A colorful assortment of classic appetizers featuring hummus, crisp vegetables, olives, tangy feta, and warm pita—ideal for sharing.
# What You'll Need:
→ Hummus
01 - 1½ cups cooked chickpeas, drained and rinsed
02 - ¼ cup tahini
03 - 3 tbsp fresh lemon juice
04 - 2 tbsp extra virgin olive oil, plus extra for drizzling
05 - 1 small garlic clove, minced
06 - ½ tsp ground cumin
07 - ½ tsp salt
08 - 2–3 tbsp cold water
→ Vegetables
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, sliced
11 - 1 cup red bell pepper, sliced
12 - 1 cup carrot sticks
→ Olives & Cheese
13 - 1 cup mixed olives, pitted if desired
14 - 5 oz feta cheese, cut into cubes or slices
→ Bread
15 - 4 pita breads, cut into triangles
→ Garnishes
16 - 2 tbsp chopped fresh parsley
17 - 1 tsp sumac or paprika
18 - Lemon wedges
# How to Make It:
01 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until creamy. Taste and adjust seasoning as needed.
02 - Transfer hummus to a shallow bowl or spread across a serving platter. Drizzle generously with extra virgin olive oil and dust with sumac or paprika.
03 - Artfully arrange cherry tomatoes, cucumber slices, bell pepper strips, carrot sticks, olives, and feta cubes in sections around the hummus on the platter.
04 - Warm pita bread briefly if desired, then cut into triangles and place alongside the vegetables and dips.
05 - Scatter chopped parsley over the entire platter and arrange lemon wedges as a garnish. Serve immediately while vegetables are crisp and bread is warm.
