Greek Hummus with Crisp Veggies and Feta

Name: Greek Hummus with Crisp Veggies and Feta
Total time: 10 min
Ingredients: 2 cups (480 ml) plain hummus, use store-bought or homemade if you like; 1 clove garlic, peeled and chopped as tiny as you can; ¼ cup (40 g) kalamata olives, pitted and roughly chopped; ½ cup (70 g) mini cucumbers, just slice them up thin (about 4 small ones); ¼ cup (25 g) red onion or shallot, sliced super thin; 1½ cups (225 g) cherry tomatoes, cut in half or smaller if they're big; 2–3 pepperoncini peppers, sliced nice and thin; Salt and black pepper, add as much as you think it needs; 1–2 tablespoons (4–8 g) a mix of fresh herbs like mint, parsley, or chives, just chop them up small and throw in extra for the top if you want; ½ teaspoon of dried oregano; Lemon wedges, nice to squeeze on right before eating; Sumac or paprika, sprinkle these over the top; ¼ cup (40 g) feta cheese, break it up with your fingers (leave out or sub with plant-based if you want it vegan); ¼ cup (60 ml) extra virgin olive oil; Toasted pine nuts, toss on top if you feel like it

ioanacooks.com

Rich, smooth hummus stacked with colorful Greek veggies, crumbled feta, and fresh herbs. Grab some pita or your favorite crunchy veggies and dig in with friends.

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Ingredients

2 cups (480 ml) plain hummus, use store-bought or homemade if you like
1 clove garlic, peeled and chopped as tiny as you can
¼ cup (40 g) kalamata olives, pitted and roughly chopped
½ cup (70 g) mini cucumbers, just slice them up thin (about 4 small ones)
¼ cup (25 g) red onion or shallot, sliced super thin
1½ cups (225 g) cherry tomatoes, cut in half or smaller if they're big
2–3 pepperoncini peppers, sliced nice and thin
Salt and black pepper, add as much as you think it needs
1–2 tablespoons (4–8 g) a mix of fresh herbs like mint, parsley, or chives, just chop them up small and throw in extra for the top if you want
½ teaspoon of dried oregano
Lemon wedges, nice to squeeze on right before eating
Sumac or paprika, sprinkle these over the top
¼ cup (40 g) feta cheese, break it up with your fingers (leave out or sub with plant-based if you want it vegan)
¼ cup (60 ml) extra virgin olive oil
Toasted pine nuts, toss on top if you feel like it