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.

Author: Pesto & Potatoes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 25 minutes

Cook Time:

Total Time: 25 minutes

Servings: 8 servings

Calories: 427 kcal per serving

Ingredients

15 ounces cans - chickpeas
⅓ cup - tahini
2 tablespoons - olive oil
2 tablespoons - lemon juice
1 clove - garlic
½ tsp - kosher salt
¼ cup - water
1 cup - cherry tomatoes
½ cup - red onion
1 cup - cucumber
½ cup - kalamata olives
¾ cup - feta cheese
2 tablespoons - olive oil
¼ tsp - kosher salt
¼ tsp - black pepper
2 tablespoons - fresh parsley
2 tablespoons - fresh mint
2 tablespoons - pine nuts
3 pinch - sumac
carrot sticks
1 stick - celery
pita chips
fresh pita

Instructions

Add all ingredients, except water, to the bowl of a food processor. Secure lid and mix on high until combined.
Stop to scrape down the sides, as needed. Check consistency and add 1 tablespoon water at a time, as needed, to reach desired consistency.
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.
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.
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).
Garnish with fresh parsley, mint and toasted pine nuts.
Serve with pita and cut vegetables.

Nutrition