Greek Style Loaded Hummus

Why You’ll Love This Recipe

I love how this recipe comes together in just 10 minutes and turns ordinary hummus into a show-stopping dish. It’s perfect for entertaining or even just for a snack that feels a little extra special. I also appreciate that it’s easy to customize based on what I have on hand, and it looks just as good as it tastes. The toppings add a satisfying crunch and brightness that elevate the creaminess of the hummus beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups hummus, store-bought or homemade

• ¼ cup kalamata olives, pitted and chopped (optional)

• 1½ cups cherry tomatoes, sliced in half 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 of garlic, peeled and minced

• ½ teaspoon oregano

• Salt and pepper to taste

• ¼ cup olive oil

• 1 to 2 tablespoons finely chopped herbs (parsley, mint, and chives mix), plus more for garnish

• Sumac or paprika for sprinkling

• Toasted pine nuts for serving (optional)

• Lemon slices or wedges for serving

Directions

1. I start by tossing the tomatoes, cucumbers, olives, onion, garlic, and pepperoncini with the oregano and olive oil in a bowl. Then I season it well with salt and pepper and mix in the fresh chopped herbs.

2. Next, I spread the hummus evenly over a serving platter.

3. I top the hummus with the veggie mixture and garnish it with extra herbs. I like to sprinkle on some sumac or paprika, and if I’m using toasted pine nuts, I add those too.

4. Finally, I serve it with lemon wedges and warm pita or homemade pita chips.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: None

• Total Time: 10 minutes

Variations

I often swap or add ingredients depending on what’s in my kitchen. Sometimes I use crumbled feta for extra creaminess, or roasted red peppers for a smoky flavor. For a bit of heat, I’ll throw in some chili flakes. This is a flexible dish, so I like to get creative with it.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I try to keep the hummus and toppings separate if possible to keep everything fresh and avoid sogginess. This dish doesn’t need reheating—it’s best served chilled or at room temperature.

FAQs

What kind of hummus should I use for this recipe?

I usually go with plain store-bought hummus without extra flavors like garlic or herbs, so I can control the taste with my own toppings. But homemade hummus really takes it to the next level if I have the time.

Can I make this dish ahead of time?

Yes, I can prep the toppings and keep them in the fridge. I wait to assemble everything until right before serving to keep the textures fresh.

How do I make homemade pita chips to go with this?

I slice pita bread into triangles, drizzle with olive oil and a pinch of Greek or Italian seasoning, then bake at 350°F for about 8 minutes or until golden. I like to sprinkle chopped parsley on top after baking.

Can I make this recipe vegan?

It already is! Just make sure the hummus I use doesn’t contain any dairy or non-vegan ingredients if I’m using store-bought.

What other herbs can I use besides parsley, mint, and chives?

I sometimes add dill, basil, or cilantro if I have them. They all bring different fresh flavors that work well with the Mediterranean theme.

Conclusion

This Greek Style Loaded Hummus is one of those dishes I turn to when I want something easy, beautiful, and packed with flavor. Whether I’m hosting friends or just treating myself, it’s a crowd-pleaser that never fails. The combination of creamy, crunchy, fresh, and tangy elements makes every bite satisfying. I love that I can keep it simple or jazz it up depending on the occasion.