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–+ servings
A platter of hummus topped with colorful cherry tomatoes, cucumbers, Kalamata olives, feta cheese, red onion, parsley, and a drizzle of olive oil, served with crackers on the side.

Loaded Hummus Dip

Prep 20 minutes
Cook 0 minutes
Total 20 minutes
Makes 8 Servings

Ingredients

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

  1. Spread hummus on a large plate or bowl
  2. 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.

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

Calories: 137 kcal, Carbohydrates: 11 g, Protein: 6 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Cholesterol: 6 mg, Sodium: 437 mg, Potassium: 210 mg, Fiber: 4 g, Sugar: 1 g, Vitamin A: 221 IU, Vitamin C: 3 mg, Calcium: 63 mg, Iron: 2 mg
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