Otherwise known as: how to eat all the hummus.
If eating an entire hummus platter is wrong, I don’t want to be right. Making this at home is absolutely doable, and the result is anything but boring.
Creamy bean dips that are perfect for pita and crunchy chips? Yes, please.
We fell in love with a hummus platter at a favorite local spot. The restaurant serves big scoops of hummus with fluffy pita, pita-like crackers, a bright couscous salad, plump olives, roasted red peppers and bits of feta. It’s simple flavors—classic, familiar and insanely good—and we often end up ordering it as a meal.
That inspired me to recreate it at home. You don’t need to be intimidated: while making three dips takes a bit more time, you can streamline the process by starting with the chickpea hummus and finishing with the black bean hummus, scraping the processor between batches. You can even prepare components ahead of time—the dips hold well and the couscous salad can be made the day before and combined just before serving.
If three types feels like too much, make just one and pile the platter high with salads and garnishes—you’ll still have something irresistible.
Let’s start with my favorite: caramelized onion hummus. Slowly caramelize sweet onions until golden and sugary, then blend them into classic chickpea hummus with tahini and lemon. The rich, sweet onion flavor elevates the dip—seriously spoon-worthy.
Smoky black bean hummus surprised me. I wasn’t always sold on black bean dips, but this version—bright with lime, cumin and smoked paprika—is full of bold flavor. The color might not be picture-perfect, but the taste is fantastic.
The roasted red pepper and white bean hummus is a crowd-pleaser and Eddie’s favorite. Roasted peppers blended with creamy cannellini beans make a richer, silkier hummus than the chickpea version. It’s bright, slightly smoky, and wonderfully smooth.
What else belongs on the platter?
The quick tzatziki is bright and creamy—grated cucumber, lemon and yogurt come together in seconds and complement every dip. The cold couscous salad adds texture and freshness; I like piling a pita wedge with hummus, a spoonful of couscous and a drizzle of tzatziki for a perfect bite.
Finish the platter with marinated olives, cucumber slices, thin red onion, plenty of fresh herbs, lemon wedges and a drizzle of good olive oil. If you want to make pita from scratch, it’s easy and delicious, but store-bought pita or pita chips work fine too.
Ready to assemble? Here’s a concise recipe and guide for building your own hummus platter at home.
How to Make a Hummus Platter
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Ingredients
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 + 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 + more for drizzling
- Crumbled feta 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 + 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, marinated olives, cucumber slices, red onion, lemon wedges, fresh herbs
Instructions
Caramelized Onion Hummus
- Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt. Cook low and slow, stirring occasionally, until the onions are deeply golden and caramelized, about 30 to 40 minutes. Let cool slightly before using.
- Reserve a few chickpeas for topping. In a food processor combine the chickpeas, tahini, lemon juice, garlic, salt and pepper. Puree until the mixture begins to come together, scraping the sides as needed. Drizzle in ice water and blend until smooth, adding more water a tablespoon at a time if needed. Drizzle in olive oil, taste and adjust seasoning. Scoop into a bowl, top with reserved chickpeas, a drizzle of olive oil and fresh herbs.
Roasted Red Pepper & White Bean Hummus
- Combine the cannellini beans, tahini, roasted peppers, garlic, lemon, salt and pepper in the food processor. Puree until the mixture starts to come together, scraping the sides. Drizzle in ice water and blend until smooth, adding more if necessary. Stir in olive oil, adjust seasoning, then transfer to a bowl. Top with crumbled feta, red pepper flakes if desired, a drizzle of olive oil and fresh herbs.
Smoky Black Bean Hummus
- Place the black beans, tahini, cumin, smoked paprika, garlic, lime juice, salt and pepper in the food processor. Puree until the beans break down and the mixture comes together, scraping the sides. Drizzle in ice water and blend until smooth, adding more water a tablespoon at a time if needed. Stir in olive oil, taste and adjust seasoning. Serve topped with cilantro and a drizzle of olive oil.
Cold Couscous Salad
- Mix the cooled couscous with chopped roasted red pepper, cucumber, salt, pepper, crumbled feta, olive oil and lemon juice. Taste and adjust seasoning.
Quick Tzatziki
- Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, dill, salt and pepper in a bowl. Mix until combined and adjust lemon or salt to taste.
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This is all I want for lunch today. Really.