This Loaded Hummus Dip aka as Greek Layered Hummus features a creamy layer of silky and delicious hummus topped with crisp veggies, fresh herbs, olive oil and other fixings! This Mediterranean inspired Loaded Hummus recipe comes together quickly and can be served as an appetizer or even a light meal.
Loaded Hummus Dip: recipe at a glance
- Why You’ll Love It: Unlike most party dips, loaded hummus aka Greek layered dip is light, refreshing and packed with wholesome ingredients and plant-based protein. Delicious and healthy, all in one bite!
- Perfect Party Dip: This Mediterranean dip is not only delicious but also visually stunning! Loaded hummus is a great “safe option” when you’re unsure if your guests have specific dietary restrictions. This is a great grazing dish everyone will just want to dig in.
- Dietary: This easy dip recipe is vegetarian, vegan, gluten-free-grain-free, dairy-free.
- Versatile: You can top the hummus with any of your favorite ingredients or whatever you have in your fridge or pantry.
Ingredients to Make Loaded Hummus
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Hummus: Used as the base layer of this appetizer, hummus is packed with nutrients and plant-based protein. Our quick and easy authentic hummus recipe makes the creamiest, fluffiest and most delicious hummus. Best part is, it takes less than 10 minutes to make it from beginning to end. Although you can use store-bought hummus, I think you should give my authentic Lebanese hummus recipe a try. It’s made with canned chickpeas for convenience.
- Tomatoes: Whatever type of tomato is in season or at it’s best is the one you should get! I’m using grape tomatoes cut in half but you can use cherry tomatoes in quarters or regular tomatoes, chopped. If possible, remove some of the seeds from the tomatoes to reduce excess moisture that can make the dip a bit watery
- Cucumbers: They add so much freshness. Persian cucumbers or English cucumbers are my preferred choices but you can use what you have at home.
- Olives: They add a touch of brined saltiness to the dish. I always have Kalamata olives in my fridge as it’s one of my absolute favorite type of olive but you can use any type of olives or a combination of them. Use pitted olives when possible.
- Onion: I use red onions as they add color and a bit of a bite without the strong harsher taste of white onions.
- Olive Oil: Use good quality extra virgin olive oil.
- Feta Cheese: Salty, tangy and a bit creamy, feta cheese has lots of flavor! To keep this appetizer vegetarian/vegan, skip the cheese or use plant-based cheese.
- Parsley: Besides looking beautifully green, parsley adds fresh taste and a herbacious note to this easy dip. Choose flat leaf parsley aka Italian parsley which is better than curly parsley (which seriously tastes like absolutely nothing!).
- Lemon Juice (optional): From fresh lemons.
- Other Topping Ideas: Chopped avocado, whole chickpeas, roasted bell peppers or chopped raw bell peppers, chopped mint, basil or dill. Chopped and toasted nuts such as pine nuts. As for spices, sumac, ground cumin, red pepper flakes and smoked paprika can be added.
Serving Ideas:
We love serving Loaded Hummus dip with pita bread, pita chips, crackers, flatbread, tortillas and even carrot sticks!
How to Make Loaded Hummus
Making this loaded hummus dip (sometimes called Greek Layer Dip), it’s so easy, it hardly requires a recipe however, check the printable recipe card below for all ingredients and quantities plus detailed step-by-step instructions.
- First, layer the hummus on a large plate or bowl.
- Add the toppings, garnish with fresh herbs, sprinkle with lemon juice (optional), season and serve.
Recipe Tips
- Assemble Right Before Serving: Assemble and layer the loaded hummus right before serving it. This will prevent the moisture from the veggies to seep through into the hummus while keeping the veggies as fresh and crisp as possible.
- Small Chunks: Chop all the toppings into smaller pieces so they are easy to scoop up.
Frequently Asked Questions
Can I use store bought hummus instead of making it?
Yes! although we love our hummus recipe and how easy it is to make, you can buy hummus instead.
Can I make Loaded Hummus ahead of time?
Although assembling right before serving it’s ideal, you can assemble this dip 1-2 hours ahead of time, but it’s best if you add the tomatoes at the last minute (because of their excess moisture).
Making Ahead, Storing and Freezing
- Making-Ahead: You can prepare the hummus up to a week in advance and store it covered in the refrigerator. Alternatively, hummus can be frozen for up to 3 months. As for the fresh veggies, you can prep them the night before and store them separately in the fridge. For best results, assemble the dip just before serving to prevent excess moisture from the veggies, especially the tomatoes, from releasing and affecting the texture of the dish.
- Storing: Leftovers can be stored covered, in the fridge for 1-2 days. Keep in mind that because of the moisture of the fresh veggies, the texture will change a bit.
- Freezing: Although hummus can be frozen for up to 3 months, I don’t recommend freezing the assembled dip.
Take a look at these other appetizer recipes:
Things you may need
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Food Processor Cuisinart 8-cups
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Maple Wood Cutting Board
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Wusthof Classic 8-inch Chef’s Knife
Email me this recipe for later!
Loaded Hummus Dip
Lusciously creamy and smooth, Loaded Hummus is a fully customizable appetizer packed with flavor! Incredibly satisfying, this plant-based dip is always a favorite.
Ingredients
- 2 cups creamy hummus no garnishes
Toppings
- 2-3 Persian cucumbers or about 1/3 of an English cucumber diced
- 1 medium tomato diced or about 4-6 ounces of grape tomatoes cut in half
- 1/4 of a small red onion diced
- 1/2 cup pitted Kalamata olives and/or Castelvetrano green olives chopped in half
- 1/3 cup feta cheese crumbled
- Extra virgin olive oil for drizzling
- Chopped flat leaf Italian parsley
- Kosher salt or any finishing salt to taste
- Lemon juice to taste
Optional toppings:
- 1/4 cup whole chickpeas
- 1/4 cup diced roasted red pepper or diced pimentos
- 1/2 – 1 avocado pitted and diced
- 1/2 lemon supreme chopped into 3rds (optional)
- Fresh basil or mint chopped (optional)
- Ground sumac ground cumin, paprika and/or cayenne pepper
Instructions
- Spread hummus on a large plate or bowl
- Top with cucumbers, tomatoes, red onion, olives and feta cheese. Drizzle with oil and garnish with chopped parsley. Add a squeeze of lemon juice and sprinkle with salt to taste. Serve with pita bread or pita chips.
Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!
Recipe Notes
- Make Ahead: You can prepare the hummus up to a week in advance and store it covered in the refrigerator. Alternatively, hummus can be frozen for up to 3 months. As for the fresh veggies, you can prep them the night before and store them separately in the fridge.
- Freezing: Although hummus can be frozen for up to 3 months, I don’t recommend freezing the assembled dip.
- Assembling: For best results, assemble the dip just before serving to prevent excess moisture from the veggies, especially the tomatoes, from releasing and affecting the texture of the dish. NOTE: You can assemble 1-2 hours ahead of time, without adding the tomatoes until the last minute (because of their excess moisture).
- Storing: Leftovers can be stored covered, in the fridge for 1-2 days. Keep in mind that because of the moisture of the fresh veggies, the texture will change a bit.
Nutrition
Nutrition Facts
Loaded Hummus Dip
Amount Per Serving
Calories 137
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 6mg2%
Sodium 437mg19%
Potassium 210mg6%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 1g1%
Protein 6g12%
Vitamin A 221IU4%
Vitamin C 3mg4%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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