Greek-Style Loaded Hummus
A vibrant and delectable Mediterranean-inspired appetizer made with creamy hummus topped with fresh vegetables and herbs.
Servings: 6 servings
Calories: 150kcal
Ingredients
For the Hummus Base
- 2 cups hummus (homemade or store-bought)
For the Veggie Topping
- 1.5 cups cherry tomatoes, halved or quartered
- 0.5 cup sliced cucumber (approximately 4 mini cucumbers)
- 0.25 cup kalamata olives, pitted and chopped (optional) Can be omitted if preferred.
- 1 small red onion or shallot, diced (about 1/4 cup)
- 2-3 pieces pepperoncini peppers, thinly sliced
- 1 clove garlic, minced
- 0.5 teaspoon dried oregano
- to taste Salt & black pepper
- 0.25 cup extra virgin olive oil
- 1-2 tablespoons finely chopped fresh herbs (parsley, mint, and chives), plus more for garnish
- to taste Sumac or paprika For a pop of color.
- Toasted pine nuts (optional, for crunch)
- as needed Lemon slices or wedges, for serving
Instructions
Preparation
- In a medium-sized bowl, combine the cherry tomatoes, sliced cucumbers, chopped olives, diced red onion, minced garlic, and pepperoncini slices.
- Drizzle with olive oil, sprinkle with oregano, and season with salt and black pepper to taste.
- Toss in the finely chopped fresh herbs and mix well until everything is evenly combined.
Assembly
- Take a serving platter or a shallow bowl and spread the hummus evenly on the bottom.
- Spoon the prepared veggie mixture over the hummus, ensuring you spread it evenly to cover the entire surface.
- Sprinkle extra chopped herbs, sumac or paprika, and toasted pine nuts (if using) on top for added flavor and crunch.
- Serve the dish alongside warm pita bread, crackers, or fresh veggies for dipping, with lemon wedges on the side.
Notes
Customize the vegetable toppings and feel free to add some heat with hot sauce or diced jalapeños. A squeeze of fresh lemon juice can brighten the flavors.