Mediterranean Hummus Platter
This Mediterranean hummus platter is the kind of appetizer that makes you look like you spent hours in the kitchen when really it comes together in 15 minutes. (Shhh!) We’re spreading creamy hummus on a platter and topping it with a fresh Greek salad made with cucumbers, tomatoes, feta cheese, olives, and red onion. It’s naturally vegetarian and gluten-free, which makes it perfect for parties, picnics, and potlucks where you need something that works for everyone. Serve it with pita chips and fresh veggies for scooping, or alongside grilled chicken or lamb meatballs for a full Mediterranean spread.
Hummus + Greek salad!
If you need a gorgeous (and secretly easy!) appetizer, this Mediterranean hummus platter is a crowd-pleaser and stunner all at once.
I love that it’s nutritious, delicious, and it looks impressive but requires zero cooking! It’s…
š Gorgeous & easy: It looks so good, but takes just 15 minutes to assemble.
š Perfect for crowds: Vegetarian and gluten-free so it works for almost any dietary need.
š„ Fresh & vibrant: The bright Mediterranean flavors from cucumbers, tomatoes, feta, and olives taste amazing together.
š Naturally healthy: Packed with vegetables and hummus!
ā° Ready in 15 minutes: No cooking required, just chop, toss, and arrange on a platter.
You’ll also want to try my whipped feta dip, Mediterranean charcuterie board, or Greek yogurt veggie dip next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this Greek salad hummus dip to the table: prepared hummus (any variety works, but I like classic or roasted garlic), Persian or English cucumbers (no peeling needed), fresh tomatoes (whatever looks bestācherry, grape, or heirloom if it’s tomato season), block feta cheese in brine, pitted mixed olives or kalamata olives, thinly sliced red onion, fresh lemon juice, good olive oil, dried basil, dried parsley, and optional toppings like toasted almonds, fresh parsley, and paprika. For serving, grab some pita chips, warm pita bread, or fresh vegetables like carrots and celery.
Emily’s Tips & Tricks
- Pro tip: If raw red onion is too strong for you, soak the sliced onions in cold water for 5-10 minutes after slicing to mellow them out. This takes away that sharp bite while keeping the flavor.
- Variations: Try this with black bean hummus and a pico de gallo-inspired topping for a Mexican twist. Or use roasted red pepper hummus with roasted vegetables for a different flavor profile.
- Additions: Add marinated artichoke hearts, sun-dried tomatoes, or roasted red peppers to the topping salad for even more Mediterranean flavor. A drizzle of za’atar or sumac over the top adds an authentic touch.
Mediterranean Hummus Platter Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This stunning Mediterranean hummus platter is loaded with fresh Greek salad toppings. Vegetarian, gluten-free, and ready in just 15 minutes!
Ingredients
- 1/4 cup olive oil
- 2 tsp. lemon juice
- 1 clove garlic (optional)
- 1 tsp. dried parsley
- 1/2 tsp. dried basil
- 1 cup chopped cucumber
- 2 cups chopped tomatoes
- 1/2 cup cubed feta cheese
- 1/2 cup olives, pitted
- 1/2 cup thinly sliced red onion
- 2 cups prepared hummus
- toasted almonds, for topping
- chopped fresh parsley, for topping
- paprika
Instructions
- Add olive oil, lemon juice, grated garlic, dried parsley, and dried basil to a large bowl. Stir to combine.
- Add cucumber, tomatoes, feta cheese, olives, and red onion to bowl with dressing and gently toss together.
- Spread hummus in an even layer on a large plate or platter.
- Top with tomato tomato salad (either over part of the hummus like we’ve done here or over the whole spread). Finish with toasted almonds and a dusting of paprika if desired.
Notes
Storage: Store the hummus and salad topping separately in airtight containers in the refrigerator for 1-2 days. The assembled platter doesn’t keep well once the salad is on top, as the vegetables release liquid that makes the hummus watery.
Ingredients: Persian or English cucumbers are worth seeking out because they don’t need peeling and have fewer seeds than regular cucumbers. If you can’t find them, peel and seed a regular cucumber before chopping. For the olives, buy them already pitted to save yourself the trouble of removing them.
Prep ahead: Make your own hummus a day or two in advance if using homemade. Chop all vegetables except tomatoes a few hours ahead and store separately. Mix the dressing a few hours in advance. Then just assemble everything right before serving.
Serve with: Air fryer pita chips, warm pita, sliced baguette or crostini, mini naan bread, raw vegetables (carrots, cucumber slices, celery sticks, snap peas, radish slices), or crackers. You can also serve this as part of a Mediterranean feast alongside lamb meatballs or Greek grilled chicken.
Serving Suggestions
All you need are some dippers to transfer this Greek hummus from the platter to your mouth! Here are a few of my favorites:
- Air Fryer Pita Chips
- Sliced baguette or crostini
- Mini naan bread (serve warmed)
- Raw veggies like carrots, cucumber slices, radish slices, celery sticks, snap peas
- Crackers
- Spoons – Half joking, half serious because this loaded hummus is topped with veggies, so you can also just scoop with a spoon and enjoy. š
FAQs
Classic or roasted garlic hummus works great since the toppings add so much flavor. Roasted red pepper hummus is also delicious. Avoid heavily flavored varieties like jalapeƱo or dessert hummus (obviously!) since they might clash with the Mediterranean toppings.
Absolutely! Spread hummus in individual bowls and let everyone top their own. This works great for meal prep too, pack the hummus and salad separately and assemble when ready to eat.
Soak thinly sliced red onion in cold water for 5-10 minutes after slicing, then drain and pat dry. This mellows out the sharp bite while keeping the flavor. You can also use less onion or skip it entirely if you prefer.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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