Greek Style Loaded Hummus
INGREDIENTS
- Base:
- 2 cups hummus store-bought or homemade
- Toppings:
- ¼ cup kalamata olives pitted and chopped (optional)
- 1½ cups cherry tomatoes halved or quartered
- ½ cup sliced cucumbers about 4 mini cucumbers
- 1 small red onion or shallot thinly sliced (about ¼ cup)
- 2-3 pepperoncini peppers thinly sliced
- 1 clove garlic minced
- ½ teaspoon oregano
- Salt and pepper to taste
- ¼ cup olive oil
- 1 –2 tablespoons finely chopped fresh herbsparsley, mint, chives + extra for garnish
- Sumac or paprika for sprinkling
- Optional Additions:
- Toasted pine nuts
- Lemon slices or wedges for serving
INSTRUCTIONS
- Prepare the Veggie Topping:
- In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, garlic, and olives (if using) with the oregano, olive oil, and a generous pinch of salt and pepper.
- Add the fresh herbs and gently toss to combine.
- Assemble the Hummus Platter:
- Spread the hummus onto a serving platter or shallow bowl in an even layer.
- Spoon the veggie mixture over the hummus, spreading it evenly.
- Garnish:
- Sprinkle with toasted pine nuts (if using), sumac, or paprika for extra flavor.
- Add a final garnish of fresh herbs for a pop of color.
- Serve:
- Serve with lemon wedges on the side for an optional zesty kick.
- Pair with warm pita bread, pita chips, or fresh veggies for dipping.
