Loaded Hummus Platter

Memorial Day is this weekend, which signifies the beginning of summer. So, for any of your summer parties and activities, try this quick and easy loaded hummus platter that is half dip and half salad.

Loaded Hummus Platter Recipe

Ingredients:

• 2 cups of hummus, homemade or store-bought

• 1/4 cup olives, pitted and chopped, (I like to use a mix of green and black olives)

• 1 cup cherry tomatoes halved

• 1 cup diced cucumber

• 1/3 cup of diced red onion

• 1 half sweet pepper, diced (or try a hot pepper)

• 3 tablespoons of crumbled feta cheese

• Salt and Pepper to taste

• 1/4 cup olive oil or Garlic Olive Oil

• Juice from 1/2 lemon

• 1 –2 tablespoons finely chopped fresh herbs parsley, basil, mint, chives + extra for garnish

• 2 tablespoons of toasted pine nuts

• Sumac or paprika to sprinkle on top

• 1/4 cup olive oil or Garlic-infused Olive Oil

Directions:

• In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, sweet pepper, and olives with the olive oil, lemon juice, and a pinch of salt and pepper.

• Add the fresh herbs and crumbled feta cheese; gently toss to combine.

  
  

  

• Spread the hummus onto a serving platter or shallow bowl in an even layer.

• Spoon the veggie mixture over the hummus, spreading it evenly.

• Sprinkle with toasted pine nuts, sumac, or paprika for extra flavor.

• Add a final garnish of fresh herbs, if you'd like.

  
  

Serve with pita chips, warm pita bread, or for a gluten-free version serve with fresh veggies for dipping, such as carrot sticks and celery.