(Note: this post was originally published on May 24, 2020. It has since been updated with new photos and some adjustments).
Loaded Hummus: More is More
Have you ever wanted to make hummus feel a little bit more special? Sure, hummus is fabulous on its own, especially this zippy lemon hummus. But if you're looking for an appetizer that's a true party centerpiece, you have to give this epic loaded hummus a try. It's as if a Greek salad fell on top of a platter of lemon hummus, and it's a favorite in our house for spring and summer get-togethers on the deck.
Although this appetizer looks fancy, it's entirely no-cook and comes together quickly, especially if you make the hummus ahead of time. Additionally, it's very customizable so you can easily tweak it to fit any diet. Make it as simple or as intricate as you like, make it anywhere from light to indulgent, this salad hummus combo can do it all.
The base of this impressive dip is a very simple lemon hummus; it's just chick peas, tahini, lemon zest, lemon juice, a bit of olive oil, and salt. It's a go-to combination that I make at least once a week, sometimes more, because it's so versatile and can go with anything. Make sure to bookmark this recipe so that you can make both the plain hummus for everyday use and the loaded hummus for special occasions.
The toppings are loosely inspired by Greek salads at classic pizza places. There are a bunch of colorful raw veggies (cucumbers, tomatoes, baby bell peppers), plus pistachios for crunch and a few spices (fresh thyme, sumac) reminiscent of Greek salad dressing. The fresh, crisp veggies coupled with the creamy, lemony, Greek hummus base make for a divine combination, especially when scooped up with chewy pita bread or crunchy pita chips.
A Tahini Discount
Tahini is an absolute staple in my kitchen. I adore Seeds of Collaboration tahini, which is incredible and unlike any tahini I've ever found at the store. Make sure to use the code ROGUE at check-out to get 20% off your entire order (I suggest getting a few jars, you'll use them for much more than just this show-stopping salad hummus).
Loaded Hummus Variations
My favorite part about this salad hummus? It's infinitely customizable (see the photo immediately below for an alternative version with a rainbow of tomatoes, basil, and pine nuts). The list of ingredients here is just a starting point, so take it as a base concept and adjust it however you like. Feel free to add any other Mediterranean ingredients you commonly find in a Greek salad including olives, artichoke hearts, banana pepper slices, pine nuts, or cubes of feta. Any flavors that make you think of pizza parlor salads will be at home on top of this Greek hummus.
As written, the recipe below will feed about half a dozen people as a hearty appetizer. You can easily scale up if needed, or just add a bunch of extra toppings to feed a crowd. I love to serve this loaded hummus with grilled pita bread or pita chips.
Hosting a get-together? This salad hummus is very make-ahead friendly. You can make the lemon hummus and slice the veggies a day in advance; just keep them in separate sealed containers in the fridge. You can assemble everything up to a couple hours ahead of time; I don't suggest assembling it any earlier since the veggies could get soggy.
Ingredients and Substitutions
Here's what you'll need for this Greek hummus + salad combo, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Tahini. Please get yourself some really good tahini, it's more than worth it. Remember to use the code ROGUE to get 20% off your order at Seeds of Collaboration.
Lemon. You'll use both the zest and the juice for maximum lemony flavor.
Baby cucumbers. For all the veggies in this salad hummus, I prefer to use the baby variety since they sit nicely on top of the dip. Feel free to use the full-size variety if that's all you can find, but you'll want to slice everything quite small so that it can easily be scooped up.
Rainbow cherry tomatoes
Rainbow baby bell peppers
Microgreens. Optional, but they're so beautiful on top of this Greek hummus and they make it feel so special.
Roasted salted pistachios
Freshly-ground black pepper
Isn't this a fun one? I love how customizable it is. I think this loaded hummus epitomizes how I like to entertain: no-fuss and casual. I much prefer to make a bunch of nibbles rather than a formal meal, and I always try to serve dishes that have an abundance of veggies and some good protein to keep everyone satisfied.
This Loaded Lemon Hummus has made so many appearances on our deck for spring and summer get-togethers, and I hope you'll start inviting it to your parties too. Please make sure to share some photos, I'd love to see your creations! Cheers and happy nibbling.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Eat Colorfully, Live Colorfully
Subscribe to my brand new newsletter!
It's much more than just food. Together we'll explore seasonal ingredients and healthy recipes. But we'll also delve into health and wellness topics, self care tips, books, podcasts, and the natural world. This newsletter is all about leading a more colorful, plant-filled, holistic, and intentional life.
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.
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.
Cut the cucumbers, tomatoes, and peppers into thin slices.
Top the hummus with the sliced veggies, microgreens, and pistachios.
Finish it off with a drizzle of olive oil, fresh thyme, sumac, and freshly-ground black pepper.