This fully loaded Hummus Dip is topped with a tasty blend of tomatoes, cucumber, feta, and lemon that will have you and your guests coming back for more!
Because we’re all about easy appetizers around here, you can use leftover homemade hummus or store bought hummus to make this loaded hummus into the speediest of snacks.
It’s a great addition to an epic mezze style mediterranean hummus platter or serve it up with fluffy pita wedges and a veggie tray.
The tasty topping is a mini-batch of my super popular Mediterranean Feta Dip (it always gets rave reviews!!) which has been one of my go-to party and potluck appetizers for years now. It’s easily made in advance and is gloriously portable. Plus it’s utterly delicious!
Have I convinced you to make it? GOOD! You need this in your face right away.
As written, this delicious dip is vegetarian, gluten-free, grain-free, and full of nutrients like fiber, protein, and vitamins galore. It makes a perfect party appetizer!
Loaded Hummus Dip with tomatoes, feta, and cucumber
Only need a little? This recipe is easily halved for a smaller snack situation.
Feeding a crowd? Double or triple the recipe as needed!
The 2 cups of hummus in the recipe is equal to around two 10 oz containers of store bought hummus, or you can use your favorite homemade hummus recipe. I’ll include a bunch of hummus recipes at the bottom of this post if you need one.
I used plain hummus but it’s also positively amazing with a variety of hummus flavors. Try it with roasted red pepper hummus, garlic hummus, lemon hummus, or your go-to variety!
Loaded Hummus Dip
Ingredients
- 2 cups hummus (homemade or store bought)
- 3 oz crumbled feta cheese approx. 3/4 cup
- 1 cup finely chopped tomato
- ½ cup finely chopped English cucumber
- ¼ cup chopped green onion
- 2 TBSP quality olive oil or avocado oil
- 2 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp dried basil
- ⅛ tsp garlic powder
- ⅛ tsp dried oregano leaves
- sweet paprika for topping
- extra virgin olive oil for drizzling
OPTIONAL EXTRAS
- sliced olives
- chopped marinated artichoke
- chopped banana pepper
- sun-dried tomatoes
- dried or fresh dill
- fresh parsley
- freshly ground black pepper
Instructions
- Finely chop cucumber and tomatoes. Thinly slice green onion.
- Whisk together olive oil, lemon juice, and spices in a medium bowl.
- Add veggies, herbs, and crumbled feta to the bowl mix well. Set aside for flavors to marinate.
- Spread hummus on a serving platter. Sprinkle with paprika and drizzle with extra virgin olive oil.
- Ready to dive in? Add feta and veggie mixture to the hummus and serve with your choice of tasty dippers. (see notes) Enjoy!
Notes
Nutrition
DelicioUS dIPPERS
- carrot sticks or baby carrots
- sliced bell pepper or halved sweet mini peppers
- fluffy pita wedges or pita chips
- sliced cucumbers
- celery sticks
- broccoli
- cauliflower
- pretzels
- crackers
Q: What kind of tomatoes should I use?
As long as they’re ripe, any tomatoes will work here! You can raid your garden or snag some tasty tomatoes from the farmer’s market or grocery store. During the off-season I always opt for ripe and ready greenhouse grown tomatoes.
Feel free to use all one type or mix and match! I used a combination of cherry tomatoes with vine-ripened tomatoes but you can also use Roma tomatoes, campari tomatoes, heirloom tomatoes, or whatever you have handy!
Q: Can I add anything else?
You sure can! Sliced olives or sun dried tomatoes are both delicious options are are chopped marinated artichokes and chopped pickled banana peppers.
You can opt for fresh herbs in place of dried (just add a little more fresh than you would dried for extra flavor) and additional herbs like dill and parsley are oh so amazing with this dip.
If you get a chance to try this tomato and feta topped loaded hummus dip, I’d love to hear about it. Leave me a comment here (LOVE checking those daily!) and tell me all about your tasty creation!
Questions & Reviews
My go to party appetizer. Thanks!
Thanks Dale! So stoked you’re loving the recipe!
Just doomscrolling for lunch ideas and then this beauty pops up! I whipped it together so fast and ate it quicker than I made it! I’m obsessed now! If you’re reading this, EAT IT!! Haha. But no, seriously, it’s so good. Love your food Jenn!!!
Ahhh yay — thank you Phoenix! So glad my recipe found you!