- VE
- LC
- LS
Loaded Hummus Platter
This Loaded Hummus Platter starts with a creamy, traditional hummus recipe. It's topped with a Mediterranean salad made with cherry tomatoes, cucumbers, red onion and bell pepper. An impressive no-cook appetizer for summer.
Ingredients
Hummus
Topping
Serving
Instructions
Hummus
- Step 1
Add all ingredients, except water, to the bowl of a food processor. Secure lid and mix on high until combined.
- Step 2
Stop to scrape down the sides, as needed. Check consistency and add 1 tablespoon water at a time, as needed, to reach desired consistency.
- Step 3
Spread the hummus on a rimmed plate or low bowl with an edge. Use the back of the spoon to create swirls into the hummus.
Topping and Serving
- Step 4
In a medium bowl, toss together the chopped cucumber, cherry tomatoes, red onion and bell pepper. Season with ¼ teaspoon kosher salt and cracked black pepper. Spoon onto the hummus.
- Step 5
Sprinkle kalamata olives onto the vegetable layer, followed by feta cheese. Drizzle on olive oil and season with a few more pinches of black pepper and sumac (optional).
- Step 6
Garnish with fresh parsley, mint and toasted pine nuts.
- Step 7
Serve with pita and cut vegetables.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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