Description
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.
Ingredients
For the roasted 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
Instructions
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Roast peppers: Halve peppers and roast for 15 minutes until skins are charred. Peel skins once cooled.
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Make hummus: In a food processor, combine chickpeas, tahini, garlic, lemon juice, paprika, and olive oil. Add roasted peppers and blend until smooth, adding cold water if needed.
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Prepare salad: Toss cherry tomatoes, cucumber, onion, capers, and olives with olive oil, za’atar, salt, pepper, and fresh mint.
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Assemble: Spread hummus on a serving platter. Spoon salad over the top.
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Serve with pita bread, crackers, or fresh vegetables.
Notes
- Use jarred roasted peppers for a shortcut.
- Add Greek yogurt or extra tahini for creamier hummus.
- Blend in a roasted chili pepper for spice.
- Garnish with toasted pine nuts for crunch.
- Swap olives with sun-dried tomatoes or artichokes.
- Drizzle pesto for an herby finish.
- Add feta if not vegan.
- Serve with quinoa or couscous for a full meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (plus ~15 minutes roasting time)
- Category: Breakfast
- Method: Roasting
- Cuisine: Mediterranean
