Holiday hummus has a roasted red pepper hummus base that gets dressed up with chopped cucumber and feta cheese for an easy, but fancy, holiday appetizer!
I’m a bit of a hummus fanatic. I can’t think of an occasion where hummus is not appropriate. Every gathering, every party, every celebration needs some hummus.
You can change up the flavors, dress it up and it’s different every time. Which means that maybe no one will catch on to my compulsion to always have hummus set out.
I seriously have made hundreds of batches of hummus over the years. Lightened-up hummus is my go-to, while my kids eat beet hummus for lunch on a weekly basis. I know, seems a little weird, but I really kind-of love that they love it.
I especially love that it’s so fast and easy to go homemade – it seriously takes 5 minutes to mix up some hummus. Just throw everything in a food processor and turn it on. Bam!
Plus, you get to control the ingredients and it’s a great, healthy dip to serve. Crowd pleaser every time.
And particularly at this time of year, I like to know I’ve got one healthy option on the table, whether I’m hosting or I’m taking a dish to a party. I can’t control what other people will bring, but my years of nutrition editing have taught me to ensure my own healthy snack at gatherings. (Also, never skip meals or go to a party hungry!)
And I can feel good about going back for seconds (and thirds) of this. 😍
I’ve taken roasted red pepper hummus as a base (which is fabulous all on its own) and layered it with some chopped cucumber — which brings some crunch — and sprinkled it with feta cheese — which adds a great salty kick. There’s a bit of chopped parsley too for some extra flavor and festiveness.
And I also like to top this hummus dip with a little more roasted red pepper so everyone knows what they’re getting. I kind-of like a spoiler alert with my food. 😂
Notes on making holiday hummus:
- You can make the hummus ahead of time and store it in the refrigerator for up to 3 days, if you want to prep this ahead. I recommend waiting until you’re almost ready to serve to add the layers, however. The natural water in the cucumber and from the roasted red peppers can make the hummus watery if it sits all day.
- Feel free to substitute store-bought roasted red pepper hummus if you’d like. It’s the holidays, after all, and shortcuts are just necessary.
- The salty kick from the feta cheese works great in this dip, but you could substitute crumbled goat cheese if you aren’t a feta fan.
As for serving, this hummus dip is great with pita chips, crackers, and fresh veggies like cucumber slices, baby carrots and small sweet peppers, which kind of act like a scoop.
So let this be your easy go-to this holiday season when everything is pulling us in a million directions and we really just want to slow down and enjoy the moments.
Fuss-free, festive and fun, this layered hummus dip will help you keep your sanity in check.
If you need more cocktail party inspiration, stay tuned. I’ve got a super fun round-up coming your way this week with lots of great dishes. (You can sign up for my free newsletter here, so you never miss a recipe!)
Cheers to a happy, healthy, hummus-filled holiday season!
P.S. If you love easy, make-ahead, veggie-loaded appetizers, these easy vegetable squares are a classic that I grew up with and now make with my kiddos. 👉
Crescent rolls are spread with a Ranch-flavored cream cheese mixture and topped with a ton of finely chopped veggies. Serious deliciousness!
For the hummus:
- 1 1/2 cups chick peas, rinsed and drained (homemade in a slow cooker or store bought)
- 1 8oz. jar roasted red peppers, drained, divided
- 2 tablespoons water (or reserved liquid from chick peas)
- 2 tablespoons lemon juice (use less or more, to your liking)
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 cucumber, mostly peeled, chopped
- 1/2 cup feta, crumbled
- 1/4 cup diced roasted red peppers (reserved from jar)
- 1 tablespoon fresh parsley, finely chopped
- 1-2 teaspoons olive oil, to drizzle for serving (optional)
- Pita chips or crackers
- Combine all of the hummus ingredients in a food processor, reserving about 1/4 cup of the roasted red peppers to top the hummus with.
- Process until smooth. Taste and adjust seasoning.
- Transfer the hummus to your serving bowl. Add chopped cucumber, then feta, then the chopped, reserved roasted red pepper. Sprinkle with parsley and drizzle with olive oil, if desired.
- Serve with pita chips, crackers or cut veggies.
Feel free to substitute store-bought roasted red pepper hummus if you’d like.
If you make this more than a few hours ahead, wait until close to serving time to add the toppings to the hummus. The natural water in the cucumber and from the roasted red peppers can make the hummus watery if it sits all day.
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Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 207mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 5g