Loaded Hummus Dip

“When I would go get take out from Chickpeas (a great little Mediterranean fast food place), I would often have extra hummus, salads and pita bread left over. It made a fantastic snack the next day and sometimes even a quick light lunch. This recipe is inspired by that. You can customize it based on whatever you might have in your fridge.” – April Ferre

Loaded Hummus Dip

Course: Appetizer
Cuisine: Mediterranean


  • Hummus
  • Olive Tapenade
  • Tomato Diced
  • Cucumber Diced
  • Beets Diced
  • Moroccan Carrots
  • Feta
  • Pine Nuts
  • Extra Virgin Olive Oil
  • Olives For Garnish
  • Chopped Fresh Parsley For Garnish


  • Spread hummus on a platter. Place a dollop or two of olive tapenade in the center.
  • Sprinkle tomatoes, cucumber, beets, carrots, and feta on one half of the platter. Top the whole platter with some pine nuts and a drizzle of olive oil.
  • Garnish with extra whole olives and some parsley. Serve with warm pita bread. Great as an appetizer or a light lunch.

2021 Recipe – April Ferre

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