Name: Mediterranean Loaded Hummus
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 red peppers; 500 g canned chickpeas, drained and rinsed; 1–2 garlic cloves, crushed; ¼ cup tahini; Juice of ½ lemon; 1 teaspoon smoked paprika; 2 tablespoons olive oil; Salt, to taste; 5 oz cherry tomatoes, chopped; ½ red onion, finely sliced; 1 cucumber, chopped; ¼ cup capers; ¼ cup black olives; 1 tablespoon za’atar; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh mint

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This Mediterranean Loaded Hummus is more than just a dip—it’s a vibrant, hearty dish that combines silky roasted red pepper hummus with a refreshing Mediterranean salad topping. Served with pita bread or fresh veggies, it’s perfect as a snack, appetizer, or even a light main course.

Mediterranean Loaded Hummus

Why You’ll Love This Recipe

Loaded hummus takes a classic dish and transforms it into a colorful, satisfying centerpiece. The creamy chickpea base is balanced by crisp vegetables, briny olives, and aromatic za’atar, making every bite fresh and flavorful.

A stunning appetizer or light meal
High in protein and fiber
Vegan and naturally gluten-free
Bursting with Mediterranean flavors
Quick and easy to prepare
Versatile for parties, lunches, or dinner spreads
Customizable toppings
Nutrient-packed with fresh veggies
Great for sharing
Perfect with pita, crackers, or crudités

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the red pepper hummus:

2 red peppers
500 g canned chickpeas, drained and rinsed
1–2 garlic cloves, crushed
¼ cup tahini
Juice of ½ lemon
1 teaspoon smoked paprika
2 tablespoons olive oil
Salt, to taste

For the Mediterranean salad:

5 oz cherry tomatoes, chopped
½ red onion, finely sliced
1 cucumber, chopped
¼ cup capers
¼ cup black olives
1 tablespoon za’atar
1 tablespoon olive oil
Salt and pepper, to taste

For garnish:

Fresh mint

Directions

Roast the peppers: Cut red peppers in half and roast for about 15 minutes, or until skins are browned and peppers softened. Let cool, then peel off skins.
Make the hummus: In a food processor, combine chickpeas, tahini, garlic, lemon juice, smoked paprika, and olive oil. Add roasted peppers and blend until smooth. Add a splash of cold water if needed to reach desired consistency.
Prepare the salad: In a bowl, combine cherry tomatoes, cucumber, red onion, capers, and black olives. Toss with olive oil, za’atar, salt, and pepper. Add fresh mint.
Assemble: Spread the hummus onto a serving plate, swirling with the back of a spoon. Top with the Mediterranean salad.
Serve: Enjoy with pita bread, crackers, or fresh vegetables.

Servings and timing

This recipe yields 4 servings.
Prep Time: 20 minutes
Cook Time: 0 minutes (plus pepper roasting time ~15 minutes)
Total Time: 20 minutes

Variations

Extra Creamy Hummus: Add Greek yogurt or extra tahini for a richer base.
Spicy Kick: Blend in a roasted chili pepper or a pinch of cayenne.
Nutty Flavor: Add toasted pine nuts on top for extra crunch.
Different Salad Topping: Swap olives for sun-dried tomatoes or roasted artichokes.
Herby Boost: Use fresh basil, dill, or cilantro instead of mint.
Grain Bowl: Serve hummus and salad with quinoa or couscous for a full meal.
Pickled Twist: Add pickled red onions or turnips for tang.
Avocado Hummus: Blend avocado into the hummus for extra creaminess.
Cheese Addition: Top with crumbled feta if not vegan.
Pesto Drizzle: Swirl in a spoonful of basil or red pepper pesto for extra depth.

Storage/Reheating

Store leftover hummus and salad separately in airtight containers in the refrigerator.

Hummus will keep for up to 5 days.
Salad is best within 2 days to keep the vegetables crisp.
Not recommended for freezing, as hummus and fresh vegetables may lose their texture.

FAQs

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted peppers are a convenient substitute and save time.

Do I need to peel the chickpeas for smooth hummus?

Peeling isn’t required but can make the hummus extra creamy.

What can I use instead of tahini?

Sunflower seed butter or cashew butter works as a substitute, though the flavor will differ slightly.

Can I make this ahead of time?

Yes, roast the peppers and prepare the hummus up to 2 days ahead. Assemble with the salad just before serving.

Is this recipe vegan?

Yes, it’s 100% vegan and plant-based.

What if I don’t have za’atar?

You can substitute with a mix of oregano, thyme, sesame seeds, and a pinch of sumac.

Can I use green peppers instead of red?

Yes, though red peppers are sweeter and add more depth of flavor.

What’s the best way to serve this?

Serve as a dip with pita bread, crudités, or as part of a mezze platter.

Can I make the hummus without a food processor?

Yes, use a high-speed blender or mash by hand for a chunkier texture.

How can I reduce the sodium?

Rinse canned chickpeas well and reduce the capers or olives in the topping.

Conclusion

Mediterranean Loaded Hummus is a feast for the senses—smooth, smoky hummus topped with a vibrant, zesty salad. It’s quick to prepare, nourishing, and versatile enough to serve as an appetizer, snack, or even a light main dish. With its colorful presentation and bold flavors, this recipe is sure to become a go-to favorite for gatherings or everyday meals.