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Overhead view of a Greek-style loaded hummus platter on a wooden board with feta, tomatoes, cucumbers, and pita bread.

Greek-style loaded hummus platter

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 230
Ingredients Method Notes

Ingredients
  

  • - 16 oz Hummus store-bought or homemade
  • - 1 cup English cucumber finely diced
  • - 1 cup cherry tomatoes halved or quartered
  • - 1/2 cup Kalamata olives pitted and halved
  • - 1/4 cup red onion finely diced
  • - 1/2 cup canned chickpeas rinsed and drained
  • - 1/2 cup feta cheese crumbled
  • - 2 tbsp high-quality extra virgin olive oil
  • - 1 tsp sumac or sweet paprika
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 1 tbsp fresh dill chopped
  • - 1 lemon cut into wedges (for serving)
  • - For Dipping: Warm pita bread pita chips, bell pepper strips

Method
 

  1. Spread the Hummus: Spoon the hummus onto a large, shallow platter or wooden board. Using the back of a large metal spoon, make deep circular swooshes and ridges in the hummus.
  2. Layer the Fresh Veggies: Evenly scatter the diced cucumbers, halved cherry tomatoes, and red onions across the top of the hummus.
  3. Add the Briny & Protein Elements: Distribute the halved Kalamata olives, rinsed chickpeas, and crumbled feta cheese over the vegetables.
  4. Garnish and Season: Drizzle the extra virgin olive oil over the platter, letting it settle into the hummus ridges. Dust with sumac (or paprika) and scatter the fresh parsley and dill over the top.

Notes

  • Platter Choice: Use a flat, wide board or shallow platter. Deep bowls hide the toppings at the bottom.
  • Make-Ahead Prep: Chop vegetables up to 2 days in advance and store in separate airtight containers.
  • Assembly Timing: Assemble no more than 30 minutes before serving. Salt from the feta and olives will draw water out of the tomatoes and cucumbers, making the hummus runny if left sitting too long.
  • Serving Temperature: Take the hummus out of the fridge 15 minutes before plating. It spreads better and tastes more flavorful at room temperature.
  • Vegan Modification: Omit the dairy feta or use a plant-based block feta alternative.