Description
Creamy hummus topped with all the Greek fixings, artichoke hearts, tomatoes, cucumbers, red onion, kalamata olives, feta cheese, avocado, and fresh dill. It’s served with sturdy pita chips or gluten free crackers for the ultimate dipping experience. The perfect appetizer for any party.
Ingredients
- Hummus:
- 2 15 ounce cans chickpeas, drained and rinsed
- 1/4 cup tahini paste (ground sesame seeds)
- Juice of 1/2 to 1 lemon
- 1/4 to 1/2 teaspoon ground cumin
- 1/2 teaspoon to salt (or to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 2 garlic cloves
- 2 to 4 tablespoons water ( or as needed to thin)
- Toppings:
- A drizzle of olive oil
- A sprinkle of red pepper flakes (optional)
- Grape or cherry tomatoes, sliced
- Pitted kalamata olives
- 1/4 of a red onion, thinly sliced
- mini cucumbers, sliced
- 1/2 to 1 avocado, cubed
- 1/2 to 1 15 ounce can quartered artchoke hearts, drained
- Feta cheese, crumbled
- Fresh dill, roughly chopped
- Lemon wedges (optional)
- For dipping:
- Best served with gluten free crackers or pita chips (if not gluten free)
Instructions
- Make Hummus: Add all ingredients except for the water to a food processor. Process until crumbles form. Add 1 tablespoon of water at a time and continue to process until your get a smooth, but very thick consistency (see photo in post). Spread the hummus onto a large plate or serving platter.
- Add toppings: You can mix or match the toppings as you prefer them. The main ones that I think give it that Greek taste is the kalamata olives, red onion, cucumbers, artichoke hearts, feta cheese, and fresh dill. BUT again, it’s up to you. Scatter and arrange the toppings on the hummus as you like. Serve with gluten free crackers or pita chips for dipping.
- Store leftover hummus and the toppings in separate containers.
Notes
I don’t give exact measurements for the toppings because it’s just how much you like of each one. If you like more artichoke hearts add the entire can or if you want to leave off the avocado go for it. It’s a super easy rough recipe, feel it as you go and make it work for you.
Also, I decided to make a double batch of hummus to have enough of it to hold all of the toppings. However, you could easily cut the hummus portion of the recipe in half and scale back on the toppings as needed if you are making this for a smaller crowd. 🙂
If you want to take this hummus to a party I suggest making the hummus ahead at your house. Bring the prepared hummus and the toppings along. Spread the hummus on the serving dish and prepare the toppings at the host’s house then top with the veggies just before serving. OR at the very least prepare the toppings at your house just before you leave so they are fresh then assemble at the host’s house. 🙂
