Name: How to Make a Hummus Platter Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 sweet onion; 1 tablespoon unsalted butter; 1 25-ounce can chickpeas, drained and rinsed; 1 cup tahini paste; 2 garlic cloves, minced; 1/2 lemon, juiced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 to 5 tablespoons ice water; 3 tablespoons olive oil, plus more for drizzling; fresh herbs for topping; 2 15-ounce cans cannellini beans, drained and rinsed; 1/2 cup tahini paste; 2/3 cup chopped roasted red peppers; 2 garlic cloves, minced; 1/2 lemon, juiced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 to 5 tablespoons ice water; 3 tablespoons olive oil, plus more for drizzling; crumbled feta for topping; fresh herbs for topping; 2 15-ounce cans black beans, drained and rinsed; 1/4 cup tahini paste; 2 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 lime, juiced

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Introduction

This delightful hummus platter offers a variety of creamy, flavorful dips paired with a refreshing couscous salad and cooling tzatziki. Perfect for sharing, it combines sweet caramelized onions, smoky black beans, and roasted red peppers to create a vibrant and satisfying spread.

A round black plate holds four white bowls, each filled with different dips: a smooth chocolate brown dip topped with herbs on the left, a creamy white dip with chopped cucumber, green herbs, and a lemon wedge in the middle, a light beige hummus garnished with whole chickpeas and olive oil on the right, and an orange-red dip with crumbled white cheese and herbs at the bottom. Around the bowls, there are triangular pieces of pita bread on the left and a fresh salad of diced cucumbers, red onions, green olives, and yellow lemon wedges on the right. At the top of the plate, a colorful couscous salad with diced cucumbers, reds, and feta cheese is visible. The plate is on a white marbled surface with small green leaves and lemon halves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sweet onion
1 tablespoon unsalted butter
1 (25-ounce) can chickpeas, drained and rinsed
1 cup tahini paste (for caramelized onion hummus)
2 garlic cloves, minced (for caramelized onion hummus)
1/2 lemon, juiced (for caramelized onion hummus)
1/2 teaspoon salt (for caramelized onion hummus)
1/2 teaspoon pepper (for caramelized onion hummus)
4 to 5 tablespoons ice water (for caramelized onion hummus)
3 tablespoons olive oil + more for drizzling (for caramelized onion hummus)
Fresh herbs for topping (for caramelized onion hummus)
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup tahini paste (for roasted red pepper white beans hummus)
2/3 cup chopped roasted red peppers
2 garlic cloves, minced (for roasted red pepper white beans hummus)
1/2 lemon, juiced (for roasted red pepper white beans hummus)
1/2 teaspoon salt (for roasted red pepper white beans hummus)
1/2 teaspoon pepper (for roasted red pepper white beans hummus)
4 to 5 tablespoons ice water (for roasted red pepper white beans hummus)
3 tablespoons olive oil + more for drizzling (for roasted red pepper white beans hummus)
Crumbled feta for topping (for roasted red pepper white beans hummus)
2 (15-ounce) cans black beans, drained and rinsed
1/4 cup tahini paste (for smoky black bean hummus)
2 garlic cloves, minced (for smoky black bean hummus)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (for smoky black bean hummus)
1/2 teaspoon pepper (for smoky black bean hummus)
1 lime, juiced
3 tablespoons ice water (for smoky black bean hummus)
2 tablespoons olive oil + more for drizzling (for smoky black bean hummus)
Cilantro for topping (for smoky black bean hummus)
1 cup cooked couscous, cooled
1/2 cup chopped roasted red pepper (for couscous salad)
1/2 cup chopped cucumber
1/4 teaspoon salt (for couscous salad)
1/4 teaspoon pepper (for couscous salad)
1/4 cup crumbled feta (for couscous salad)
2 tablespoons olive oil (for couscous salad)
1/2 lemon, juiced (for couscous salad)
2/3 cup plain Greek yogurt
1/2 seedless cucumber, grated
1 garlic clove, minced (for tzatziki)
1/2 lemon, juiced (for tzatziki)
1 tablespoon olive oil (for tzatziki)
1 tablespoon chopped fresh dill
1/4 teaspoon salt (for tzatziki)
1/4 teaspoon freshly ground black pepper (for tzatziki)
For serving: pita bread, pita chips, marinated olives, cucumber slices, red onion, lemon wedges, fresh herbs

