Hummus and Greek salad – unite! Pairing together a spread with scoop-able salad makes for a really fun and festive dish to be part of your appetizer course or main meal. It’s also super easy to throw together, yet looks beautiful on your table (not to mention yummy). Just spread the chummus onto part of a platter or plate, and add the salad all around. Garnish with extra olives, mint, and paprika.
- 16 oz Hummus
- 2 Persian cucumbers or 1 English cucumber, chopped
- 8 oz cherry or grape tomatoes, halved
- Handful of pitted Kalamata olives
- Handful of pitted green olives
- Juice of 1 lemon
- 1 tsp dijon mustard
- 1 tsp olive oil
- 1⁄8 tsp salt
- 1⁄8 tsp pepper
- 1⁄8 tsp dried oregano
- Handful of mint leaves, chopped
- Paprika for garnish
Scoop hummus onto one end of a platter and spread so that it covers part of the plate. It doesn’t have to be perfect – you will overlap the inner edges with salad. Randomly arrange the cucumbers, tomatoes, and olives on the platter, overlapping the edges of the chummus on the inside of the platter.
Whisk together the lemon juice, dijon, oil, salt, pepper, and oregano. Pour over salad portion. Scatter mint leaves over the salad, and dust the strip of the hummus with paprika.