What’s not to love about Hummus?  It’s ridiculously easy to make, it’s good for you and it’s super versatile.  One thing hummus is not is a complete meal.  However, add some diced veggies, herbs, and few simple flourishes and you have Greek Salad Hummus, a gorgeous, healthy entree or an impressive appetizer.

My Greek Salad Hummus combines two things I love, love, love – creamy, bright, garlicky hummus and the herb and veggie blend from my Greek Quinoa/Orzo Salad.  All you need to add for a light summer dinner for two are fresh pitas and a bottle of Rose.  And if you happen to be heading to a party, Greek Salad Hummus makes an easy-yet-impressive appetizer to take along.  Way more swag than a sad ol’ plastic tub of hummus from the store.  Just sayin’.

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Pinnable image for Greek Salad Hummus - a healthy light entree or appetizer

A Word About Hummus

First things first – yes, you do need to make your own hummus.  Unless you literally don’t own a blender or food processor (mini or regular-sized), you realllllly need to be making your own hummus.  It takes less than 10 minutes, and there is no comparison to store-bought.  I have tried SO MANY store-bought hummuses and they all have one thing in common – that creepy, chemically, metallic taste from the preservatives and the pasteurized lemon juice.  Homemade just tastes like gorgeousness – plus you get to control how much garlic, lemon, salt, and tahini go in.  Bonus – you can jhuzh it up with roasted veggies, herbs and other spices to your heart’s (and tummy’s) great content!

Here’s What You Need to Make Greek Salad Hummus

 

For the Hummus Part:

  • 1 can chickpeas/garbanzo beans, drained
  • 1-2 whole, peeled cloves garlic
  • 2 Tbsp.-1/4 cup tahini paste
  • 1-2 Tbsp. lemon juice
  • Iced water
  • salt to taste

You will notice that for the garlic, tahini and lemon juice I offer a range of amounts.  Start with the lesser amount and add more to taste.  If you know you like your hummus to have a strong garlic-tahini flavor, go for the full amount – or more.

For the Greek Salad Part:

  • 1 cup diced Persian or English cucumbers
  • 1/2 cup diced colored bell peppers (or the minis)
  • 1/2 cup diced cherry, grape or regular tomato
  • 1/3 cup sliced, pitted kalamata olives
  • 1/4 cup sliced pepperoncini peppers
  • 1/3 cup chopped fresh herbs, such as parsley, mint, basil, oregano or a combo of any/all
  • 1/2 cup crumbled feta
  • extra virgin olive oil, to drizzle over top, optional
  • ground sumac, to sprinkle over top, optional

 

Here’s What to Do

 

Let’s Make Some Hummus!

In a food processor pulse drained chickpeas until you have a coarse paste.  Add the garlic, tahini and lemon juice and 2 Tbsp of iced water.  Process one minute; scrape down sides of bowl and taste.  Add more garlic, tahini or lemon if desired, and any salt to taste.  If your hummus seems a little stiff, add one more Tbsp. of the iced water (or more until it reaches a smooth consistency).  Process for 3-4 more minutes or until you have a beautifully smooth, creamy paste.  Taste and adjust any seasonings to your liking.

Note:  If you are preparing this in something like a Vitamix, you will process it far less time – so just keep checking until you like the texture.

Now For the Salad Part

Prep all the veggies and toppings into small dice.  Remember, you’re going to be scooping this into pitas or onto pita chips, so you don’t want huge chunks of stuff falling off your chips!

If you are unfamiliar with ground sumac, it is a Middle Eastern seasoning made from ground, dried sumac berries.  But don’t worry, it’s not the kind of sumac that can give you a rash!  These sumac berries impart a fresh, tart, slightly fruity flavor while adding a pretty pop of color.  Sumac is inexpensive and can be found in Middle Eastern and international/ethnic grocery stores or ordered online.

Putting the Greek Salad Hummus Together

Spread the hummus in an even layer onto a serving platter (I used a 12″ oval).  Evenly distribute the cukes, peppers, and tomatoes over the hummus.  Next layer the olives, feta and pepperoncini peppers.  Top with the fresh herbs.  You can finish the dish with a drizzle of olive oil or a sprinkle of sumac.  Or, if you’re a big fan of pepperoncinis, drizzle a Tbsp. or so of their brine over the top for a tangy pop.

Greek Salad Hummus with herbs and ground sumac- a healthy appetizer or light entree

In Summer I make this dish with fresh herbs off my back porch and heirloom tomatoes from the farm stand.  But when I’m jonesing for something fresh mid-winter, I make it with cherry tomatoes and leave out the herbs.  You do you!

Closeup of Greek Salad Hummus without herbs - a healthy appetizer or light entree

I hope you enjoy this fresh, healthy appetizer/light entree!  If you’ve never made your own hummus before, let me know in the comments how you think it compares to store-bought.

Enjoy!

Elizabeth

Greek Salad Hummus

Author Elizabeth at thewildolive.org

Ingredients

Hummus

  • 1 can chickpeas/garbanzo beans - drained
  • 1-2 whole, peeled cloves garlic
  • 2 Tbsp.-1/4 cup tahini paste
  • 1-2 Tbsp. lemon juice
  • Iced water
  • salt to taste

Salad

  • 1 cup diced Persian or English cucumbers
  • 1/2 cup diced colored bell peppers
  • 1/2 cup diced cherry, grape or regular tomato
  • 1/3 cup sliced, pitted kalamata olives
  • 1/4 cup sliced pepperoncini peppers
  • 1/3 cup chopped fresh herbs - such as parsley, mint, basil, oregano or a combo of any/all
  • 1/2 cup crumbled feta
  • extra virgin olive oil - optional
  • ground sumac - optional

Instructions

Make the Hummus

  • You will notice that for the garlic, tahini and lemon juice I offer a range of amounts. Start with the lesser amount and add more to taste. If you know you like your hummus to have a strong garlic-tahini flavor, go for the full amount - or more.
  • In a food processor pulse drained chickpeas until you have a coarse paste. Add the garlic, tahini and lemon juice and 2 Tbsp of iced water. Process one minute; scrape down sides of bowl and taste. Add more garlic, tahini or lemon if desired, and any salt to taste. If your hummus seems a little stiff, add one more Tbsp. of the iced water (or more until it reaches a smooth consistency). Process for 3-4 more minutes or until you have a beautifully smooth, creamy paste. Taste and adjust any seasonings to your liking.
  • Note: If you are preparing this in something like a Vitamix, you will process it far less time - so just keep checking until you like the texture.

Prep the Salad

  • Prep all the veggies and toppings into small dice. Remember, you're going to be scooping this into pitas or onto pita chips, so you don't want huge chunks falling off your chips!
  • If you are unfamiliar with ground sumac, it is a Middle Eastern seasoning made from ground, dried sumac berries. But don't worry, it's not the kind of sumac that can give you a rash! These sumac berries impart a fresh, tart, slightly fruity flavor while adding a pretty pop of color. Sumac is inexpensive and can be found in Middle Eastern and international/ethnic grocery stores or ordered online.

Putting the Greek Salad Hummus Together

  • Spread the hummus in an even layer onto a serving platter (I used a 12" oval). Evenly distribute the cukes, peppers, and tomatoes over the hummus. Next layer the olives, feta and pepperoncini peppers. Top with the fresh herbs. You can finish the dish with a drizzle of olive oil or a sprinkle of sumac. Or, if you're a big fan of pepperoncinis, drizzle a Tbsp. or so of their brine over the top for a tangy pop.