Instructions

Step 1: Prepare the caramelized onion hummus. Heat a large pot over low heat and melt the butter. Add the sliced sweet onion, a pinch of salt, and thyme if desired. Cook slowly, stirring occasionally, for 30 to 40 minutes until the onions are golden and caramelized. Allow to cool slightly before blending.
Step 2: In a food processor, combine chickpeas (reserve a few for topping), 1 cup tahini, lemon juice, minced garlic, salt, and pepper. Blend until the mixture starts to come together but is not completely smooth. Scrape the sides as needed.
Step 3: Drizzle in 4 to 5 tablespoons of ice water gradually while blending until the hummus becomes smooth. Add the caramelized onions and pulse to combine.
Step 4: Drizzle in 3 tablespoons of olive oil and blend briefly. Adjust seasoning if needed. Transfer to a bowl, top with reserved chickpeas, fresh herbs, and a drizzle of olive oil. Set aside.
Step 5: For the roasted red pepper white beans hummus, place the cannellini beans, 1/2 cup tahini, chopped roasted red peppers, garlic, lemon juice, salt, and pepper into the food processor. Blend until combined but still slightly textured.
Step 6: Gradually add ice water while blending until smooth. Drizzle in 3 tablespoons olive oil and blend briefly. Taste and adjust seasoning.
Step 7: Transfer to a bowl, top with crumbled feta, red pepper flakes if desired, fresh herbs, and a drizzle of olive oil.
Step 8: For the smoky black bean hummus, combine black beans, 1/4 cup tahini, minced garlic, cumin, smoked paprika, lime juice, salt, and pepper in the food processor. Blend until the mixture just comes together.
Step 9: Slowly add ice water while blending until smooth. Drizzle in 2 tablespoons olive oil and blend briefly. Adjust seasoning to taste.
Step 10: Spoon the hummus into a bowl, top with fresh cilantro and a drizzle of olive oil.
Step 11: To make the cold couscous salad, combine cooked couscous, chopped roasted red peppers, chopped cucumber, salt, pepper, crumbled feta, olive oil, and lemon juice in a bowl. Stir until evenly mixed.
Step 12: For the quick tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped fresh dill, salt, and pepper in a bowl. Adjust seasoning as needed.
Step 13: Serve the trio of hummus dips alongside the couscous salad and tzatziki with pita bread, pita chips, olives, cucumber slices, red onion, lemon wedges, and fresh herbs for a colorful and tasty platter.

Tips & Variations

Caramelize onions gently over low heat to avoid burning and achieve deep sweetness.
Add ice water gradually when blending hummus to control the texture and avoid it becoming too thin.
Use fresh lemon juice for a bright, tangy flavor but adjust to taste if you prefer less acidity.
Swap cannellini beans for great northern beans or white kidney beans if unavailable.
Add a pinch of smoked paprika or cayenne to any hummus for subtle smoky or spicy notes.
Prepare the onion and bean hummus ahead of time and store covered in the fridge for up to 3 days to develop flavors.

Storage

Store the hummus dips, couscous salad, and tzatziki separately in airtight containers in the refrigerator for up to 3 days. Before serving, stir the dips and add a fresh drizzle of olive oil to refresh. Reheat the couscous salad only to room temperature; tzatziki should be served cold. The platter is best enjoyed fresh but holds well chilled for easy entertaining.

How to Serve

A round black plate holds four white bowls filled with different dips placed near the edges: a dark brown creamy dip topped with a small green herb at top left, a pale beige hummus dip with whole chickpeas and oil in the top right, a smooth orange-red spread garnished with white cheese cubes and herbs at bottom center, and a white creamy yogurt dip with cucumber bits and a lemon wedge in the middle. Between the bowls, there is a colorful mix of diced cucumber, red pepper, pearl couscous, and some herbs, along with green olives and sliced cucumbers. Pita bread wedges are arranged fanning out on the bottom left. Lemon wedges are placed between the bowls and olives. The plate is sitting on a white marbled surface with scattered herbs and lemon pieces around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the beans thoroughly until tender before rinsing and using in the recipes. This will improve texture and flavor.

How can I make the hummus smoother?

Adding ice water gradually while blending helps achieve a creamy texture. Also, peel chickpeas for an ultra-smooth result, although this step is optional.