This Loaded Greek Hummus is packed with fresh veggies and makes for a quick, satisfying main dish or dinner option. The creamy hummus is topped with a vibrant Greek-style horiatiki salad, featuring juicy tomatoes, crisp cucumbers, tangy red onions, feta cheese, and briny olives. It’s a flavorful, easy-to-make recipe that’s perfect for any occasion. Whether you’re entertaining or just craving a tasty snack, serve it with an assortment of dippers like sweet peppers, pita chips, or fresh veggies for a deliciously satisfying dip!
INGREDIENTS
- 2 cups hummus (store-bought or homemade—my homemade recipe is creamy and delicious)
- ¼ cup kalamata olives, pitted and chopped (optional)
- 1½ cups cherry tomatoes, halved (or quartered if large)
- ½ cup sliced cucumbers (about 4 mini cucumbers)
- 1 small red onion or shallot, peeled and thinly sliced (about ¼ cup)
- 2-3 pepperoncini peppers, thinly sliced
- 1 clove garlic, peeled and minced
- ½ teaspoon oregano
- Salt and pepper, to taste
- ¼ cup olive oil
- 1 to 2 tablespoons finely chopped fresh herbs (a mix of parsley, mint, and chives works well), plus extra for garnish
- Sumac or paprika, for sprinkling
- Toasted pine nuts, for serving (optional)
- Lemon slices or wedges, for serving
DIRECTIONS
- Toss the tomatoes, cucumbers, olives, onion, and garlic with oregano and olive oil. Season with salt and pepper to taste, then stir in the fresh herbs.
- Spread the hummus onto a serving platter, then top with the veggie mixture. Garnish with extra herbs, sprinkle with pine nuts if using, and finish with a dusting of sumac or paprika.
Recipe Notes: Homemade hummus always elevates this dish, but if you’re short on time, store-bought hummus works just as well. I recommend a plain variety without added flavors like garlic, as we’re adding our own toppings.
To make your own pita chips: Cut pita bread into triangles (6-8 wedges per pita), drizzle with olive oil, and sprinkle with Greek or Italian seasoning. Bake at 350°F for about 8 minutes or until golden brown. Once out of the oven, sprinkle with chopped parsley and let cool.
