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Loaded Lemon Hummus Platter

Imagine a hummus so epic it needs to be on a platter instead of a bowl. 

It's an eye-catching centerpiece and would be a great addition to your next BBQ or deck party. It's infinitely customizable in terms of 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.

Yup, that's pretty much my appetizer dream. 

Serves- 6-10 people 


Time - 1h

Paleo | Vegan | Kosher


  • 2-4 cloves of garlic
  • Three 15-oz can of chick peas, divided. Drained and rinsed.
  • Olive oil for cooking
  • 1 Cup SoCo Artisanal tahini
  • Zest and juice of a lemon
  • Generous drizzle of bold, flavorful olive oil
  • 1 tsp sea salt
  • Generous grind of black pepper

Hummus Garnishes

(These are all suggestions,feel free to mix it up)

  • Pesto
  • Crispy chickpeas
  • Grilled lemon slices
  • Roasted pine nuts
  • Fresh mint
  • Sprinkle of paprika or sumac
  • Freshly ground black pepper


  • Baby cucumbers
  • Assorted colorful tomatoes
  • Artichoke hearts (store bought) 
  • Pita wedges and/or pita chips. If you grill your own pita wedges, make sure to salt them!



  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 chickpeas. Set aside about half a can worth, which you'll crisp up and use to garnish the hummus.
  3. Put the chickpeas 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 chickpeas, 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 will 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 chickpeas, 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.

This recipe is from Lee of The Rogue Brussel Sprout blog. Lee is a recipe developer, food blogger, and food photographer who loves colorful, fresh, plant-filled dishes. You can see more of her work on her Instagram (@TheRogueBrusselSprout) and blog (

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