About This Recipe
This Layered Mediterranean Hummus Platter is the kind of recipe that brings people together. It’s fresh, flavorful, and easy to make—a total crowd-pleaser from the cookbook Pretty Simple Cooking by Sonja and Alex Overhiser of A Couple Cooks.
I’ve told you how much I adore cookbooks—I collect them, read them before bed, and sometimes even get teary reading the dedications. But Pretty Simple Cooking? This one’s special.
Ingredient Notes
- Classic hummus – Use store-bought or homemade.
- Cherry tomatoes, cucumbers, kalamata olives – All chopped small for the perfect bite.
- Red onion
- Feta cheese – Optional for a plant-based version.
- Fresh herbs – Parsley or mint work great.
- Olive oil + lemon juice – To finish with a Mediterranean touch.
📌 Tip: Make it vegan by skipping the feta or swapping it for a vegan version.
Why You’ll Love This Recipe
- It’s beautiful and effortless. This dish is all about layering fresh, healthy ingredients—perfect for entertaining or a family-style snack.
- It’s kid-approved! I made this for my kids after school, and they were thrilled. Hummus is always a hit at home.
- Inspired by real food and real people. Knowing the story behind the book and its authors makes sharing even more meaningful.
How to Make a Layered Mediterranean Hummus Platter
- Spread the hummus on a serving plate.
- Layer the toppings: chopped veggies, olives, onions, and feta.
- Drizzle with olive oil and a squeeze of lemon juice.
- Finish with herbs and a pinch of salt and pepper.
Serve with warm pita, crackers, or fresh veggies. That’s it!
Variations
- Add toasted pine nuts or chickpeas for crunch.
- Swap in tzatziki or baba ghanoush for a fun twist.
- Turn it into a wrap or sandwich filling with leftovers!
Home Cook to Home Cook
If your family loves bold, bright flavors and snacky meals like mine does, this recipe is a must. It’s also great for get-togethers—it’s pretty, it’s plant-forward, and you can prep everything ahead.
Layered Mediterranean Hummus Platter
Ingredients
- ¼ cup minced red onion
- ½ cup chopped cucumber
- ½ cup chopped artichoke hearts
- 1/4 cup Kalamata olives chopped
- 1/2 cup quartered cherry tomatoes
- 1½ cup hummus
- 1 handful of cilantro to finish
- Paprika for garnish
- Squeeze of lemon juice
- Pita bread or pita chips for serving
Instructions
- Peel and chop the onions, rinse with cold water to remove the strong bite.
- Peel the cucumber, and remove the seeds with a spoon, chop into small pieces.
- Chop the artichoke hearts, olives and cherry tomatoes.
- Spread the hummus on a large plate and sprinkle with the red onions, diced cucumber, chopped artichoke hearts, olives, cherry tomatoes and finish it up with chopped cilantro, paprika, and a squeeze of lemon juice.
- Serve with pita bread or pita chips.
Notes
How to Store
- Store leftovers in an airtight container in the fridge for up to 2 days.
- If you’re using cucumbers and tomatoes, try to keep them separate before layering if you’re prepping ahead—they tend to release water and can make the hummus watery.
Make Ahead
- You can chop all the toppings and store them separately a day ahead.
- The platter is best assembled right before serving so everything stays fresh and vibrant.
Serving Tips
- Serve with warm pita bread, pita chips, or sliced veggies like carrots and bell peppers.
- It also works great as a spread for sandwiches or wraps.
Substitutions
- Feta: Omit for vegan or swap with a plant-based feta or crumbled tofu with lemon juice and salt.
- Olives: Not a fan? Capers or roasted red peppers make a great salty, tangy replacement.
- Hummus: Any flavor works! Try roasted garlic, red pepper, or even beet hummus for a twist.
Tool Tips
- A shallow, wide platter or dish makes for the prettiest presentation.
- Use a small spoon or spatula to get even layers of toppings.
- If you’re entertaining, keep a damp paper towel nearby to wipe plate edges for a cleaner look.
Flavor Boosters
- Add a drizzle of pomegranate molasses or balsamic glaze.
- Sprinkle with za’atar, sumac, or Aleppo pepper for extra depth.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a Hachette Book Group, Inc subsidiary.
About the Cookbook: Pretty Simple Cooking
Sonja and I met on Instagram, and when I learned that her son has Mexican roots, I immediately shared my sopes recipe with her—it felt like such a beautiful connection. So when she and Alex published Pretty Simple Cooking, I couldn’t wait to dive in.
This cookbook has 100 vegetarian recipes, gorgeous photography, and a vibe that’s warm, friendly, and real, just like the couple behind it.
➡️ Grab the cookbook here
➡️ Visit A Couple Cooks blog and meet their sweet baby Larson
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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