Greek Hummus Loaded (Printable Recipe)
Silky hummus covered in zesty Greek classics, crunchy veggies, and bunches of fresh herbs for a chill summertime starter.
# Ingredients You'll Need:
→ Base
01 -
2 cups (480 ml) plain hummus, use store-bought or homemade if you like
→ Vegetable Topping
02 -
1 clove garlic, peeled and chopped as tiny as you can
03 -
¼ cup (40 g) kalamata olives, pitted and roughly chopped
04 -
½ cup (70 g) mini cucumbers, just slice them up thin (about 4 small ones)
05 -
¼ cup (25 g) red onion or shallot, sliced super thin
06 -
1½ cups (225 g) cherry tomatoes, cut in half or smaller if they're big
07 -
2–3 pepperoncini peppers, sliced nice and thin
→ Herbs and Seasoning
08 -
Salt and black pepper, add as much as you think it needs
09 -
1–2 tablespoons (4–8 g) a mix of fresh herbs like mint, parsley, or chives, just chop them up small and throw in extra for the top if you want
10 -
½ teaspoon of dried oregano
→ Garnish and Finishing
11 -
Lemon wedges, nice to squeeze on right before eating
12 -
Sumac or paprika, sprinkle these over the top
13 -
¼ cup (40 g) feta cheese, break it up with your fingers (leave out or sub with plant-based if you want it vegan)
14 -
¼ cup (60 ml) extra virgin olive oil
15 -
Toasted pine nuts, toss on top if you feel like it
# Steps to Follow:
01 -
Scoop those veggies with all their juices right onto the bed of hummus. Top with crumbled feta like confetti. Dust with paprika or sumac, maybe a handful of extra herbs and pine nuts if you're feeling it. Plop a few lemon wedges around and offer up pita chips or veggie sticks for dipping. Dive in immediately.
02 -
Grab a big plate and swirl your hummus out so it covers most of it. Make a little dip in the middle—like a shallow pool for the toppings.
03 -
Toss together cherry tomatoes, cucumbers, chopped olives, red onion, pepperoncini, and garlic in a big bowl. Mix in those fresh herbs and shake in some dried oregano. Pour on the olive oil and give everything a gentle toss till well coated. Throw in salt and pepper, taste, and add more if it needs it.
# Extra Tips:
01 -
If you want the best taste, use nice olive oil and whatever crunchy, fresh veggies are in season. If making ahead, it's smart to keep everything separate, then build it at the last second so it stays super fresh.