Description
This hummus plate with loaded Greek toppings is a vibrant, hearty appetizer that elevates hummus into a festive centerpiece. Topped with olives, tomatoes, cucumbers, feta, herbs, and pine nuts, it’s quick to prepare and perfect for sharing.
Ingredients
- 2 cups hummus, store-bought or homemade
- 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
- ½ cup feta cheese
- ¼ cup toasted pine nuts
- Extra olive oil, for drizzling
- Extra fresh herbs, for garnish
- Carrot sticks, cucumber slices, endive leaves, and pita chips, for serving
Instructions
- Spread hummus on a large serving platter and drizzle lightly with olive oil.
- In a bowl, toss olives, tomatoes, cucumbers, onion, pepperoncini, garlic, oregano, olive oil, salt, pepper, parsley, and mint.
- Spoon the salad mixture evenly over the hummus.
- Top with feta, toasted pine nuts, paprika, and extra herbs.
- Serve with vegetables and pita chips for dipping.
Notes
- No cooking required, ready in just 15 minutes.
- Use flavored hummus like roasted red pepper or lemon garlic for variation.
- Add roasted chickpeas or swap feta for goat cheese or vegan cheese.
- Best served fresh; leftovers last up to 2 days in fridge.
- Assemble just before serving to keep vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
