Greek Style Loaded Hummus (Flavor-Packed Appetizer!)

This Greek Style Loaded Hummus is a vibrant and flavorful appetizer that’s perfect for any gathering! It takes creamy hummus (store-bought or homemade) to the next level by topping it with a colorful medley of fresh vegetables, Kalamata olives, herbs, and a drizzle of olive oil. I love how this recipe is both easy to make and incredibly delicious. It’s a healthy, satisfying, and visually appealing dish that’s sure to impress your guests.

Why You’ll Love This Loaded Hummus

• Flavor-Packed: The combination of creamy hummus, fresh vegetables, tangy olives, and aromatic herbs creates a delicious and satisfying flavor profile.
• Easy to Make: This recipe requires minimal effort and just a few simple ingredients.
• Healthy and Nutritious: Hummus is a good source of protein and fiber, and the fresh vegetables add vitamins and minerals.
• Versatile: Serve it as an appetizer, a snack, or even a light meal.
• Beautiful Presentation: The colorful toppings make this hummus a feast for the eyes.

Ingredients for Greek Style Loaded Hummus

Here’s what you’ll need to make this flavorful appetizer. The full list with measurements is in the recipe card below.

Hummus

• Hummus (store-bought or homemade)

Toppings

• Kalamata olives, pitted and chopped (optional) (Olives)
• Cherry tomatoes, sliced (Vegetable)
• Sliced cucumbers (Vegetable)
• Red onion or shallot, peeled and thinly sliced (Vegetable)
• Pepperoncini peppers, thinly sliced (Vegetable)
• Garlic, peeled and minced (Aromatic)
• Oregano (Herb)
• Olive oil (Oil)
• Finely chopped herbs (parsley, mint, and/or chives)
• Sumac or Paprika (for sprinkling) (Spice)
• Toasted Pine nuts (for serving) (optional) (Nuts)
• Lemon slices/wedges (for serving) (Fruit)
• Salt
• Pepper

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Greek Style Loaded Hummus as is, but here are a few ideas for variations:

• Different Hummus: Use different flavors of hummus, such as roasted red pepper hummus, garlic hummus, or spicy hummus.
• Add Feta Cheese: Crumble some feta cheese over the top for added salty, tangy flavor.
• Add Roasted Vegetables: Top the hummus with roasted vegetables, such as eggplant, zucchini, or bell peppers.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the topping mixture.
• Different Herbs: Use different herbs, such as dill, basil, or oregano.

How to Make Greek Style Loaded Hummus

Let me show you how easy it is to make this Greek Style Loaded Hummus:

Toss Veggies and Seasonings

1. I toss the veggies (cherry tomatoes, cucumbers, red onion/shallot, pepperoncini peppers), olives, minced garlic with the oregano and olive oil.
2. I season well with salt and pepper.
3. I Toss in the fresh herbs.

Assemble and Serve

1. I spread the hummus onto a serving platter.
2. I top with the veggie mixture.
3. I garnish with extra herbs.
4. I sprinkle with pine nuts (if using) and sumac or paprika.
5. I serve with Lemon slices

Tips and Tricks for the BEST Loaded Hummus

Here are my secrets for making this hummus truly exceptional:

• Use Good Quality Hummus: Start with a good quality hummus, either store-bought or homemade.
• Fresh Vegetables: Use fresh, high-quality vegetables for the best flavor and texture.
• Toast the Pine Nuts: Toasting the pine nuts (if using) enhances their flavor and adds a nice crunch.
• Serve at Room Temperature: Let the hummus sit at room temperature for about 30 minutes before serving to allow the flavors to meld.

How to Serve

This Greek Style Loaded Hummus is perfect for:

• Appetizers: A delicious and impressive appetizer for parties and gatherings.
• Snacks: A healthy and satisfying snack.
• Light Meals: Enjoy it as a light lunch or dinner with pita bread and a salad.
• Mezze Platters: Include it as part of a Mediterranean-inspired mezze platter.

Make Ahead and Storage

You can prepare the topping mixture ahead of time and store it in the refrigerator. Spread the hummus and add the toppings just before serving. Leftover loaded hummus can be stored in the refrigerator for up to 2 days.

FAQs about Greek Style Loaded Hummus

• Can I make this without the olives?
  • Yes, you can omit the olives if you prefer.
• Can I use a different type of cheese?
  • Feta cheese is a great addition to this hummus.
• Can I make this vegan?
  • Make sure the hummus you are using is vegan

Enjoy this flavorful, healthy, and easy-to-make Greek Style Loaded Hummus! It’s a perfect appetizer or snack for any occasion.

Greek Style Loaded Hummus

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6-8 1x
• Category: Appetizer, Dip, Snack
• Cuisine: Mediterranean, Greek

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Description

This Greek Style Loaded Hummus is a vibrant and flavorful appetizer or light meal. Creamy hummus is topped with a colorful mix of fresh vegetables, Kalamata olives, herbs, and a drizzle of olive oil, creating a delicious and satisfying dish.

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Ingredients

Scale 1x2x3x

• 2 cups hummus (store-bought or homemade, see notes for homemade suggestion)
• 1/4 cup Kalamata olives, pitted and chopped (optional)
• 1 1/2 cups cherry tomatoes, halved or quartered (depending on size)
• 1/2 cup sliced cucumbers (about 4 mini cucumbers)
• 1 small red onion (or 1 shallot), peeled and thinly sliced (about 1/4 cup)
• 2–3 pepperoncini peppers, thinly sliced
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup extra virgin olive oil
• 1–2 tablespoons finely chopped fresh herbs (a mix of parsley, mint, and/or chives), plus more for garnish
• Sumac or paprika, for sprinkling (optional)
• Toasted pine nuts, for serving (optional)
• Lemon slices or wedges, for serving

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Instructions

• Prepare Vegetable Mixture: In a medium bowl, combine the halved/quartered cherry tomatoes, sliced cucumbers, thinly sliced red onion (or shallot), sliced pepperoncini peppers, and minced garlic.
• Season Vegetables: Add the dried oregano and olive oil to the bowl with the vegetables. Season generously with salt and freshly ground black pepper. Toss well to combine.
• Add Herbs: Add the finely chopped fresh herbs (parsley, mint, and/or chives) to the vegetable mixture. Toss gently to combine.
• Assemble Hummus Platter: Spread the hummus evenly onto a large serving platter or in a shallow bowl, creating a slight well in the center.
• Top with Vegetables: Spoon the prepared vegetable mixture over the hummus.
• Garnish: Garnish with extra fresh herbs, a sprinkle of sumac or paprika (if using), and toasted pine nuts (if using).
• Serve: Serve immediately with lemon slices or wedges on the side, and your choice of dippers (pita bread, pita chips, vegetables, etc.).

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Notes

• Hummus: You can use store-bought hummus or make your own. The recipe suggests a homemade hummus recipe for optimal creaminess. If you have a homemade hummus recipe on your blog, link to it here.
• Kalamata Olives: Kalamata olives add a salty, briny flavor, but they are optional. You can omit them or substitute with other types of olives.
• Vegetables: Feel free to adjust the amounts of vegetables to your preference.
• Herbs: Fresh herbs are recommended for the best flavor, but you can substitute dried herbs in a pinch (use about 1/3 the amount of dried herbs compared to fresh).
• Pine Nuts: Toasting the pine nuts enhances their flavor and adds a nice crunch. To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. You can also toast them in a dry skillet over medium heat, stirring frequently.
• Storage leftovers will be stored in the fridge for 3-4 days.