Looking for a fresh, flavorful, and colorful dish that’s both nourishing and satisfying? This Greek Salad with Beet Hummus is the perfect meal! It combines crisp veggies, briny olives, creamy hummus, and soft warm pita – creating a delicious balance of textures and flavors.
Why You’ll Love This Recipe
- Packed with Mediterranean Flavors: Fresh, tangy, and savory.
- Quick & Easy: Ready in under 30 minutes.
- Nutrient-Dense: A great balance of fiber, protein, and healthy fats.
- Perfect for Sharing: Serve it as a light meal or an appetizer for guests.
Tips & Variations
- Want More Protein? Add grilled chickpeas or tofu.
- Craving Extra Crunch? Sprinkle with toasted pepitas or pine nuts.
- Meal Prep-Friendly: Store the ingredients separately for freshness throughout the week.
This Greek Salad with Beet Hummus is both visually stunning and bursting with flavor. Perfect for lunch, dinner, or as an impressive appetizer.
Greek Salad w/ Beet Hummus
This Greek Salad with Beet Hummus is both visually stunning and bursting with flavor. Perfect for lunch, dinner or as an impressive appetizer.
Equipment
- 1 Food processor
Ingredients
Salad
- 1 cup cherry tomatoes, halved
- ½ cucumber, halv moons
- ½-1 green bell pepper, sticks
- ¼ small red onion, thinly sliced
- Kalamata olives, pitted and sliced
- Vegan feta (optional)
- Fresh parsley, finely chopped
Beet Hummus
- 1 can chickpeas, drained and rinsed
- 1 medium cooked beet, peeled and diced
- 2 tbsp tahini
- ½ lemon, juice (or to taste)
- 1 small garlic clove (optional)
- ½ tsp cumin
- 2 tbsp olive oil (optional)
- Water (to adjust consistency)
- Salt and pepper
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp oregano
- Salt and pepper to taste
To Assemble
- Pita or Greek flatbread, toasted
Instructions
Beet Hummus
- Blend chickpeas, beet, tahini, lemon juice, garlic, cumin, and olive oil in a food processor.1 can chickpeas, drained and rinsed, 1 medium cooked beet, peeled and diced, 2 tbsp tahini, ½ lemon, juice (or to taste), 1 small garlic clove (optional), ½ tsp cumin, 2 tbsp olive oil (optional)
- Add water gradually (1 tbsp at a time) until you reach a creamy consistency.
- Season with salt and pepper to taste.
Salad
- Combine tomatoes, cucumber, green bell pepper, red onion, and olives in a bowl.1 cup cherry tomatoes, halved, ½ cucumber, halv moons, ½-1 green bell pepper, sticks, ¼ small red onion, thinly sliced, Kalamata olives, pitted and sliced
- Whisk together the dressing ingredients and drizzle over the salad.2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp oregano, Salt and pepper to taste
- Sprinkle with fresh parsley.
Serve
- Plate the salad with crumbled feta (if using) and a generous scoop of beet hummus on the side and warm pita for dipping.
Notes
