Loaded Lemon Hummus Platter

Imagine a hummus 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 hummus came about early this spring. We were having some friends over for happy hour, and I love to make hummus 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 hummus... I wanted to make Epic Hummus.

This platter is the best of all hummus 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 hummus 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 hummus ahead of time.


The base of this massive platter is a very simple lemon hummus; 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 hummus 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 hummus 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.

And thankfully, today is your lucky day since you can get 20% off your tahini order! Just use the code ROGUE at check-out (get a couple jars, you'll fly through them).

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 hummus 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 hummus 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 hummus.

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. Use the code ROGUE at check-out to save 20%.
  • Zest and juice of a lemon
  • Generous drizzle of bold, flavorful olive oil
  • 1 tsp sea salt
  • Generous grind of black pepper
Hummus 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 hummus.
  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 hummus 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 hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed.
  5. Place your hummus in the center of a large platter, flatten it out a bit, and give it a nice swirl on top. Then garnish the hummus 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 hummus 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 hummus 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 hummus 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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