What’s your favorite appetizer? For me the answer will always be dip. I’m obsessed. Whether it’s cheese, guac, bean, spinach or anything in-between I’m here for it! Enter this Greek Loaded Hummus.
We eat tubs and tubs of hummus in our house. When my job closed in March for the beginning of quarantine I took home a HUGE restaurant sized container and our family polished it off in less than a week. Needless to say, we love hummus. So I knew this dinner style hummus would be a hit.
I loaded up this creamy dip with all the toppings, toasted a baguette and served with a green salad to make a complete dinner. Greek Loaded Hummus would also be a great appetizer for a bigger meal.
My intention was to top this hummus with couscous, but the grocery store was out. I’d already told my kids this was what we were having for dinner and I wasn’t prepared for a revolt, so I improvised. The orzo was actually a great addition and I’ll continue to make it this way, but I do still think couscous would be delicious!
I also have to make a confession. I don’t make my own hummus. I’ve never been able to make a batch that we like as much as the store bought. And if I’m being honest, I make a lot of things homemade and we eat a lot of hummus and sometimes I just don’t have the time. One day I’ll make my own, but for now I use plain store bought hummus for this dip. If you make your own, that’s even better! Use that!
I made a batch of our favorite Vegan Tzatziki to serve along with the hummus. Serve with your favorite veggies, crackers or bread for dipping.
If you love dip as much as I do you may also like this Guacamole with Roasted Peppers and Corn.
If you try this recipe make sure to snap a photo and tag me or share with #mealsbythemountain! I love seeing what you come up with!
Greek Loaded Hummus
Ingredients
- Plain Hummus store bought or homemade
- 1 cup Orzo cooked*
- Kalamata Olives
- Cucumbers
- Red Onion
- Vegan Feta I use Violife
- Dill
- Cherry Tomatoes quartered
- Lemon
- Salt
- Pepper
For Dipping
- Bread
- Crackers
- Vegetables
- Pita
Optional Topping
- Tzatziki (recipe link in blog)
Instructions
- Add water to a pot, salt and bring to a boil
- Once boiling add dry orzo and cook until al dente, 7-9 minutes
- Remove orzo from water and allow to cool
- While pasta is cooling cut up the veggies
- Toss pasta with a bit of olive oil, a squeeze of lemon, salt and pepper
- In bowl add hummus, top with remaining ingredients.
- Serve with bread, pita, chips and/or veggies for dipping and tzatziki
[…] Loaded Greek Hummus […]