioxidants.

Find the complete recipe with measurements below.

How to prepare the hummus platter

Pour the chickpeas in a blender, along with the tahini, lemon juice, garlic clove, olive oil, curry  and salt. Blend until achieving a smooth texture.

Dispose the chopped broccoli, cherry tomatoes and red bell pepper on a lined baking pan, seasoned with salt and pepper and a drizzle of olive oil.

Arrange the hummus on a dish and top with the roasted veggies. Serve with some bread on the side.

My tips for a creamy dip

• If you add some seeds, such as pumpkin seeds, on top of the roasted vegetables it will add an extra crunchy layer, which pairs well with the soft and creamy base of hummus.

• Serve this Hummus Platter with some bread, better if toasted.

• You can roast the vegetables of your choice in the airfryer instead of the oven.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Hummus Platter

Course: Appetizers, Main, SnacksCuisine: vegan, vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• Chickpeas (canned) 1 can

• Curry 1tsp

• Tahini 1/4 cup

• Lemon juice 2tbsp

• Garlic clove 1

• Olive oil 1/2tbsp

• Salt 1/2 tsp

• Red bell pepper 1/2

• Cherry tomatoes

• Brocoli 1/2

Directions

• Pour the chickpeas in a blender, along with the tahini, lemon juice, garlic clove, olive oil, curry  and salt. Blend until achieving a smooth texture.
• Dispose the chopped brocoli, cherry tomatoes and red bell pepper on a lined baking pan, seasoned with salt and pepper and a drizzle of olive oil. Cook in the oven at 200°C (392°F).
• Arrange the hummus on a dish and top with the roasted veggies. Serve with some bread on the side.

Notes

• If you add some seeds, such as pumpkin seeds, on top of the roasted vegetables it will add an extra crunchy layer, which pairs well with the soft and creamy base of hummus.
• Serve this Hummus Platter with some bread, better if toasted.
• You can roast the vegetables of your choice in the airfryer instead of the oven.