Hummus Plate with Loaded Hummus Dip
Spread hummus on a plate with fresh Greek salad ingredients--cucumbers, tomatoes, olives, and feta cheese--for a loaded hummus dip recipe.
Ingredients
- 2 cups hummus, store-bought or homemade
Loaded 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
Toppings:
- ½ cup Feta cheese
- ¼ cup Toasted pine nuts
- More olive oil
- paprika for sprinkling
- a sprinkle of fresh herbs
Equipment
- Plate or tray
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).
- Spread the hummus on a large plate and drizzle with olive oil. [You will set this on the baking sheet or tray, and add assortment of crackers and veggies for dipping.] SEE PIC.
Make the loaded Greek salad:
- In a medium bowl, add the Greek Salad ingredients and mix together. Spread the mixture evenly over the hummus layer with a large spoon.
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 hummuus plate 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 or favorite crackers for dipping.
Nutrition Facts
Calories: 125kcal, Carbohydrates: 9g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 6mg, Sodium: 361mg, Potassium: 186mg, Fiber: 3g, Sugar: 1g, Vitamin A: 175IU, Vitamin C: 7mg, Calcium: 58mg, Iron: 1mg