This Vegan Mediterranean Hummus Dip is brought to you by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
I’ll be the first to admit it. Hummus is lame. At least, that’s what I always thought.
Then something happened a few weeks ago. Tyler and I tried the hummus at Dizengoff in NYC’s Chelsea Market. It literally changed me.
Hummus was always something I put out at parties with some mini carrots for the boring healthy people that didn’t want to partake in the more delicious offerings I was cooking up. It was never something any of us that knew about “good food” ever bothered with.
Ugh, I’ve been wrong all my life.
Hummus is so ridiculously good, and I cannot wait to make an authentic batch (I just bought the Dizengoff owner’s cookbook, Zahav). I even have a new found respect for good-quality store bought varieties, especially when I dress it up with the bright and fresh flavors in Israeli Salad. Guys… this Vegan Mediterranean Hummus Dip is one heck of a legit snack.
Kind of obsessed.
I’m not one to make vegan recipes because it’s vegan. In fact, that’s more of a reason for me to not make a recipe. But this is one of those happy it just so happens to be a vegan appetizer recipe moments.
More importantly, I’m always looking out for healthy snack options these days. Snacks that are super quick and easy (because Olivia is literally nonstop) and good for me (because I’m way too round) are everything right now.
This Vegan Mediterranean Hummus Dip only takes about 10 minutes to whip together. And even though some store-bought hummus with chopped up vegetables sounds like a lackluster snack… it’s one of those transformative moments where the sum is greater than its parts.
The hummus is creamy. The Israeli salad is fresh, bright, and acidic. And the homemade baked chips are just the right amount of salty and herbaceous from the dried oregano.
These chips. They are ones you can honestly feel good about, because they are baked! The lemon and oregano truly transform these chips into the perfect accompaniment for this Vegan Mediterranean Hummus Dip. If you’re thinking of just using tortilla chips or pita chips… don’t. The lemon and oregano flavors really brings this snack full circle. I promise.
Man, I love the people at Flatout Bread. They have so many amazing products, and I find myself reaching for their flatbreads, foldits, and pizza crusts several times a week.
If you haven’t seen their vast lineup at your local grocery store (they are always right by the deli counter), check out their store locator asap!
Oh, and make sure to get some Flatout Bread recipe inspiration… I even know the guy that photographs a lot of their recipes. He’s a pretty cool dude. I spend a lot of time with him.
It’s me, in case you couldn’t tell.
- 4 Flatout Flatbreads
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 10 ounces good-quality store bought hummus
- Israeli Salad (recipe below)
- 1 cucumber, peeled and seeds removed, finely diced
- 2 plum tomatoes, peeled and seeds removed, finely diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped parsley
- Kosher salt
- Freshly ground black pepper
- Brush flatbreads with lemon juice and sprinkle with dried oregano and salt. Cut into chip shapes and bake in a preheated 375°F for 5-7 minutes, until light brown and crisp. Let cool completely (they will continue to crisp as they cool).
- Spoon hummus into a bowl and top with Israeli salad. Devour immediately.
- Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.
Vegan Mediterranean Hummus Dip
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