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Hummus platter

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Course: Appetizer
Cuisine: Low
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people


Pita chips

  • 500 g pita chips cut in triangles
  • 150 ml olive oil
  • 1 tsp salt
  • 1/8 tsp garlic powder

Olive tapenade

  • 10 purple olives chopped in tiny cubes
  • 10 green olives chopped in tiny cubes
  • 6-8 basil leaves cut in strips
  • 1 tbsp olive oil

Roasted cherry tomatoes

  • 15 cherry tomatoes
  • to taste salt
  • drizzle olive oil


  • 350 g chickpeas cooked and peeled
  • 2 tbsp lime juice
  • 100 ml olive oil plus more if needed to loosen texture
  • 4 tbsp tahini
  • 1 garlic clove, finely grated or chopped
  • to taste salt and pepper

Also to decorate

  • Almond slices


Pita chips

  • Mix everything evenly in a bowl and pop it in a preheated oven at 180C for 10-20min or until golden.
  • Let cool.

Cherry tomatoes

  • Add olive oil and salt to the cherry tomatoes and put in the oven at 180 until it starts to get golden and breaks down.
  • Let cool.

Olive tapenade

  • MIx everything in a bowl.


  • Put everything in the food processor and process until it's nice and smooth. Remember to scrape down the sides of the container so you don't have any un-processed bits.
  • Serve on a large plato or board spreading out the hummus and putting the other ingredients nicely on top.
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