Hummus Plate
Hummus is so versatile, this time we served this Middle Eastern (loaded hummus dip) on a dipping plate, with Greek toppings. For this Hummus Plate, spread out the hummus and add Greek salad ingredients, like cucumbers, tomatoes, olives, and more, on the plate. You can also serve as a topping on Mediterranean-inspired dishes or as a snackable dip for fresh veggies and pita wedges or any crackers.
I love hummus! And how delightful it is to spread it evenly on a large plate, and then drizzle it with a good quality olive oil. Next, pile on the Greek salad ingredients. It’s becomes a “loaded hummus dip” for any pita, chips, or veggie dipping. This is one of my favorite spring and summer spreads to set out for happy hour.
What is a loaded hummus dip?
A “loaded hummus dip” is a hummus dip spread on a plate or low-line dish that is taken up a notch with added ingredients. The toppings are usually vibrant in color, and often seasonal, such as fresh vegetables with herbs and cheese. The result is a crowd-pleasing dish that can be served for a snack or a topping, that’s both delicious and gorgeous.
A smaller version would be our Spring Hummus Crudite – also delicious!
What is a hummus plate?
I start with store bought hummus, but of course you can always make your own for a hummus plate. You’ll also need veggies and crackers (or pita), and simple ingredients to make a Mediterranean salad to load up on top of the hummus. Don’t forget the feta cheese! Create the appetizer on a large serving platter, and then set it out on a board or a large baking sheet. Easy entertaining.
I love this dish for holidays, parties, summer picnics, potlucks, and really–any occasion!
What is good served on a hummus plate?
- Veggies: Cucumber slices, carrot sticks, baby red pepeprs, and endive leaves.
- Carbs: Cracker and chips! Pita wedges or pita chips. Even bread sticks are delicious and great for dipping.
- Greek Salad: Cucumbers, cherry tomatoes, kalamata olives, red onion, pepperonchini, garlic, oregano, olive oil with plenty of mint and paprika for sprinkling.
- Toppings: Chunks of feta cheese, toasted pine nuts, more olive oil, a sprinkle of fresh herbs.
How to prepare the “loaded” Greek salad:
In a medium bowl, toss the olives, cherry tomatoes, cucumbers, red onion, and garlic with the dried oregano, olive oil, and a generous pinch of salt and pepper. Add the herbs (chopped fresh parsley and mint) and gently toss to combine.
How to make a hummus plate:
- Spread the hummus on a large plate and drizzle with olive oil. Sprinkle with the pines.
- Make the Greek salad topping – it’s like a salad. Pour it over the top and spread it out with a large spoon. Sprinkle with paprika!
- Set the large plate on a baking sheet (or a board, if you have one). We love using a cookie sheet!
- Arrange the, carrots, cucumbers, celery, tomatoes, pitas around the edge of the board in separate sections.
Sandy’s tips and substitutions:
Make your own hummus: Hummus is actually quite easy to make at home, but if you are in a time crunch, I usually opt for store-bought! If you want to try making Black Bean hummus, it’s really good, too.
Making smooth hummus: Only use freshly squeezed lemon juice. Cook your chickpeas first, even if they’re canned, and make sure and remove the skins after they cool, and use ice-cold water when blending the hummus.
Buy store bought hummus: Change up the flavors: Red pepper, pumpkin, lemon & garlic, black bean, white bean and basil.
If using a baking sheet: Cover the baking sheet with one large piece of parchment paper (make sure it doesn’t hang over the edge, but fits perfectly in the baking sheet). This covers up that it’s a baking sheet.
Serving
This is such a fun appetizer to load up with veggies and your favorite variety of Greek salad (or use our recipe), for the best toppings on hummus!
- Grab a board.
- Use a baking sheet or any tray.
- Place the hummus platter on another large platter.
- Add all the crudite and crackers or pita around it.
More “plate” or platter style recipes you may want to try:
Get the Recipe:
Hummus Plate with Loaded Hummus Dip
Ingredients
- 2 cups hummus, store-bought or homemade
Greek salad:
- ½ cup kalamata olives, pitted and chopped
- 1½ cups cherry tomatoeshalved or quartered
- ½ cup cucumbers, chopped
- 1 small red onion 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
- 2 Tbsp finely chopped fresh parsley and mint
- paprika for sprinkling
Toppings:
- ½ cup Feta cheese
- ¼ cup Toasted pine nuts
- More olive oil
- a sprinkle of fresh herbs
Instructions
- Prepare a baking sheet with one large piece of parchment paper (make sure it doesn’t hang over the edge, but fits perfectly in the baking sheet).
Garnish:
- Sprinkle with toasted pine nuts, small chunks of feta cheese, a sprinkle of paprika for extra flavor. Add a final garnish of fresh herbs for a pop of color.
Serve:
- Place the plate of hummus with Greek salad in the middle of the baking sheet.
- Around the plate add a row of endive leaves, carrot sticks, and cucumber slices (made for dipping).
- Then around the very outside (will take up more space) you will add the pita chips!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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