Base:
2 cups hummus store-bought or homemade
Toppings:
¼ cup kalamata olives pitted and chopped (optional)
1½ cups cherry tomatoes halved or quartered
½ cup sliced cucumbers about 4 mini cucumbers
1 small red onion or shallot thinly sliced (about ¼ cup)
2-3 pepperoncini peppers thinly sliced
1 clove garlic minced
½ teaspoon oregano
Salt and pepper to taste
¼ cup olive oil
1 –2 tablespoons finely chopped fresh herbs parsley, mint, chives + extra for garnish
Sumac or paprika for sprinkling
Optional Additions:
Toasted pine nuts
Lemon slices or wedges for serving

Prepare the Veggie Topping:
In a medium bowl, toss the cherry tomatoes, cucumbers, red onion, garlic, and olives (if using) with the oregano, olive oil, and a generous pinch of salt and pepper.

Add the fresh herbs and gently toss to combine.

Assemble the Hummus Platter:
Spread the hummus onto a serving platter or shallow bowl in an even layer.
Spoon the veggie mixture over the hummus, spreading it evenly.
Garnish:
Sprinkle with toasted pine nuts (if using), sumac, or paprika for extra flavor.
Add a final garnish of fresh herbs for a pop of color.

Serve:
Serve with lemon wedges on the side for an optional zesty kick.
Pair with warm pita bread, pita chips, or fresh veggies for dipping