Loaded Greek Hummus

Creamy hummus is topped with an array of Greek-inspired ingredients and served with crispy pita crackers. 

I made this easy recipe for loaded Greek hummus recently for my son who was finishing up his finals for college. I grabbed little bits of leftover veggies in the fridge, along with some lemon hummus and some salty & briny ingredients like kalamata olives, peppers, and feta cheese. My son enjoyed the lunch and I was happy to fill him up with veggies and clean out my fridge at the same time.

Loaded Greek Hummus

Ingredients:

Pickled Shallot:

• 1/4 small shallot, sliced into
• 2 tbsp white wine vinegar
• Pinch of sugar, to taste

Veggies:

• 1/4 English cucumber, diced
• 1/4 yellow bell pepper, diced
• 5-7 kalamata olives, sliced
• 4-5 cherry tomatoes, diced
• 3 tbsp pepperoncini rings
• 2-3 tbsp good olive oil, divided, to taste
• Juice from 1/2 a lemon, to taste
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste
• Pinch of dried oregano, to taste
• Pinch of crushed red pepper flakes, to taste

Other Ingredients:

• 8 oz homemade hummus or store-bought lemon (or plain) hummus
• 2 tbsp toasted pine nuts
• 2 tbsp feta cheese, crumbled
• 1 tbsp sweety drop peppers, optional
• 1 tbsp fresh parsley, chopped
• Pinch of paprika, to taste

How to Make Loaded Greek Hummus

Pickle the shallot by combining the sliced shallot with the white wine vinegar and a pinch of sugar, to taste, in a small bowl; mix well then set aside to allow the shallot time to pickle.

Prepare the veggies by combining the cucumber, bell pepper, kalamata olives, cherry tomatoes, and pepperoncini in a small bowl; drizzle with one tablespoon of olive oil, lemon juice, and minced garlic. Season with sea salt, freshly cracked black pepper, oregano, and crushed red pepper flakes, to taste; toss until evenly combined.

Prepare the Greek hummus platter by spreading the hummus onto a small serving platter or plate then drizzle the remaining 1-2 tablespoons of olive  oil evenly over the hummus.

Next, top the hummus with the veggie mixture, then sprinkle the top with pickled shallots, toasted pine nuts, feta cheese, sweety drop peppers, and fresh parsley. Add a pinch of paprika to the hummus.

Serve immediately with pita crackers or warm pita bread. Enjoy.

Loaded Greek Hummus

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Course: Appetizer

Cuisine: Greek

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

Pickled Shallot:

• ¼ small shallot sliced into
• 2 tbsp white wine vinegar
• Pinch of sugar to taste

Veggies:

• ¼ English cucumber diced
• ¼ yellow bell pepper diced
• 5-7 kalamata olives sliced
• 4-5 cherry tomatoes diced
• 3 tbsp pepperoncini rings
• 2-3 tbsp good olive oil divided, to taste
• Juice from 1/2 a lemon to taste
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper to taste
• Pinch of dried oregano to taste
• Pinch of crushed red pepper flakes to taste

Other Ingredients:

• 8 oz homemade hummus or store-bought lemon or plain hummus
• 2 tbsp toasted pine nuts
• 2 tbsp feta cheese crumbled
• 1 tbsp sweety drop peppers, optional
• 1 tbsp fresh parsley chopped
• Pinch of paprika to taste

Instructions

• Pickle the shallot by combining the sliced shallot with the white wine vinegar and a pinch of sugar, to taste, in a small bowl; mix well then set aside to allow the shallot time to pickle.
• Prepare the veggies by combining the cucumber, bell pepper, kalamata olives, cherry tomatoes, and pepperoncini in a small bowl; drizzle with one tablespoon of olive oil, lemon juice, and minced garlic. Season with sea salt, freshly cracked black pepper, oregano, and crushed red pepper flakes, to taste; toss until evenly combined.
• Prepare the Greek hummus platter by spreading the hummus onto a small serving platter or plate then drizzle the remaining 1-2 tablespoons of olive  oil evenly over the hummus.
• Next, top the hummus with the veggie mixture, then sprinkle the top with pickled shallots, toasted pine nuts, feta cheese, sweety drop peppers, and fresh parsley. Add a pinch of paprika to the hummus.
• Serve immediately with pita crackers or warm pita bread. Enjoy.

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