Dinner

Rainbow Hummus Plate with Colorful Vegetables and Za’atar Drizzle Recipe

ByNoah Steele January 27, 2026January 27, 2026

Introduction

This vibrant Rainbow Hummus Plate is a delightful mix of creamy hummus, colorful vegetables, and crunchy crackers. It’s perfect for sharing as a healthy snack or light lunch, offering a burst of fresh flavors and beautiful presentation.

The dish features a white plate filled with layers of creamy hummus and bright pink beet hummus, side by side, each layer topped with whole chickpeas and a drizzle of olive oil, scattered with dried herbs. On the right side, there is a colorful mix of fresh mini cucumbers, halved cherry tomatoes, and a carrot stick placed on top of the hummus layers. Around the edge of the plate, there are a few pieces of thin, crisp seed crackers, speckled with white sesame seeds and placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g jarred chickpeas, drained
1 small garlic clove, grated

1½ lemons (½ zested and juiced, 1 juiced)
3 tbsp tahini

2 tbsp olive oil
1 tsp za’atar

1 tsp honey
150g beetroot hummus
100g seeded crackers

8 rainbow carrots or regular small carrots
4 mini cucumbers
250g cherry tomatoes, halved

Instructions

Step 1: Place 300g of drained chickpeas and 60ml water into a food processor. Blitz until the mixture is almost smooth.
Step 2: Add the grated garlic, lemon zest and juice from half a lemon, and tahini to the food processor. Blitz for about 5 minutes, adding up to 30ml more water as needed, until the hummus is smooth and silky.
Step 3: In a small bowl, whisk together olive oil, the juice of the remaining lemon, za’atar, and honey. Season well with salt and pepper.

Step 4: Stir the remaining 100g of whole chickpeas into the dressing mixture and set aside.
Step 5: On serving plates, create swirls of the homemade hummus and beetroot hummus side by side for a colorful effect.
Step 6: Arrange the seeded crackers, rainbow carrots, mini cucumbers, and halved cherry tomatoes around the hummus swirls.

Step 7: Spoon the dressed chickpeas and dressing over the plate and serve immediately.

Tips & Variations

For extra creaminess, add a splash of olive oil while blending the hummus.
Use regular carrots if rainbow carrots aren’t available—they add the same great crunch.

Try swapping beetroot hummus for roasted red pepper hummus for a different flavor and color.
Add fresh herbs like parsley or mint for a bright, fresh twist.

Storage

Store any leftover hummus in an airtight container in the fridge for up to 3 days. Keep the vegetables and crackers separate to preserve their freshness and crunch. Reheat the hummus gently if preferred, but it’s best served chilled or at room temperature.

How to Serve

A white plate with two main hummus layers spread side by side; the left layer is light beige with a smooth, creamy texture swirled gently, topped with several whole chickpeas and a drizzle of olive oil sprinkled with herbs. The right layer is bright pink, also creamy and swirled similarly, with a few whole chickpeas and a drizzle of olive oil. On the upper right side of the plate, fresh vegetables including small green cucumbers, orange carrot sticks, and halved red cherry tomatoes are arranged closely together. Around the plate on a white marbled surface, triangular and rectangular sesame seed crackers are scattered. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, the recipe is already vegan-friendly. Just ensure your honey is replaced with maple syrup or agave to keep it fully plant-based.

What can I use if I don’t have za’atar?

If you don’t have za’atar, try substituting with a mix of dried thyme, sesame seeds, and sumac, or simply use cumin and paprika for a different but delicious flavor.