Hummus with Tomatoes and Cucumbers

Recipe adapted from: 


4 large pitas, toasted and cut into wedges

2 cups prepared hummus, either homemade or store-bought

olive oil

1 1/2 cups (8 oz or 225 grams) tomatoes, chopped small

8 oz. small cucumbers, washed, unpeeled and chopped small

1 or 2 sweet peppers, chopped small

1/4 medium red onion, chopped small

Juice of 1/2 a lemon

Salt and freshly ground black pepper

Sumac and/or za’atar (optional)

1 tablespoon finely chopped parsley (or a mix of parsley, mint and chives)

1 tablespoon finely chopped basil

1 gypsy pepper, chopped small


Spread the hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it with olive oil. Mix the tomatoes, cucumbers, sweet peppers, lemon and about 1 1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. If you are using the sumac, add about 1/4 teaspoon. Stir in the herbs. Heap the salad on top of the hummus, arrange the pita wedges all around. Finish with za’atar and sumac and the fresh herbs.

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