Mediterranean Hummus Platter with Fresh Chopped Salad
This vibrant Mediterranean hummus platter is as beautiful as it is delicious. Creamy, silky hummus is spread onto a serving plate, then topped with warm spiced chickpeas, toasted pine nuts, juicy pomegranate seeds, fresh herbs, and a generous drizzle of golden olive oil. It’s surrounded by a refreshing chopped salad packed with crisp cucumbers, sweet red peppers, green onions, and parsley. Perfect as an appetizer, light lunch, or party centerpiece.
Ingredients
For the Hummus:
- 1 can (15 oz) chickpeas, drained (reserve 2 tablespoons for topping)
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2–4 tablespoons cold water (as needed)
For the Toppings:
- 2 tablespoons reserved chickpeas
- 2 tablespoons pine nuts
- ¼ teaspoon paprika or chili flakes
- 2 tablespoons pomegranate seeds
- 1 tablespoon chopped fresh parsley or dill
- 2 tablespoons olive oil
For the Fresh Salad:
- 1 cup cucumber, finely diced
- 1 red bell pepper, finely diced
- 2 green onions, sliced
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
Begin by making the hummus. In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth. Add cold water one tablespoon at a time until the hummus becomes creamy and fluffy. Blend for at least 2–3 minutes for the smoothest texture.
Spoon the hummus onto a large serving plate. Using the back of a spoon, spread it in a circular motion to create a shallow well in the center. This will hold the toppings and olive oil beautifully.
In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the reserved chickpeas and pine nuts. Toast gently for 2–3 minutes until the pine nuts turn golden and fragrant. Sprinkle with paprika or chili flakes and remove from heat.
Spoon the warm chickpea and pine nut mixture into the center of the hummus. Scatter pomegranate seeds and fresh herbs over the top. Finish with a generous drizzle of olive oil.
For the salad, combine diced cucumber, red bell pepper, green onions, and parsley in a bowl. Toss with olive oil, lemon juice, salt, and black pepper.
Arrange the fresh chopped salad around the hummus or serve on the side. Pair with warm pita bread or flatbread for dipping.
This dish is fresh, colorful, and bursting with Mediterranean flavor in every bite.