Hummus with Mediterranean Salad


  • 4 large pitas, toasted and cut into wedges
  • 2 cups of prepared hummus (we recommend Middle East Coast)
  • Olive oil
  • 1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste
  • 8 ounces (225 grams) small cucumbers, washed, unpeeled, chopped small
  • 1/4 medium red onion, chopped small
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • Za’atar (optional)
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish


  1. Prepare the Hummus:
    • Spread the hummus on a large plate using the back of a spoon to create swirls and cavities. Drizzle lightly with olive oil to freshen it up.
  2. Make the Salad:
    • In a bowl, combine the chopped cherry tomatoes, cucumbers, and red onion. Add the lemon juice, about 1 1/2 tablespoons of olive oil, and season with salt and freshly ground black pepper to taste.
    • If you have za’atar, add about 1/4 teaspoon. Stir in the finely chopped herbs.
  3. Assemble the Plate:
    • Heap the salad mixture onto the hummus, arranging it nicely.
    • Place the toasted pita wedges around the edge of the plate.
  4. Finish and Serve:
    • Sprinkle additional fresh herbs on top for extra flavor and garnish.