Greek-Style Loaded Hummus
A vibrant and flavorful fusion of creamy hummus topped with fresh vegetables, olives, and herbs, perfect for any gathering.
Servings: 6 servings
Calories: 200kcal
Ingredients
Hummus Base
- 2 cups hummus (homemade or store-bought) Creamy and rich
Toppings
- 1 1/2 cups cherry tomatoes, halved or quartered For a juicy burst
- 1/2 cup sliced cucumber About 4 mini cucumbers for refreshing crunch
- 1/4 cup kalamata olives, pitted and chopped Optional for a salty kick
- 1 small red onion or shallot, diced About 1/4 cup for sweetness
- 2-3 pieces pepperoncini peppers, thinly sliced For a touch of heat
- 1 clove garlic, minced For depth of flavor
- 1/2 teaspoon dried oregano Bringing herbal notes
- 1/4 cup extra virgin olive oil, drizzled For richness
- 1-2 tablespoons finely chopped fresh herbs A mix of parsley, mint, and chives, with more for garnish
Instructions
Preparation
- In a mixing bowl, combine cherry tomatoes and cucumber slices. Add olives, diced red onion, minced garlic, and sliced pepperoncini peppers. Drizzle with olive oil, sprinkle with oregano, and season with salt and black pepper.
- Toss in finely chopped fresh herbs and mix until combined.
Assembly
- Spread the creamy hummus generously across the bottom of a shallow serving platter or bowl.
- Create a small well or swirl in the hummus to hold the toppings.
- Spoon the veggie mixture over the hummus evenly.
Garnish & Serve
- Sprinkle additional herbs on top, dust with sumac or paprika, and scatter toasted pine nuts if using.
- Serve with pita bread, crackers, or fresh-cut vegetables and lemon wedges.
Notes
For easy spreading, ensure the hummus is at room temperature. Choose high-quality store-bought hummus for best flavor.