Vegan Hummus Layered Dip

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Vegan hummus layered dip is an easy snack that elevates hummus to a new level with fresh, crunchy veggies and Mediterranean flavors! It has the flavors of a Greek salad all in a tasty appetizer. Use pre-made hummus for convenience, or make your own.

This is also a great appetizer: just place it in a larger bowl. I like to use a glass bowl or platter so you can see the 5 layers easily. Enjoy this dip with toasted pita wedges, pita crackers, and vegetable sticks like carrots, celery, and bell peppers for a healthy treat.

This is just triple the recipe for an appetizer for a get-together:

Ingredients

Hummus – use store-bought hummus for convenience, or make your own. Plain, roasted garlic, spicy, pine nut, or roasted red peppers are very good in this snack. Or make your own easily with canned, low-sodium chickpeas (garbanzo beans) or ones you have soaked and cooked from dry chickpeas.

If starting with dry chickpeas, first soak them in a large amount of water for at least a few hours. Drain off the water, and cook them with more water (about 4 cups of water for each cup of chickpeas). I use an Instant Pot set on high pressure for about 35 minutes with natural pressure release to help make for a smooth consistency in the hummus.

Use a food processor to combine cooked chickpeas with fresh garlic, fresh lemon juice, tahini (sesame seed paste) salt, pepper, and a little olive oil plus water to achieve a smooth consistency.

Hummus is one of my favorite snacks anyway, but these healthy toppings make vegan hummus layered dip a substantial snack or even a light lunch. One serving provides 127 calories with 6 grams of protein and 5 grams of fiber (18% of the Daily Value). With 2 milligrams of iron, it also provides 12% of the Daily Value for iron: an important nutrient for people following a plant-based or vegan eating pattern.

Cucumber – Peel and seed the cucumber. Or use a seedless one if you prefer.

Red Onions – I like these for the bright color, but chopped scallions or yellow or white onions would be equally good.

Tomatoes – Use grape tomatoes or any ripe tomatoes you have. If using a large tomato, press out the seeds before chopping them. If you don’t have any tomatoes, or even if you do, chopped roasted red peppers or raw bell peppers would also be a good addition.

Olives – Try sliced, pitted Kalamata or black olives for a touch of briny, salty flavor.

How to Make this Dip

This is a super easy recipe that kids can assemble (you can help them by peeling and chopping the veggies, depending on their age) or you can throw it together for a quick snack.

• Place hummus in a small bowl.
• Top with chopped cucumber, chopped red onions, chopped tomatoes, and sliced olives.
• Serve with raw vegetables and pita crackers or toasted pita bread wedges.

What to Serve with Vegan Hummus Layered Dip

Crispy pita chips or crackers go very well with this dip to capture the chunk chopped veggies, but the raw veggies are tasty also and will at least pick up some of the hummus.

• Tortilla chips – look for whole grain – a good option if you’re gluten-free
• Whole wheat crackers
• Whole wheat pita bread: slice in wedges and heat in the oven until a little crispy
• Pita crackers
• Bell pepper slices
• Carrot sticks or baby carrots
• Celery sticks
• Sliced radishes

Related Recipes You May Enjoy

• Vegan Stuffed Mushrooms with Artichokes and Kale
• One Pan Pasta with Chickpeas and Tomatoes
• Savory Butternut Squash Walnut Flatbread
• Easy Tahini Salad Dressing

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