Hummus Heaped with Tomatoes and Cucumbers
Joshua Walker
Hummus with Tomato Cucumber Salad
A generous plate of creamy hummus topped with finely chopped tomatoes, cucumbers, red onion, lemon, herbs, olive oil, and a final dusting of sumac or za'atar.
Nutrition (per serving)
This hummus plate turns a bowl of chopped summer vegetables into a satisfying meal. The base is smooth prepared hummus, spread wide so every bite can catch a little olive oil, lemony salad, and warm pita.
The topping works best when the tomatoes, cucumbers, and onion are chopped small enough to scoop. That size keeps the salad lively without sliding off the hummus, and it gives the lemon juice and olive oil plenty of edges to season.
Sumac adds a tart, berry-like finish, while za'atar brings toasted sesame and herbs. Use either, both, or neither; the plate still depends most on ripe tomatoes, crisp cucumbers, fresh herbs, and enough salt to make the vegetables taste bright.
Serve it as a quick lunch, a light dinner, or a shared appetizer. If the hummus is homemade and still warm, use it right away; if it is store-bought, letting it sit at room temperature for a few minutes makes the plate taste softer and fuller.
Ingredients
- Large Pitas:4
- Prepared Hummus:2 cups
- Extra-Virgin Olive Oil:3 tablespoons
- Cherry Tomatoes:1 1/2 cups
- Small Persian Cucumbers:8 ounces
- Red Onion:1/4 medium
- Fresh Lemon Juice:1 1/2 tablespoons
- Fine Sea Salt:3/4 teaspoon
- Freshly Ground Black Pepper:1/4 teaspoon
- Ground Sumac:1/4 teaspoon
- Za'atar:1/2 teaspoon
- Fresh Parsley, Mint, or Chives:2 tablespoons
Instructions
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Toast the pitas until warm and lightly crisp at the edges, then cut them into wedges for scooping.
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Chop the tomatoes, cucumbers, and red onion into small, even pieces about 1/4 inch wide so the topping is easy to scoop.
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In a medium bowl, combine the chopped tomatoes, cucumbers, red onion, lemon juice, 2 tablespoons olive oil, salt, black pepper, and sumac.
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Fold in most of the fresh herbs, reserving a small pinch for finishing. Taste the salad and add a little more salt or lemon juice if the vegetables taste flat.
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Spoon the hummus onto a large shallow plate and spread it with the back of a spoon, making shallow swirls and dips across the surface.
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Drizzle the hummus with the remaining 1 tablespoon olive oil, letting some oil settle into the swirls.
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Heap the tomato cucumber salad over the center of the hummus, leaving a visible border of hummus around the edges.
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Sprinkle with za'atar and the reserved herbs, then arrange the warm pita wedges around the plate and serve right away.
Tips & Notes
- Use small seedless cucumbers if possible; they stay crisp and do not water down the topping as quickly.
- If making the plate ahead, keep the salad and hummus separate until just before serving.
- For extra protein, add halved hard-boiled eggs or warm chickpeas on top.
