Mediterranean Hummus Stack
This Mediterranean Hummus Stack is super simple to put together and perfect for a crowd. It's got those fresh, bright flavors you crave.
Ingredients
- 2 cans (425 grams each) chickpeas, drained and rinsed
- 0.25 cup tahini
- 0.25 cup lemon juice
- 2 cloves garlic
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 cup water (plus more if needed)
- 3 tablespoons olive oil, divided
- 1 large cucumber, finely diced
- 1.5 cups cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 0.5 cup pitted Kalamata olives, halved
- 0.75 cup crumbled feta cheese
- 0.25 cup fresh parsley, chopped
- 4 whole wheat pita breads or gluten-free crackers, for serving
- 0.5 teaspoon paprika, for garnish
Instructions
- To make the hummus, drain and rinse 2 cans (425 grams each) chickpeas. Peel 2 cloves garlic. Add the drained chickpeas, 0.25 cup tahini, 0.25 cup lemon juice, 2 peeled garlic cloves, 0.5 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 cup water to a food processor.
- Process the mixture, scraping down the sides as needed, until very smooth and creamy. If the hummus is too thick, add 1-2 more tablespoons of water until desired consistency is reached. Taste and adjust seasonings if necessary.
- Finely dice 1 large cucumber. Halve 1.5 cups cherry tomatoes. Thinly slice 0.5 red onion. Halve 0.5 cup pitted Kalamata olives. Chop 0.25 cup fresh parsley.
- To assemble the stack, spread about two-thirds of the prepared hummus onto a large, flat serving platter or plate, forming a round base about 8 inches in diameter.
- In a medium bowl, gently toss together the finely diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives with all but 1 tablespoon of the 3 tablespoons olive oil.
- Carefully spoon the vegetable mixture evenly over the hummus base, leaving a small border of hummus visible.
- Crumble 0.75 cup feta cheese evenly over the vegetable layer. Then, dot the remaining one-third of the hummus over the feta layer.
- Garnish the Mediterranean Hummus Stack with the chopped 0.25 cup fresh parsley, a sprinkle of 0.5 teaspoon paprika, and drizzle with the reserved 1 tablespoon olive oil. Serve immediately with 4 whole wheat pita breads or gluten-free crackers.