Hummus and Veggie Platter

Creamy, velvety hummus meets crisp, colorful vegetables in this effortlessly elegant spread. Each bite delivers cool crunch followed by smooth, garlicky richness that’s both satisfying and refreshing. This is the super bowl party food that balances out the wings and nachos—a vibrant, healthy option that looks impressive but requires almost zero cooking skills. The tahini-spiked hummus clings perfectly to every vegetable, creating a harmonious blend of textures that keeps guests coming back between plays.

Why This Recipe Works

• 15-minute assembly – No cooking required, just chop and arrange
• Customizable to any dietary need – Naturally vegan, gluten-free, dairy-free
• Costs less than $15 – Feeds 10-12 people affordably
• Prep up to 24 hours ahead – Stress-free party planning
• Fresh, healthy balance – Guests appreciate lighter options alongside heavy apps

Key Ingredients & Swaps

Chickpeas: Canned chickpeas are convenient; just drain and rinse thoroughly. The skins can make hummus grainy, so peel them for ultra-smooth texture by rubbing between your hands. Swap: White beans (cannellini) for milder, creamier hummus.

Tahini: This sesame seed paste adds nutty depth and silky texture. Don’t skip it—tahini is what makes hummus authentic. Swap: Sunflower seed butter for nut-free version, though flavor will be different.

Lemon Juice: Fresh-squeezed lemon brightens the earthy chickpeas and cuts through richness. Bottled juice tastes flat by comparison. Swap: Lime juice for citrusy variation.

Garlic: Raw garlic gives hummus its signature punch. Start with one clove and adjust to taste. Swap: Roasted garlic for sweeter, mellower flavor.

Vegetables: Choose firm, crisp vegetables that hold up to dipping. Bell peppers provide sweet crunch, carrots add earthiness, cucumbers offer cool refreshment, cherry tomatoes burst with acidity, and celery delivers satisfying snap. Swap: Snap peas, radishes, jicama, broccoli florets, or cauliflower.

Step-by-Step Overview

Begin by making your hummus. Add drained chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Blend for one minute until the mixture looks crumbly and dry. Scrape down the sides with a spatula.

With the processor running, drizzle in ice-cold water one tablespoon at a time. The cold water is crucial—it helps achieve that cloud-like, whipped texture. Continue blending for 3-4 minutes, adding water until the hummus transforms from thick paste to silky, spreadable dip. It should look pale and airy, almost mousse-like.

Taste and adjust seasoning. Add more lemon for brightness, salt for depth, or garlic for punch. Drizzle in olive oil with the processor running for extra richness.

For the vegetables, wash and dry everything thoroughly. Moisture makes vegetables soggy and dilutes the hummus. Cut bell peppers into thick strips, slice cucumbers into spears or rounds, halve cherry tomatoes, and trim celery into sticks. Keep carrot sticks substantial—thin ones snap too easily.

Spread hummus across a large platter or shallow bowl, creating swirls and valleys with the back of a spoon. These indentations catch olive oil and toppings beautifully. Drizzle with high-quality olive oil, then sprinkle with paprika, za’atar, or sesame seeds for visual appeal and flavor contrast.

Arrange vegetables around the hummus in color-blocked sections. Think rainbow organization: red peppers together, orange carrots clustered, green cucumbers grouped. This creates visual impact that photographs beautifully for your super bowl party food spread.

Chef’s Tips

Tip #1: Peel your chickpeas for restaurant-quality smoothness. It takes 5 extra minutes but transforms texture completely. Pinch each chickpea and the skin slips right off.

Tip #2: Blend longer than you think necessary. Most home cooks under-blend. Run that food processor for a full 3-4 minutes after adding water. The hummus should be pale, fluffy, and completely smooth.

Tip #3: Keep vegetables ice-cold. After cutting, store them in ice water in the fridge. Pat dry before arranging. Cold vegetables stay crisp for hours on the table.

Tip #4: Make hummus thicker than you want. It loosens as it sits. If it’s perfect in the food processor, it’ll be runny on the platter. Aim for thick and spreadable initially.

Tip #5: Garnish just before serving. Olive oil, paprika, and fresh herbs should go on at the last minute. Added too early, they sink in and lose visual impact.

Variations

Roasted Red Pepper Hummus: Blend in half a cup of jarred roasted red peppers for smoky sweetness and coral color.

Spicy Harissa Hummus: Swirl in 2 tablespoons harissa paste or add cayenne pepper to the base for heat.

Beet Hummus: Add one roasted beet for stunning magenta color and earthy sweetness.

Everything Bagel Hummus: Top with everything bagel seasoning instead of paprika for trendy twist.

Greek-Style Platter: Add kalamata olives, feta cheese cubes, and marinated artichoke hearts around the vegetables.

Protein-Packed Version: Include hard-boiled eggs, grilled chicken skewers, or salami rolls for heartier option.

Storage & Reheating

Refrigerator: Store hummus in an airtight container with plastic wrap pressed directly against the surface to prevent drying. Keeps for 5-7 days. Cut vegetables store separately in sealed containers with damp paper towels for up to 3 days.

Freezer: Hummus freezes beautifully for up to 3 months. Thaw overnight in the fridge, then stir vigorously or re-blend briefly. Texture may be slightly grainy but flavor remains intact. Never freeze cut vegetables—they become mushy.

Make-Ahead Strategy: Prepare hummus up to 3 days ahead. Cut vegetables the morning of your party and store in ice water. Assemble the platter 1-2 hours before guests arrive, keeping it refrigerated until serving time.

FAQ

Why is my hummus grainy or gritty? Under-blending is the most common cause. Blend for at least 3 full minutes after adding water. Alternatively, chickpea skins create graininess—peeling them eliminates this completely. Using cold water instead of room temperature also helps.

Can I make hummus without tahini? Technically yes, but it won’t taste like traditional hummus. Tahini provides essential nutty flavor and creamy texture. If you must substitute, use Greek yogurt or extra olive oil, but expect different results.

What’s the best way to make vegetables stay crisp on the table? Keep them ice-cold until the last possible moment. Arrange on a chilled platter and replenish from the fridge as needed. For long parties, set out half the vegetables initially and refresh with cold backups every hour. This Hummus and Veggie Platter proves that super bowl party food doesn’t have to be heavy or complicated—sometimes the freshest, simplest option steals the show.