Ingredients
Scale
- 2 cups hummus (store-bought or homemade)
- ¼ cup kalamata olives, pitted and chopped (optional)
- 1½ cups cherry tomatoes, halved or quartered
- ½ cup sliced cucumbers (approx. 4 mini cucumbers)
- 1 small red onion or shallot, thinly sliced (approx. ¼ cup)
- 2–3 pepperoncini peppers, thinly sliced
- 1 clove garlic, minced
- ½ teaspoon oregano
- Salt and pepper, to taste
- ¼ cup olive oil
- 1–2 tablespoons chopped fresh herbs (parsley, mint, chives), plus more for garnish
- Sumac or paprika for sprinkling
- Toasted pine nuts for serving (optional)
- Lemon slices or wedges for serving
Instructions
- Toss olives, tomatoes, cucumbers, onion, pepperoncini, and garlic with oregano and olive oil. Season with salt and pepper. Mix in fresh herbs.
- Spread hummus on a serving platter. Top with the veggie mixture and garnish with extra herbs.
- Sprinkle with pine nuts if using, and dust with sumac or paprika. Serve with lemon slices or wedges.
Notes
- Homemade hummus enhances flavor, but store-bought works well.
- For pita chips: slice pita bread into triangles, drizzle with olive oil and seasoning, bake at 350°F for 8 minutes until golden, then sprinkle with parsley.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian