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.
Ingredients
Scale
- 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
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.).
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.