Description
A vibrant and flavorful Greek Style Loaded Hummus topped with fresh cherry tomatoes, kalamata olives, cucumbers, red onion, pepperoncini, and herbs. This no-cook Mediterranean-inspired dip is perfect as an appetizer or snack, featuring a creamy hummus base enriched with garlic, oregano, olive oil, and toasted pine nuts for added texture and taste.
Ingredients
Scale
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 herbs (parsley, mint, chives), plus extra for garnish
- Sumac or paprika, for sprinkling
- Toasted pine nuts
- Lemon slices or wedges, for serving
Instructions
- Prepare the hummus base: Spread the 2 cups of hummus evenly on a large serving platter or shallow bowl to create a smooth, flat surface.
- Add fresh vegetables: Scatter the halved or quartered cherry tomatoes, sliced cucumbers, thinly sliced red onion, and chopped kalamata olives over the hummus.
- Incorporate flavors: Distribute the minced garlic, thinly sliced pepperoncini peppers, and sprinkle ½ teaspoon oregano evenly on top of the hummus and vegetable layer.
- Season and drizzle: Season with salt and freshly ground pepper according to taste, then drizzle ¼ cup of good-quality olive oil over the entire dish for richness and flavor.
- Garnish with herbs and nuts: Sprinkle 1–2 tablespoons of finely chopped fresh herbs (parsley, mint, chives) and toasted pine nuts across the hummus to add freshness and crunchy texture.
- Finish with spices and lemon: Lightly dust the top with sumac or paprika for a pop of color and lemony tang; serve with lemon slices or wedges on the side for squeezing.
Notes
- This recipe requires no cooking and can be assembled quickly, making it ideal for a last-minute appetizer.
- Use fresh herbs for the best flavor; parsley, mint, and chives complement the Greek profile beautifully.
- To toast pine nuts, simply dry roast them in a pan over medium heat for 2-3 minutes until golden and fragrant.
- If you prefer a spicier version, increase the amount of pepperoncini or add a sprinkle of cayenne pepper.
- Homemade hummus enhances the freshness but store-bought hummus works perfectly well for convenience.
- Can be served with pita bread, crackers, or fresh vegetables for dipping.
