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Greek Salad Hummus Board for Easy Party

Makea fresh, feta-and-olive topped board that’s perfect for hosting. This HummusRecipe turns into Party Food Appetizers and shareable FoodPlatters—from a Greek Salad Hummus Board to a MediterraneanPlatter With Hummus And Vegetables, featuring an Herb-flavored HummusDip as an Herb Garnished Hummus Dish with a hint of LebaneseFattet Hummus for easy Mediterranean Diet Recipes.
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Prep Time 10 minutes
Servings: 6 serving
Course: Dessert
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cups hummus homemade or store-bought
  • ¼ cup kalamata olives pitted and chopped (optional)
  • 1½ cups cherry tomatoes halved (quarter larger ones)
  • ½ cup cucumber slices about 4 mini cucumbers
  • 1 small red onion or 1 shallot thinly sliced (about ¼ cup)
  • 2 –3 pepperoncini peppers thinly sliced
  • 1 garlic clove minced
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • ¼ cup olive oil
  • 1 –2 Tbsp finely chopped fresh herbs parsley, mint, chives—or a mix, plus extra for topping
  • Sumac or paprika for finishing
  • Toasted pine nuts for serving (optional)
  • Lemon wedges or slices for serving

Method
 

  1. Make the topping mix: In a bowl, combine the tomatoes, cucumbers, onion (or shallot), pepperoncini, olives (if using), and minced garlic.
  2. Dress it up: Add the oregano and drizzle in the olive oil. Season generously with salt and pepper, then toss until everything looks glossy and well-coated.
  3. Add fresh herbs: Stir in your chopped herbs so the whole mixture smells bright and herby.
  4. Assemble the board: Spoon the hummus onto a large serving plate or platter and spread it out into a thick, swoopy layer.
  5. Pile and finish: Spoon the veggie mixture over the hummus. Scatter extra herbs on top, sprinkle with sumac or paprika, and add toasted pine nuts if you want that extra crunch. Serve with lemon on the side.

Notes

  • Homemade hummus makes this feel extra special (creamier, fresher, and more flavorful). But when time’s tight, store-bought works great—go for a plain hummus without added flavors since the toppings bring plenty of punch.
  • Quick pita chips: Cut pita rounds into triangles (usually 6–8 pieces per pita). Drizzle with olive oil and sprinkle with a pinch of Greek or Italian seasoning. Bake at 350°F (175°C) for about 8 minutes, or until golden and crisp. When they come out, toss with a little chopped parsley and let them cool before serving.