Greek Style Loaded Hummus (Print-Friendly Version)
Smooth hummus topped with classic Greek salad fixings and fresh herbs for a vibrant summer appetizer.
# What You Need:
→ Base
01 -
2 cups (480 ml) plain hummus, store-bought or homemade
→ Vegetable Topping
02 -
1½ cups (225 g) cherry tomatoes, halved or quartered if large
03 -
½ cup (70 g) mini cucumbers, thinly sliced (approximately 4 mini cucumbers)
04 -
¼ cup (25 g) red onion or shallot, peeled and thinly sliced
05 -
2–3 pepperoncini peppers, thinly sliced
06 -
¼ cup (40 g) kalamata olives, pitted and chopped
07 -
1 clove garlic, peeled and finely minced
→ Herbs and Seasoning
08 -
½ teaspoon dried oregano
09 -
1–2 tablespoons (4–8 g) mixed fresh herbs, such as parsley, mint, or chives, finely chopped plus more for garnish
10 -
Salt and black pepper, to taste
→ Garnish and Finishing
11 -
¼ cup (60 ml) extra virgin olive oil
12 -
¼ cup (40 g) feta cheese, crumbled (omit or use plant-based for vegan version)
13 -
Sumac or paprika, for sprinkling
14 -
Toasted pine nuts, for topping (optional)
15 -
Lemon wedges, for serving
# How to Make It:
01 -
In a mixing bowl, combine cherry tomatoes, cucumbers, red onion, pepperoncini peppers, olives, and minced garlic. Add dried oregano and finely chopped fresh herbs. Drizzle with olive oil and toss gently to coat. Season generously with salt and black pepper.
02 -
Spread the hummus evenly onto a large serving platter, creating a slight dip in the center for toppings.
03 -
Spoon the prepared vegetable mixture evenly over the hummus. Crumble the feta cheese over the top. Sprinkle with sumac or paprika and scatter additional herbs and toasted pine nuts if using. Serve immediately with lemon wedges and accompaniments such as pita chips or fresh vegetables.
# Important Notes:
01 -
For best flavor, use high-quality extra virgin olive oil and ripe seasonal vegetables. To make in advance, prepare components separately and assemble just before serving to maintain texture.