Creating this Greek Hummus Platter is straightforward and enjoyable. Here’s a detailed step-by-step guide to help you make it perfectly every time:

Part 1: Crafting the Perfect Creamy Hummus

1. Soak the Chickpeas: Rinse the dried chickpeas in a colander. Place them in a large bowl and cover with plenty of water (at least 8 cups) and 1 teaspoon of baking soda. Soak for at least 8 hours or preferably overnight. This soaking process softens the chickpeas and helps them cook more evenly, contributing to creamier hummus.
2. Cook the Chickpeas: Drain and rinse the soaked chickpeas thoroughly. Place them in a large pot and cover with fresh water (about 6-8 cups). Bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce heat to low, add another ½ teaspoon of baking soda to the pot, and simmer for 45-60 minutes, or until the chickpeas are very tender and easily mashed with a fork. The baking soda helps to further break down the skins and create a smoother texture.
3. Peel the Chickpeas (Optional but Recommended): Drain the cooked chickpeas, reserving about ½ cup of the cooking liquid. While the chickpeas are still warm (be careful not to burn yourself), gently pinch each chickpea between your fingers to remove the skin. This step is optional but highly recommended for the creamiest hummus. It can be a bit time-consuming, but the difference in texture is significant. If you are short on time, you can skip this step, but the hummus may be slightly less smooth.
4. Blend the Hummus: In a high-powered blender or food processor, combine the peeled (or unpeeled) chickpeas, tahini, lemon juice, garlic, and salt. Process until very smooth, scraping down the sides of the bowl as needed.
5. Add Ice Water for Creaminess: With the blender or food processor running, slowly drizzle in ice water, 1 tablespoon at a time, until you reach your desired creamy consistency. You may not need to use all the ice water, or you may need slightly more depending on the chickpeas and tahini.
6. Adjust Seasoning: Taste the hummus and adjust seasoning as needed. You may want to add more lemon juice for tanginess, salt for flavor, or garlic for a bolder taste.
7. Rest and Serve: Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with your desired garnishes, such as paprika, chopped parsley, or pine nuts. Let the hummus rest for at least 15-20 minutes before serving to allow the flavors to meld together. This also helps the hummus to thicken slightly.

Part 2: Assembling the Greek Platter

1. Prepare the Vegetables: Wash and dry the cucumber and cherry tomatoes.
   • Cucumber: Cut the cucumber into sticks, rounds, or half-moons, depending on your preference. You can peel the cucumber partially or fully if you prefer, but leaving some skin on adds color and nutrients.
   • Cherry Tomatoes: Leave cherry tomatoes whole or halve them for easier dipping.
2. Prepare the Olives: Drain the Kalamata olives (if using olives packed in brine or oil).
3. Arrange the Platter: Choose a large platter or serving board.
   • Hummus Centerpiece: Place the bowl of creamy hummus in the center of the platter.
   • Vegetable Arrangement: Arrange the cucumber sticks, cherry tomatoes, and Kalamata olives around the hummus bowl in an attractive and organized manner. You can create sections for each ingredient or arrange them in a more free-form style.
   • Pita Chips: Place the pita chips around the vegetables or in a separate basket or bowl alongside the platter.
4. Garnish and Serve: Drizzle the vegetables and hummus lightly with extra virgin olive oil. Garnish the platter with fresh herbs like oregano, mint, or parsley, if desired. Serve immediately and enjoy!