This hummus and veggie platter delivers creamy, garlicky hummus paired with crisp, refreshing vegetables that provide the perfect crunch. Each dip offers smooth, tangy richness balanced with bright, fresh produce. It’s incredibly simple to assemble, requires minimal cooking, and offers a lighter option that still satisfies hungry crowds. If you need quick super bowl party food that looks impressive without the effort, this is your solution.
Why This Recipe Works
- Ready in 15 minutes with zero cooking required
- Customizable to whatever vegetables you have on hand
- Homemade hummus tastes infinitely better than store-bought
- Naturally gluten-free and vegan for dietary-conscious guests
- Make-ahead friendly so you can prep the night before
Key Ingredients & Smart Swaps
Chickpeas: Canned chickpeas create silky-smooth hummus. Use the liquid (aquafaba) for creamier texture. Dried chickpeas work but require overnight soaking and 1-2 hours cooking.
Tahini: Ground sesame paste adds nutty depth and signature hummus flavor. Sunflower seed butter works for nut-free versions but changes the taste profile.
Lemon Juice: Fresh lemon juice brightens the hummus and cuts through richness. Bottled juice lacks the same vibrant acidity.
Garlic: Raw garlic provides sharp bite. Use 1-2 cloves depending on preference. Roasted garlic creates sweeter, mellower flavor.
Olive Oil: Extra virgin olive oil adds fruity richness and helps emulsify. Avocado oil works but lacks olive oil’s characteristic flavor.
Vegetables: Choose a variety of colors and textures. Carrots, bell peppers, cucumbers, cherry tomatoes, celery, and snap peas all work beautifully. Blanch broccoli and cauliflower for 2 minutes to soften while maintaining crunch.
Cumin: Ground cumin adds earthy warmth. Smoked paprika creates different but equally delicious depth.
Step-by-Step Overview
Make the Hummus: Drain chickpeas and reserve ¼ cup liquid. Add chickpeas, 3 tablespoons tahini, 3 tablespoons lemon juice, 2 cloves garlic, and ½ teaspoon cumin to a food processor. Blend for 1 minute until broken down. With the motor running, slowly drizzle in 3 tablespoons olive oil and reserved chickpea liquid. Process for 3-4 minutes until completely smooth and whipped. The longer you blend, the creamier it becomes. Scrape down sides as needed.
Prep the Vegetables: Wash and dry all produce thoroughly. Cut carrots and celery into 3-inch sticks. Slice bell peppers into strips. Cucumbers work best cut into thick rounds or spears. Leave cherry tomatoes and snap peas whole for easy grabbing. Arrange vegetables by color for visual impact.
Assemble the Platter: Place hummus in a wide, shallow bowl in the center of a large platter. Create a well in the center with the back of a spoon and drizzle with olive oil. Sprinkle with paprika, fresh parsley, or sesame seeds. Arrange vegetables in sections radiating outward from the hummus, grouping similar colors together for maximum visual appeal.
Chef’s Tips for Perfect Presentation
Remove Chickpea Skins for Ultra-Smooth Hummus: After draining, rub chickpeas between your hands or a towel. Skins slip off easily. This extra step creates restaurant-quality texture.
Add Ice Water for Fluffier Hummus: Instead of all chickpea liquid, use 2 tablespoons ice water during blending. This aerates the mixture and creates lighter texture.
Cut Vegetables Uniformly: Similar-sized pieces look professional and make dipping easier. Aim for 3-4 inch lengths that fit comfortably in hand.
Keep Vegetables Cold: Refrigerate cut vegetables until 30 minutes before serving. Cold, crisp veggies contrast beautifully with creamy hummus.
Prevent Browning: Toss cut vegetables in 1 tablespoon lemon juice mixed with cold water. Pat dry before arranging.
Variations to Try
Roasted Red Pepper Hummus: Blend in ½ cup roasted red peppers (drained) for sweet, smoky flavor and vibrant color.
Spicy Jalapeño Hummus: Add 1-2 jalapeños (seeded for less heat) and ½ teaspoon cayenne for kick.
Herb-Loaded Version: Blend in ½ cup fresh cilantro or parsley plus 2 tablespoons fresh dill for bright, herby notes.
Beetroot Hummus: Add 1 cup roasted, peeled beets for stunning magenta color and earthy sweetness.
Triple Hummus Platter: Make three small batches in different flavors—classic, roasted red pepper, and spinach artichoke—for variety.
Add Protein: Include rolled turkey slices, salami, or hard-boiled egg halves for guests wanting more substance.
Storage & Reheating
Refrigerator: Store hummus in an airtight container with plastic wrap pressed directly against the surface to prevent oxidation. Keeps for 5-7 days. Pour a thin layer of olive oil on top for extra freshness.
Freezer: Hummus freezes beautifully for up to 4 months. Freeze in portions, thaw in fridge overnight, and stir vigorously before serving. Texture may be slightly grainy—blend briefly to restore creaminess.
Cut Vegetables: Store in separate airtight containers lined with paper towels to absorb moisture. Use within 3-4 days for maximum crispness.
Make-Ahead Strategy: Prepare hummus 2 days before your party. Cut vegetables the morning of and store in ice water in the fridge. Drain and pat dry before assembling.
FAQ
Can I use store-bought hummus? Absolutely, though homemade tastes noticeably fresher and costs less. If using store-bought, upgrade it by stirring in fresh lemon juice, minced garlic, and a drizzle of quality olive oil.
Why is my hummus grainy? Insufficient blending time or chickpea skins left on. Blend for at least 3-4 minutes and consider peeling chickpeas. Adding ice water also helps create smoother texture.
What vegetables work best for dipping? Sturdy vegetables with natural crunch hold up best. Bell peppers, carrots, celery, and snap peas are ideal. Avoid delicate greens like lettuce. For variety, add pita chips, pretzels, or crackers to your super bowl party food spread.
These hummus and veggie platters deliver fresh flavor and satisfying crunch while giving guests a lighter option. Colorful, healthy, and gone in minutes.
Hummus and Veggie Platter
Equipment
- food processor
- cutting board
- chef’s knife
- serving platter
Ingredients
- 2 cups canned chickpeas, drained (reserve liquid)
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup reserved chickpea liquid or ice water
- 3 medium carrots, cut into sticks
- 2 large bell peppers, sliced
- 1 large cucumber, sliced
- 1 cup cherry tomatoes
- 1 cup celery sticks
- 1 cup snap peas
Instructions
- Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Blend for 1 minute until broken down.
- With the processor running, drizzle in olive oil and reserved chickpea liquid. Blend 3–4 minutes until smooth and creamy, scraping down sides as needed.
- Wash and dry all vegetables. Cut carrots and celery into sticks, slice peppers and cucumber, and leave tomatoes and snap peas whole.
- Spoon hummus into a shallow bowl and place in the center of a large platter. Drizzle with olive oil and garnish as desired. Arrange vegetables around the hummus.