What kind of hummus works best?

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 jalapeño or dessert hummus (obviously!) since they might clash with the Mediterranean toppings.

Can I turn this into bowls instead?

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.

How do I prevent the onion from being too strong?

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.

Mediterranean Hummus Platter (Ready in 15 Minutes!)

Name: Mediterranean Hummus Platter Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
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

Description

This stunning Mediterranean hummus platter is loaded with fresh Greek salad toppings. Vegetarian, gluten-free, and ready in just 15 minutes!

Ingredients

Units Scale

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.