Greek Style Hummus with Mango, Olives, and Feta (Print version)

Creamy hummus topped with sweet mango, Kalamata olives, cucumber, herbs, and salty feta for a bright no-cook dip.

# Ingredients:

For the hummus

01 - 1 can (15 oz or 425 g) chickpeas, drained and rinsed
02 - 1/4 cup (60 g) tahini, well stirred
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra virgin olive oil
05 - 1 small garlic clove, grated or minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 3-5 tablespoons cold water, as needed

For the toppings

09 - 1 cup (165 g) ripe firm mango, finely diced
10 - 1/2 cup (75 g) cucumber, finely diced
11 - 1/3 cup (45 g) Kalamata olives, pitted and sliced
12 - 1/3 cup (45 g) crumbled feta cheese
13 - 2 tablespoons finely minced red onion
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh mint
16 - 1/2 teaspoon dried oregano
17 - Black pepper, to taste
18 - 1 tablespoon extra virgin olive oil, for drizzling

For serving

19 - Cucumber rounds, bell pepper strips, carrot sticks, or gluten-free crackers

# Instructions:

01 - Add chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and 3 tablespoons cold water to a food processor. Blend for about 2 minutes, scraping down the bowl as needed, until smooth.
02 - Add more cold water 1 tablespoon at a time until the hummus is creamy and spreadable. Taste and add more salt or lemon juice if needed.
03 - Dice the mango and cucumber into small pieces. Slice the olives, crumble the feta, mince the onion, and chop the herbs. Pat the mango and cucumber dry if they are very juicy.
04 - Spoon the hummus onto a shallow serving platter. Use the back of a spoon to spread it into an even layer with a few swirls for holding olive oil.
05 - Scatter mango, cucumber, olives, feta, red onion, parsley, and mint evenly over the hummus. Sprinkle with oregano and black pepper.
06 - Drizzle with olive oil and serve right away with vegetables or gluten-free crackers. Chill any leftovers promptly.

# Good to know:

01 - Best served within 1 hour of topping for the freshest texture.
02 - Use 2 cups prepared hummus as a shortcut if desired.
03 - Pat juicy toppings dry to keep the platter from getting watery.

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