Loaded Hummus Platter
Jul 09, 2025
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Summer’s heat has me searching my no-cook recipes to pack in the nutrients without heating up the kitchen. This Loaded Hummus Platter fits the bill and makes for a great party platter or light vegetarian lunch. The easy hummus recipe is topped with a vibrant salad made from Mediterranean ingredients like kalamata olives, crumbled feta and fresh herbs.
Whether you’re entertaining, looking for a snack to meal prep for the week or just in the mood for something crisp and refreshing, this hummus platter checks every single box. The hummus is smooth and creamy, and the topping adds texture with a nod to traditional Greek or Mediterranean flavors.
What You Need to Make this Easy Hummus Recipe
Simple pantry staples come together in minutes for the base of this hummus platter. Here’s the short list of what you’ll need:
- 15 ounce can chickpeas, drained and rinsed
- 1/3 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon kosher salt
- ¼ cup water, as needed
The salad toppings and garnishes are what give this loaded hummus a Greek-style flavor. You can customize it to your liking by swapping ingredients you prefer. Here’s the ingredient list I recommend:
- 1 cup cherry tomatoes, halved
- ½ cup diced red onion
- 1 cup chopped cucumber
- ¼ cup diced red bell pepper
- ½ cup kalamata olives
- ¾ cup feta cheese, crumbled
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons toasted pine nuts
- 3 pinches sumac (optional)
Hummus Platter Ideas & Customizations
While this platter is loaded with all my favorite go-to toppings, you can easily mix and match ingredients to suit your preferences. Here are some hummus platter ideas to get you inspired:
- Swap cumbled feta for creamy goat cheese or plant-based cheese to make it vegan
- Add marinated artichokes or roasted red peppers for an extra depth of flavor
- Finish with za’atar or everything bagel seasoning instead of sumac
- Mix up the fresh herbs – use dill or oregano – based on what you have on hand
A Mediterranean Appetizer to Wow Guests
Whether you’re planning a gathering or just want a beautiful snack board for yourself, this Mediterranean hummus platter is loaded with texture, flavor and can be made Plant-Based Whole30 compatible (just skip the feta cheese).
You can easily prepare the hummus in advance and chop up the loaded topping elements. Refrigerate and put them together when you’re ready to serve. Be sure to drizzle on as much olive oil as you’d like – it’s important to measure with your heart on these kinds of things.
If you like this simple hummus platter and are looking for other Mediterranean meals and recipes, you might want to try this hummus variation or my Mediterranean Cod.
Hummus Platter
Ingredients
For the hummus:
- 15 ounce can chickpeas, drained and rinsed
- ⅓ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- ½ teaspoon kosher salt
- ¼ cup water, as needed
For the topping:
- 1 cup cherry tomatoes, halved
- ½ cup diced red onion
- 1 cup chopped cucumber
- ½ cup kalamata olives
- ¾ cup feta cheese, crumbled
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons toasted pine nuts
- 3 pinches sumac, optional
For serving:
- Carrot sticks
- Celery sticks
- Pita chips
- Fresh pita, torn
Instructions
For the hummus:
- Add all ingredients, except water, to the bowl of a food processor. Secure lid and mix on high until combined.
- Stop to scrape down the sides, as needed. Check consistency and add 1 tablespoon water at a time, as needed, to reach desired consistency.
- Spread the hummus on a rimmed plate or low bowl with an edge. Use the back of the spoon to create swirls into the hummus.
For the topping & serving:
- In a medium bowl, toss together the chopped cucumber, cherry tomatoes, red onion and bell pepper. Season with ¼ teaspoon kosher salt and cracked black pepper. Spoon onto the hummus.
- Sprinkle kalamata olives onto the vegetable layer, followed by feta cheese. Drizzle on olive oil and season with a few more pinches of black pepper and sumac (optional).
- Garnish with fresh parsley, mint and toasted pine nuts.
- Serve with pita and cut vegetables.
Like this? Leave a comment below!
