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TIP OF THE DAY: Hummus Salad

Hummus Salad
[1] For lunch, top hummus with a Greek salad (photo courtesy DeLallo Foods).

Hummus Salad
[2] Another way to plate. You can create variety with chopping techniques: dicing, julienning, shaving, spiralizing, etc. (photo courtesy DeLallo Foods).

[3] A “rainbow salad” topped with flavored hummus (photo courtesy Bush’s Beans).


Most Americans enjoy hummus as a dip. That’s how we served it last night for Oscar fare, with crudités and pita chips.

But we also like hummus as a luncheon dish, with a variety of salad toppings. You can also set it up as a DIY buffet.

Today’s tip: Add hummus to Greek salad ingredients. Here’s what you need for your dish.


  • Hummus (consider two or three flavors of hummus instead of one)
  • Feta
  • Kalamata olives
  • Red bell peppers, raw or roasted (pimento)
  • Pepperoncini
  • Tomato (depending on the season, cherry tomatoes may be best)
  • Cucumber
  • Red onion or scallion
  • Stuffed grape leaves
  • Garnish: fresh chopped basil, dill, oregano, parsley
  • Optional dressing: extra virgin olive oil, red wine or balsamic vinegar
    Whatever Else You Like

  • Anchovies, sardines, tuna
  • Baby potatoes
  • Beets
  • Carrots
  • Chickpeas
  • Falafel (get them frozen at Trader Joe’s)
  • Hard-boiled eggs
  • Marinated eggplant
  • Pickled vegetables
  • Radishes
  • Roasted vegetables (substitute for the fresh ones)
  • Romaine
    For A Layered Salad

    Instead of all hummus, divide the bottom layer into:

  • Hummus
  • Babaganoush
  • Tabbouleh
  • Tzatziki or Greek yogurt*
    Serve with a side of pita, or turn pita chips into croutons for the salad.



    *For more flavor, mixed chopped dill and/or scallions or chives into the yogurt. If you have it, add a bit of lemon zest.



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