Loaded Hummus

 

Base:

- 2 cups hummus store-bought or homemade

Toppings:

- ¼ cup kalamata olives pitted and chopped (optional)

- 1½ cups cherry tomatoes halved or quartered

- ½ cup sliced cucumbers about 4 mini cucumbers

- 1 small red onion or shallot thinly 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

- 1 –2 tablespoons finely chopped fresh herbs parsley, mint, chives + extra for garnish

- Sumac or paprika for sprinkling

Optional Additions:

- Toasted pine nuts

- Lemon slices or wedges for serving

- Dukkah 

Prepare the Veggie Topping:

In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, garlic, and olives (if using) with the oregano, olive oil, and a generous pinch of salt and pepper.

Add the fresh herbs and gently toss to combine.

Assemble the Hummus Platter:

Spread the hummus onto a serving platter or shallow bowl in an even layer.

Spoon the veggie mixture over the hummus, spreading it evenly.

Garnish:

Sprinkle with toasted pine nuts (if using), sumac, or paprika for extra flavor.

Add a final garnish of fresh herbs for a pop of color.

Serve:

Serve with lemon wedges on the side for an optional zesty kick.

Pair with warm pita bread, pita chips, or fresh veggies for dipping.

Credit to Nounaskitchen.com