A hummus plate is one of my favorite ways to turn a simple dip into something beautiful, hearty, and shareable. I love spreading creamy hummus across a large platter, then loading it with Greek salad toppings—juicy tomatoes, crunchy cucumbers, briny olives, tangy feta, and fresh herbs. It instantly transforms into a centerpiece that’s as delicious as it is colorful.
Why You’ll Love This Recipe
I like this recipe because it’s quick, customizable, and perfect for entertaining. It only takes about 15 minutes to assemble, but it looks like I spent hours preparing it. I also love that I can use store-bought hummus when I need something easy, or make my own for extra freshness. Whether I’m serving it for a party, a summer picnic, or just as a light appetizer before dinner, this dish always feels festive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 cups hummus, store-bought or homemade
-
Greek salad:
-
½ cup kalamata olives, pitted and chopped
-
1½ cups cherry tomatoes, halved or quartered
-
½ cup cucumbers, chopped
-
¼ cup sliced red onion
-
2–3 pepperoncini peppers, thinly sliced
-
1 clove garlic, minced
-
½ teaspoon oregano
-
Salt and pepper to taste
-
¼ cup olive oil
-
2 Tbsp finely chopped fresh parsley and mint
-
Paprika for sprinkling
-
-
Toppings:
-
½ cup feta cheese
-
¼ cup toasted pine nuts
-
More olive oil
-
A sprinkle of fresh herbs
-
Directions
-
Spread the hummus on a large serving plate and drizzle with a little olive oil.
-
In a medium bowl, toss together the chopped olives, tomatoes, cucumbers, onion, pepperoncini, garlic, oregano, olive oil, salt, pepper, and fresh herbs.
-
Spoon the salad mixture over the hummus, spreading it out evenly.
-
Sprinkle with feta, toasted pine nuts, paprika, and a few more herbs.
-
Place the platter on a tray or baking sheet. Surround with carrot sticks, cucumber slices, endive leaves, and pita chips for dipping.
Servings and timing
This hummus plate serves about 12 people as an appetizer. Prep time is just 15 minutes, and no cooking is required, making it perfect for last-minute gatherings.
Variations
I sometimes switch things up by using flavored hummus like roasted red pepper or lemon garlic. I also like to add roasted chickpeas for extra crunch, or swap feta with crumbled goat cheese. If I’m feeling creative, I’ll try topping it with roasted vegetables instead of raw salad for a warm version.
Storage/Reheating
If I have leftovers, I cover the plate tightly with plastic wrap or transfer everything to an airtight container. It keeps well in the refrigerator for up to 2 days. Since hummus and fresh vegetables don’t reheat well, I enjoy the leftovers chilled as a dip or spread.
FAQs
Can I make this hummus plate ahead of time?
I usually prepare the salad topping ahead of time, then assemble everything just before serving. This keeps the vegetables crisp and fresh.
Can I use homemade hummus instead of store-bought?
Yes, I love making homemade hummus when I have time. It tastes fresher, and I can adjust the flavors to my liking.
What can I serve with a hummus plate?
I like serving pita wedges, pita chips, fresh veggies like carrots and cucumbers, and even crackers. It works with almost anything crunchy for dipping.
How do I make the hummus extra creamy?
I cook the chickpeas (even canned ones) briefly, remove the skins, and blend them with ice-cold water and fresh lemon juice. This makes the hummus smooth and fluffy.
Can I make this vegan?
Yes, I simply leave out the feta cheese or replace it with a vegan cheese alternative. Everything else is naturally plant-based.
Conclusion
This hummus plate is one of my go-to appetizers because it’s simple, colorful, and full of flavor. I love how quickly it comes together, yet it always feels special enough for entertaining. With creamy hummus, fresh Greek toppings, and plenty of dippers, it’s a dish that never fails to impress.
Would you like me to also create a shorter version of this article for quick-read food blogs, or keep it in this full format?
