Hummus Heaped with Tomatoes and Cucumbers bursts with fresh, bright flavor and a creamy texture that tempts you from the first spoonful. This simple plate balances silky hummus with crisp cucumbers and juicy cherry tomatoes, and it finishes with a lemony tang and herb bite. You can make it in minutes for a light lunch, a shared appetizer, or a picnic centerpiece. The dish stays cool, colorful, and easy to eat, so it suits warm nights and casual gatherings alike. If you like bright, contrasting toppings, you might also enjoy the bold flavors in blackened tilapia with mango salsa, which pairs well with the same fresh herbs and citrus notes.
Why Make Hummus Heaped with Tomatoes and Cucumbers
You make this dish because it tastes vibrant and fresh, and it highlights simple ingredients.
You make it because it comes together fast; you can assemble it in about 10 minutes.
You make it because it feeds a crowd affordably, using pantry hummus and seasonal produce.
You make it because it stays light and healthy, with healthy fats, fiber, and bright vegetables.
How to Make Hummus Heaped with Tomatoes and Cucumbers
First, you build a creamy base and then pile a quick, lemony salad on top. Start by spreading prepared hummus on a wide plate to form a shallow well that will hold the salad and olive oil. Next, toss chopped cherry tomatoes, cucumbers, and red onion with lemon juice, olive oil, salt, and pepper to create a lively topping.
You finish by heaping the salad into the hummus cavities and arranging warm pita wedges around the plate. For a heartier meal or a complementary protein, serve alongside roasted fish such as baked cod with lemon and fresh herbs; the citrus notes link the dishes nicely.
Ingredients
For serving:
- 4 large pitas, toasted, cut into wedges
- 2 cups prepared hummus
- Olive oil
For the topping:
- 1 1/2 cups cherry tomatoes, chopped small
- 8 ounces small cucumbers, washed, unpeeled, chopped small
- 1/4 medium red onion, chopped small
- Juice of half a lemon
- Salt and freshly ground black pepper
- Sumac and or zaatar (optional)
- 1 to 2 tablespoons finely chopped parsley
- More herbs for garnish
Directions
- Spread hummus on a large plate with the back of a spoon, creating swirls and cavities, about 1/2-inch thickness.
- Drizzle the hummus lightly with 1 to 2 teaspoons olive oil until it gleams.
- Mix tomatoes, cucumbers, onion, lemon juice, and about 1 1/2 tablespoons olive oil in a medium bowl for 30 seconds.
- Season the salad with salt and freshly ground black pepper to taste, then stir for 10 seconds.
- If you have sumac, add about 1/4 teaspoon and toss to distribute evenly.
- Stir in 1 to 2 tablespoons finely chopped parsley until the herbs blend.
- Heap the salad onto the hummus, filling the swirls and cavities so the vegetables sit high in the center.
- Arrange pita wedges all around the hummus bank to form a ring, spacing them evenly.
- Finish with an extra sprinkle of zaatar, sumac, and more fresh herbs, and serve immediately.
How to Serve Hummus Heaped with Tomatoes and Cucumbers
Serve this plate family-style in the center of the table so everyone digs in.
Pair it with warm grilled flatbreads, roasted vegetables, or a simple green salad.
Offer lemon wedges and extra olive oil on the side for guests to add more brightness.
For a picnic, pack the hummus and salad separately and assemble just before serving for best texture.
How to Store Hummus Heaped with Tomatoes and Cucumbers
Refrigerator: Store leftovers in an airtight container for up to 3 days; keep pita separate to avoid sogginess.
Freezer: Do not freeze the assembled salad; hummus freezes well for up to 3 months if stored alone in a freezer-safe container.
Reheating: Warm pita in a 350°F oven for 5 minutes or toast in a skillet for 1–2 minutes per side; serve with cold hummus and salad.
Tips to Make Hummus Heaped with Tomatoes and Cucumbers
Use firm, small cucumbers so they hold a crunch and keep texture.
Swap lemon for a splash of preserved lemon brine for deeper citrus if you like bold flavor.
Toast pita quickly in a dry skillet to get charred spots and extra aroma.
If your hummus tastes flat, stir in a teaspoon of good olive oil and a pinch of salt before spreading.
Cut vegetables uniformly so every bite balances texture and flavor.
Variations
Mediterranean Twist: Add chopped kalamata olives and crumbled feta for a saltier, tangy version.
Spicy Kick: Mix 1/2 teaspoon chili flakes into the tomato-cucumber salad and drizzle with smoked paprika oil.
Creamy Harissa: Fold a spoonful of harissa into the hummus for warmth, then top with the same fresh salad.
FAQs
Q: Can I make the salad ahead?
A: Yes, you can chop and toss the salad up to 4 hours ahead; keep it chilled and add herbs just before serving.
Q: What can I use instead of pita?
A: Use crisp vegetables like carrot sticks, cucumber rounds, or toasted naan for dipping and scooping.
Q: How do I prevent soggy pita?
A: Keep pita wedges separate until ready to serve and toast them briefly to restore crispness if needed.
Hummus Heaped with Tomatoes and Cucumbers
Ingredients
Method
- Spread hummus on a large plate with the back of a spoon, creating swirls and cavities, about 1/2-inch thickness.
- Drizzle the hummus lightly with 1 to 2 teaspoons olive oil until it gleams.
- Mix tomatoes, cucumbers, onion, lemon juice, and about 1 1/2 tablespoons olive oil in a medium bowl for 30 seconds.
- Season the salad with salt and freshly ground black pepper to taste, then stir for 10 seconds.
- If you have sumac, add about 1/4 teaspoon and toss to distribute evenly.
- Stir in 1 to 2 tablespoons finely chopped parsley until the herbs blend.
- Heap the salad onto the hummus, filling the swirls and cavities so the vegetables sit high in the center.
- Arrange pita wedges all around the hummus bank to form a ring, spacing them evenly.
- Finish with an extra sprinkle of zaatar, sumac, and more fresh herbs, and serve immediately.