Loaded Lemon Greek Salad Hummus

A delightfully zippy lemon hummus gets loaded with an abundance of toppings. It's half hummus and half Greek salad, and is perfect for weekend snacking all spring and summer long.


For the Hummus

  • Two 15-oz cans of chick peas
  • 0.5 c tahini
  • Zest and juice of a lemon
  • Generous drizzle of bold, flavorful olive oil
  • 0.5 tsp sea salt

For the Greek Salad Toppings

  • 2 baby cucumbers
  • 1 c rainbow cherry tomatoes
  • 1 each red, orange, and yellow baby bell peppers
  • 0.5 c microgreens
  • 0.25 c roasted salted pistachios
  • Drizzle of olive oil
  • 1 tsp very finely chopped fresh thyme leaves
  • Sprinkle of sumac
  • Freshly-ground black pepper


  1. Drain and rinse the chick peas.
  2. In a food processor, combine all the hummus ingredients (chick peas, tahini, lemon zest and juice, olive oil, and salt). Process for several minutes until a smooth, creamy texture develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or additional olive oil.
  3. Place the hummus in the center of a large serving bowl, flatten it out, and create a swirl pattern in the top with a large well in the center.
  4. Cut the cucumbers, tomatoes, and peppers into thin slices.
  5. Top the hummus with the sliced veggies, microgreens, and pistachios.
  6. Finish it off with a drizzle of olive oil, fresh thyme, sumac, and freshly-ground black pepper.