Try this hummus platter with all the veg, then check out our summer deli board, beetroot tartare and ricotta toasts and effortless entertaining recipes for more inspiration.

Cook's tips:

  • Use plain hummus as a base, then add your favourite flavours. Stir in finely chopped roasted red peppers, add whole chickpeas or even smoked salt to change up the flavours and textures.


  • 500g hummus
  • chilli crisp, for topping
  • olive oil, for topping
  • toasted pine nuts and lemon juice, for topping
  • pomegranate molasses, for topping
  • olive oil and chopped walnuts, for topping
  • small carrots, to serve
  • breakfast radishes, to serve
  • cucumber sticks, to serve
  • cherry tomatoes, to serve
  • watercress sprigs, to serve
  • fennel, to serve
  • pitta crisps, to serve
  • focaccia, to serve
  • crisps or savoury biscuits, to serve


  • STEP 1

    Spoon the hummus in three or four mounds onto a large platter, creating smoosh marks in the top of each with the back of a spoon.

  • STEP 2

    Fill each dip with a topping such as chilli crisp, olive oil, toasted pine nuts and lemon juice, pomegranate molasses, olive oil and chopped walnuts, or whatever flavours you like best, including bought dressings.

  • STEP 3

    Add peeled small carrots, breakfast radishes, cucumber sticks, cherry tomatoes, watercress sprigs, fennel or whatever other veg you like for dipping, and serve with some crunchy pitta crisps, focaccia, crisps or savoury biscuits.


Lulu GrimesManaging editor

Goes well with


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