Description
Mediterranean Hummus and Veggie Platter is a colorful appetizer featuring creamy hummus surrounded by crisp fresh vegetables, olives, pita bread, and flavorful Mediterranean accompaniments. Perfect for entertaining, healthy snacking, or light lunches, this easy no-cook platter is both nutritious and visually appealing.
Ingredients
Hummus Base
- 2 cups classic hummus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley
Vegetables and Accompaniments
- 2 cucumbers, sliced
- 2 cups cherry tomatoes
- 2 bell peppers, sliced
- 2 cups baby carrots
- 1 cup celery sticks
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
Bread
- 4 whole wheat pita breads, cut into wedges
Garnish
- Lemon wedges, for serving
Instructions
- Prepare the base: Spread the hummus into the center of a large serving platter or shallow bowl, creating a smooth, even surface as the centerpiece of the platter.
- Add flavor: Drizzle the hummus evenly with extra virgin olive oil, then sprinkle paprika and chopped fresh parsley on top to add color and a burst of Mediterranean flavor.
- Arrange the veggies and accompaniments: Neatly arrange the sliced cucumbers, cherry tomatoes, bell peppers, baby carrots, celery sticks, Kalamata olives, crumbled feta cheese, and pita bread wedges around the hummus in an inviting, symmetrical pattern.
- Garnish and serve: Place lemon wedges along the edges of the platter for a fresh citrus option. Serve immediately as a shared appetizer or snack platter perfect for parties or light meals.
Notes
- Add roasted red peppers, marinated artichokes, or stuffed grape leaves for extra variety and authenticity.
- Use homemade hummus for the freshest flavor and to customize seasonings.
- Keep vegetables chilled until ready to serve to maintain crispness and freshness.
- Refrigerate leftovers separately from pita and vegetables and consume within 2 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
