Loaded Lemon Humus Platter

Imagine a humus so epic it needs to be on a platter instead of a bowl. Yup, that's pretty much my appetizer dream. This is exactly what your Memorial Day weekend needs!


This humus came about early this spring. We were having some friends over for happy hour, and I love to make humus for entertaining; it's easy, can be made ahead, and allows everyone to build their own plates. But I didn't want to make just any old humus... I wanted to make Epic Humus.

This platter is the best of all humus worlds. It's an eye-catching centerpiece and would be a great addition to your next BBQ or deck party. It's infinitely customizable, both in terms of the humus itself and all the goodies around the outside, meaning you can make it to suit basically any dietary needs and preferences. And it's deceptively fast to put together, especially if you make the humus ahead of time.


The base of this massive platter is a very simple lemon humus; just chick peas, the most delicious tahini, lemon zest, lemon juice, garlic, a bit of olive oil, salt, and pepper. That simple base means you can go crazy with garnishes and accompaniments, building up a platter that is quite intricate as a whole.

As shown here, I stayed within a Mediterranean theme, sort of a combination of a Greek salad and a mezze platter. The humus itself is swirled with pesto and topped with crispy chick peas, pine nuts, sumac, and fresh mint. That beautiful, creamy center is then perfectly complemented by cucumbers, tomatoes, grilled pita, and grilled artichoke hearts for dipping.


Speaking of tahini, this humus is evidence of my continued tahini obsession. I've recently fallen in love with Seeds of Collaboration tahini, as shown by these Funfetti Chick Pea Tahini Blondies, this Carrot Noodle Pad Thai, my favorite Somewhere Over The Rainbow Pasta Salad, and most recently this Blueberry Lemon Tahini Oat Flour Bundt Cake. I can't be stopped! Their tahini is truly incredible, I recommend it so highly.

My favorite part about this platter? Putting it all together! There's no right or wrong way to do it, and the more intricate it is, the more fun everyone will have interacting with it. In that way, it's sort of an adventure to discover the various flavors and ingredients. This humus is an excellent excuse to go totally over the top with all the garnishes and accompaniments you can think of.


As written, the recipe below will feed about half a dozen people a pretty robust dinner. Of course that depends on how many accompaniments you serve, and how many bags of pita chips you go through! But I'd assume six people for a nibbling dinner, or 12-15 people for light appetizers. Scale up or down as needed, there's always a bigger platter!

I hope this platter brings some fun to your next get-together. It's basically a humus party!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Looking for another spring or summer appropriate dish that can easily feed a crowd? I love this Roasted Corn, Strawberry, and Avocado Potluck Salad, and it would go great with the lemony flavor of this humus.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 2-4 cloves of garlic
  • Three 15-oz can of chick peas, divided. Drained and rinsed.
  • Olive oil for cooking
  • 0.25 c tahini. I love Seeds of Collaboration! Get yourself some, I promise it will change your perspective on tahini forever.
  • Zest and juice of a lemon
  • Generous drizzle of bold, flavorful olive oil
  • 1 tsp sea salt
  • Generous grind of black pepper
Humus Garnishes
  • Pesto
  • Crispy chick peas
  • Grilled lemon slices
  • Roasted pine nuts
  • Fresh mint
  • Sprinkle of paprika or sumac
  • Freshly ground black pepper
Accompaniments
  • Baby cucumbers
  • Assorted colorful tomatoes
  • Artichoke hearts. I like to buy jarred ones for ease. Either water-packed or marinated in oil is fine. Trader Joe's has recently started selling grilled, marinated ones which are super flavorful and easy.
  • Pita wedges and/or pita chips. If you grill your own pita wedges, make sure to salt them!

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Peel a few cloves of garlic, dice them coarsely, and cook them for a few minutes in a skillet with oil. Don't brown them, but cook them until the garlic is softened and mellowed.
  2. Drain and rinse the chick peas. Set aside about half a can worth, which you'll crisp up and use to garnish the humus.
  3. Put the chick peas you're going to crisp up on a sheet tray with some oil and broil them for 10-15 minutes. Keep a close eye on them and toss them around frequently. They'll eventually turn golden brown and will crisp up. Set them aside for using later.
  4. In a food processor, combine all the humus ingredients (cooked garlic along with its cooking oil, ~2.5 cans of chick peas, tahini, lemon zest and juice, additional drizzle of olive oil, salt and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth humus, add a little splash of water or olive oil (the latter with yield a richer humus). Repeat as needed.
  5. Place your humus in the center of a large platter, flatten it out a bit, and give it a nice swirl on top. Then garnish the humus as you see fit! As shown above, I drizzled pesto into the swirl, surrounded the swirl with crispy chick peas, added some grilled lemon slices, and sprinkled the surface of the humus with pine nuts, fresh mint, sumac, and freshly ground pepper.
  6. Put the platter into the fridge while you prep your accompaniments; this will help the humus stay fresher and keep its shape. This is a good time to cut up your veggies, grill some pita wedges, grill artichoke hearts, etc.
  7. Finish off the platter by surrounding your humus with all of the accompaniments. As shown above, I used a bunch of baby cucumber slices, an assortment of different tomatoes, grilled artichoke hearts, and grilled pita wedges, but use whatever you like. Don't be afraid to pile it up and let things overlap a bit.
  8. Sprinkle the whole thing with some more fresh mint and serve. You'll probably want to include a serving spoon; this is more of a spoon sort of thing than a dipping sort of thing.

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