Hummus Party Platter

1  Rating
  • 30 min prep
  • 30 min total
  • Makes 16 servings.

Hummus Party Platter Recipe


  •  Plain hummus, roasted red pepper hummus and beet hummus
  •  Assorted fresh vegetables, such as radishes, grape tomatoes, baby carrots, celery sticks, sliced cucumbers and sliced cooked beets
  •  Assorted prepared Mediterranean salads, such as tabbouleh, couscous and lentil salad
  •  Prepared tzatziki
  •  Assorted olives
  •  Marinated cubed feta cheese
  •  WHEAT THINS Original Snacks, TRISCUIT Crackers and GOOD THINS Simply Salt Rice Snacks


  • Arrange  bowls of hummus, salads, tzatziki, olives and marinated feta cheese on large platter or board. Fill in between bowls with cut-up fresh vegetables. Add crackers and snacks, placing in several spots on board and in bowls or baskets.
  • This  hummus platter can be tailored to any number of servings, depending on the size of your gathering. Use a guideline of 2 Tbsp. hummus, 1/4 cup salad, 1 Tbsp. tzatziki, a few small olives and 1 oz. EACH cheese and crackers per serving. For a well balanced board, fill in empty spaces with fresh vegetables. For the 16 servings shown here, figure on purchasing 2 cups hummus, 4 cups salads, 1 cup tzatziki, and 8 oz. olives. Have plenty of WHEAT THINS Original Snacks, TRISCUIT Crackers and GOOD THINS Simply Salt Rice Snacks for dipping, along with the veggies.

Recipe Tips

Special ExtraTop beet hummus with a few beet slices and some crumbled feta cheese. Sprinkle a few roasted chickpeas (garbanzo beans), some fresh thyme and a drizzle of extra virgin olive oil on the plain hummus. To roast chick peas, heat oven to 375°F. Rinse 1 can (15 oz.) chickpeas; drain, then pat dry with paper towels. Remove and discard any loose skins. Toss with 3 Tbsp. olive oil; spread onto foil-covered rimmed baking sheet. Bake 45 to 55 min. or until chickpeas are crunchy, stirring occasionally. Add 1/4 tsp. salt and 2 tsp. of your favorite combination of dry seasonings, such as garlic powder, ground cumin and/or ground red pepper (cayenne); stir to evenly coat chickpeas with seasoning mixture. Spread into even layer on baking sheet; cool completely.

To Make Your Own Marinated Feta CheeseCut 8 oz. feta cheese into 1/2-inch cubes; pat dry with paper towels. Grate peel from 1 lemon; place in 2-cup covered container or jar with lid. Add 2 Tbsp. chopped fresh parsley, 1 Tbsp. finely chopped red peppers, 2 sprigs rosemary, and 1 tsp. whole rainbow peppercorns; stir. Add feta cheese and enough extra-virgin olive oil to cover all ingredients completely; cover with lid. Refrigerate overnight or up to 1 week. Bring to room temperature before serving.

Special ExtraGarnish filled platter with small Bibb lettuce leaves, fresh herbs and lemon slices.


Nutrition Information

Makes 16 servings.

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