Description
A vibrant and flavorful hummus platter featuring three distinct hummus varieties—caramelized onion chickpea, roasted red pepper white bean, and smoky black bean—accompanied by a refreshing cold couscous salad and a tangy quick tzatziki. This recipe offers a delightful mix of creamy spreads, fresh toppings, and perfect accompaniments like pita and fresh herbs, perfect for sharing or entertaining.
Ingredients
Scale
Caramelized Onion Hummus
- 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
Roasted Red Pepper White Bean Hummus
- 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
Smoky Black Bean Hummus
- 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
- 3 tablespoons ice water
- 2 tablespoons olive oil, plus more for drizzling
- cilantro for topping
Cold Couscous Salad
- 1 cup cooked couscous, cooled
- 1/2 cup chopped roasted red pepper
- 1/2 cup chopped cucumber
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup crumbled feta
- 2 tablespoons olive oil
- 1/2 lemon, juiced
Quick Tzatziki
- 2/3 cup plain Greek yogurt
- 1/2 seedless cucumber, grated
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Serving
- Pita bread, pita chips, or sliced pita
- Marinated olives
- Cucumber slices
- Red onion slices
- Lemon wedges
- Fresh herbs
Instructions
- Caramelize Onions: Heat a large pot over low heat and add butter. Once melted, add sweet onions, thyme, and salt, stirring well. Cook slowly, stirring occasionally, until the onions become golden and caramelized, which takes 30 to 40 minutes or longer. Let onions cool slightly before processing.
- Prepare Caramelized Onion Hummus: Reserve a few chickpeas for garnish. In a food processor, combine chickpeas, tahini, lemon juice, garlic, salt, and pepper. Puree until partially smooth. Scrape down sides, then drizzle in ice water and blend for 1-2 minutes until hummus becomes creamy and smooth. Drizzle in olive oil, adjust seasoning if needed. Transfer to a bowl, top with reserved chickpeas, olive oil, and fresh herbs.
- Prepare Roasted Red Pepper White Bean Hummus: In a food processor, combine cannellini beans, tahini, roasted red peppers, garlic, lemon juice, salt, and pepper. Puree until mixture begins to come together. Scrape sides, then add ice water gradually as you blend to a smooth consistency. Drizzle olive oil, adjust seasoning, and transfer to a serving bowl. Top with crumbled feta, optional red pepper flakes, more olive oil, and fresh herbs.
- Prepare Smoky Black Bean Hummus: Combine black beans, tahini, cumin, smoked paprika, garlic, lime juice, salt, and pepper in a food processor. Process until partially smooth. Scrape sides, then drizzle in ice water and blend until creamy. Add olive oil, adjust seasoning, and transfer to a bowl. Garnish with cilantro and a drizzle of olive oil.
- Make Cold Couscous Salad: In a bowl, mix cooled cooked couscous, roasted red pepper, chopped cucumber, salt, pepper, crumbled feta, olive oil, and lemon juice. Stir until well combined. Adjust seasoning to taste and chill if desired.
- Prepare Quick Tzatziki: Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped fresh dill, salt, and pepper in a bowl. Mix thoroughly until smooth and well blended. Adjust lemon or seasoning to taste.
- Serve the Platter: Arrange the three hummus varieties in separate bowls on a large platter. Add the couscous salad and tzatziki on the side, then surround with pita bread or chips, marinated olives, cucumber and red onion slices, lemon wedges, and fresh herbs for garnish. Enjoy as a delicious, shareable spread.
Notes
- Caramelizing onions is a slow process but crucial for deep flavor; patience is key.
- You can prepare the caramelized onions and couscous salad ahead of time to save time.
- Add ice water gradually to control hummus consistency for the smoothest texture.
- Adjust the seasoning—salt, pepper, citrus juice—to taste at the end for best flavor balance.
- Use fresh herbs like parsley, cilantro, or dill for garnish to add freshness and color.
- For a vegan option, omit feta and use vegan yogurt in tzatziki.
- Store leftover hummus in airtight containers in the refrigerator for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop and Blending
- Cuisine: Mediterranean
Keywords: hummus platter, caramelized onion hummus, black bean hummus, white bean hummus, mediterranean appetizer, healthy dips, vegetarian dips, couscous salad, tzatziki
