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Spring Hummus Platter

Course Appetizer
Keyword homemade hummus, spring platter, traditional hummus
Prep Time 15 minutes


Extra Creamy Hummus

  • 1 15 oz can chickpeas skins removed*, drained but liquid from can preserved
  • 1 15 oz can white bean drained
  • 1/2 cup tahini
  • 1/4 cup + 1 tablespoon olive oil
  • 1/4 cup + 1 tablespoon aquafaba liquid from chickpeas
  • Juice of one lemon about 3-4 tablespoons
  • 3-4 garlic cloves peeled
  • 3/4-1 teaspoon salt
  • 3/4 teaspoon cumin
  • Extra olive oil and lemon juice for topping
  • 1 teaspoon Zataar for topping
  • 1 tablespoon chopped parsley for topping

Spring Veggie Platter

  • 1 piece of naan toassted torn into pieces*
  • 3 rainbow carrots cut into sticks
  • 1 cup sugar snap peas
  • 4-5 radishes sliced


  1. In a food processor, add the chickpeas, white beans, tahini, 1/4 cup olive oil and 1/4 cup aquafaba, lemon juice, garlic cloves, 3/4 teaspoon salt, and cumin and blend until smooth and creamy.
  2. If hummus is too thick, add extra tablespoon of olive oil and aquafaba to thin out slightly.

  3. Taste and adjust seasoning if necessary (may need to add the extra 1/4 teaspoon salt).
  4. Transfer the hummus to a bowl and top with olive oil, lemon juice, and parsley. The batch makes enough for 2 serving bowls so can save the second half for later if desired.

  5. Place bowl on platter. Serve with naan and vegetables.

  6. Enjoy!

Recipe Notes

I recommend removing the skins from the chickpeas so the blend better. This is optional. You can skip this step (but hummus will not be quite as smooth and creamy).

For the naan, I drizzled it with olive oil and garlic salt and toasted it in a 350 degree oven for 4-5 minutes so it's slightly toasted but still pillowy.