Hot Layered Hummus
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5 from 3 votes

Hot Layered Hummus

Hummus takes on an entirely new character when it's served hot with a fresh salad topping in this creamy, vegan low-fat recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Middle Eastern, Vegan
Keyword: hummus salad
Servings: 6
Calories: 193kcal
Author: Susan Voisin



  • 2 15-ounce cans chickpeas or 3 cups cooked chickpeas, drained
  • 3/4 cup unsweetened non-dairy milk (I used cashew milk)
  • 1/4 cup lemon juice
  • 2-3 cloves garlic peeled
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste


  • 1/2 cucumber peeled, seeded and cut into 1/4-inch cubes
  • 5 small radishes sliced and cut into 1/4-inch strips
  • 1/2 cup quartered cherry tomatoes
  • 4 kalamata olives pitted and sliced
  • 1 tablespoon pomegranate vinegar or white balsamic or white wine vinegar
  • 1/2 teaspoon Aleppo pepper or red pepper flakes or paprika see notes


  • Preheat oven to 400F. Lightly oil a shallow baking dish or pie pan.
  • Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through.
  • While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl.
  • Spread the salad over the hummus and serve hot with pita bread as an appetizer.


Aleppo pepper is medium spicy, and it's what I prefer in this recipe. Use red pepper flakes to make it very spicy or paprika to keep it mild.
One serving on Weight Watchers Freestyle program is 1 point, though 2 servings is 3 points.

Adapted from Turkish Hot Layered Hummus at Panning the Globe.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 31.5g | Protein: 7.3g | Fat: 4.8g | Sodium: 813.8mg | Fiber: 6.2g