Prep Time: 30 min.
This delicious hummus platter is a real showstopper! It's the perfect balance of flavors and so fun to eat, whether you are hosting a party or need a tasty snack idea.
This beautiful platter features creamy hummus, crunchy cucumber, tangy olives, fresh mint, and sweet pomegranate arils for an impressive display. Serve it as an appetizer or enjoy it as a light lunch with crusty bread and a simple green salad.
It's sure to be a real crowd-pleaser, and like my Guacamole Dip Flower, it's one of those recipes I always go back to since there's no cooking involved. I hope you like it, too.
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Hummus - Make your own or use your favorite store-bought hummus like I did. You want a smooth consistency for the best results.
• Cucumber - Cucumber slices are part of what makes this platter so pretty, but they also add crunch and are great to scoop up the hummus with. I recommend using English cucumbers for this recipe.
• Green olives - I love using pit-free green olives or kalamata for their tangy taste. You can use any olives you like, or swap for chick peas, cherry tomatoes, and/or feta.
• Red onion - Add red onions for a crispy texture and a slightly sweet taste, or use white onion or shallot if you prefer.
• Fresh mint - Fresh mint adds a fresh, aromatic taste.
• Olive oil - Choose any mild extra virgin olive oil you have. Olive oil adds a beautiful burst of color and acts like a dressing.
• Seasoning - Sea salt and pepper bring all the flavors together.
How to Make a Hummus Platter
1. Cut the cucumber at a diagonal to make oblong slices and arrange them on the outer edge of your platter.
2. Dollop hummus on top of the cucumber slices, and use the back of a spoon to make a petal shape.
3. Wet a small spoon to smooth the petals (be sure to wet it again between each one).
4. Continue with the second row of hummus, and once again use the back of the spoon to shape the hummus into petals, but this time make sure to spread the dip towards the middle.
5. Use a wet spoon again to tidy any rough patches.
6. Spoon olive oil into the centre of the petals.
7. Top the middle of the platter with chopped mint, red onion, olives, and pomegranate arils.
8. Sprinkle with sea salt and pepper.
9. Enjoy!
Tips for Success
• Choose a large platter (mine was 22 cm / 8.5 in) to ensure you have space for each section. If your platter is extra large, add another row of hummus or keep the center clear and add your toppings.
• The flower shape may look tricky, but do what I did and practice one or two dollops on another plate first. You'll get the hang of it in no time.
• Be sure to use a wet spoon to make the hummus look smooth. Skip this step for a more rustic look.
Possible Variations
• Add cheese - Everything is better with cheese! Crumbled feta or goat cheese would be a tasty addition.
• Use a different hummus - Replace the plain hummus with chili or red pepper hummus for a hint of spice. You can also sprinkle with chili flakes or finely chopped fresh chilies.
• Adjust the toppings - Use diced cherry tomatoes, cucumber, chickpeas, peppers, pine nuts, dried cranberries, sundried tomatoes, croutons, balsamic glaze, or anything you like!
FAQ
Can I make this platter ahead of time?
You can make the hummus platter a few hours before, and keep it covered in the fridge. Store the chopped mint, red onion, and olives separately and add to the final dish, along with the olive oil and pomegranate arils, right before serving.
What do I do with leftovers?
Spoon leftovers onto sourdough toast and sprinkle with feta for a delicious lunch or easy dinner, or top it directly onto salads.
I don't like hummus, what can I use instead?
Any dip you like with a creamy and semi-thick consistency will work. You can try guacamole, whipped feta dip, white bean dip, or sour cream dips.
What else can I serve with the hummus platter?
Use any fresh veggies, crudités, chips, crackers, pita chips, and even halved falafel.
Other Beautiful Platters
Ingredients
Instructions
Serves 4.
1. Chop the mint leaves, olives, and red onion finely. Mix in a small bowl.
2. Wash and slice the cucumber diagonally to make oblong slices (I needed 11 slices, but this depends on the size of your platter).
3. Arrange the slices along the outer edge of your platter or chopping board.
4. Dollop a small tablespoon of hummus on the bottom half of the cucumber slices.
5. Use the back of the spoon to drag the hummus towards the center (it should look like a petal).
6. Continue all the way around.
7. Wet a small spoon and use it to smooth the petals. Be sure to wet it between each petal.
8. Now move on to the second row of hummus: dollop a small tablespoon between two of the previous petals. Spread it with the back of the spoon towards the center.
9. Continue all the way around (I had seven petals in the second row).
10. Wet the small spoon to tidy the second row of petals.
11. Spoon olive oil into the cavities of each petal.
12. Add the chopped mint, olive, and red onion to the center of the platter.
13. Season to your taste.
14. Sprinkle with pomegranate arils.
15. Serve.
Did you make and enjoy this recipe? Don't forget to tag @foodbites in your recreations on Instagram.
