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Loaded Hummus Pitas are the perfect bite sized appetizer for your summer back yard BBQ or party. Pita bread is topped with roasted red pepper hummus and a Greek salad mixture of tomatoes, feta cheese, kalamata olives, cucumber, pepperoncini.
These Loaded Hummus Pitas come together in 15 minutes: pita triangles are spread with hummus, then topped with a quick Greek salad mixture of tomatoes, feta, olives, cucumber, and pepperoncini. Unlike a loaded hummus dip you scoop from a shared platter, these are individually assembled, so guests can just grab one and go, no double-dipping required. They’re a great bite-sized appetizer for a backyard BBQ, a party spread, or anywhere you want something that travels well on a plate.
You will love how fresh these pita bites are and how easy they are to modify based on what you have on hand. If you don’t like olives you can leave those off, if you prefer banana peppers sub that for the pepperoncinis, and if you would rather use something like Baba Ghanoush in place of hummus that would work. If you like appetizer recipes check out my appetizer recipes here. You might also like this Greek Beef Pita Pitza, Spiced Beef and Hummus Pita Pizza, Easy Chicken Feta Cheddar Pita, Spiced Ground Lamb Pita or this Mediterranean Flatbread.
Why We Love Loaded Hummus Bites
This is the perfect appetizer! Here is why we love it:
• Perfect for a Crowd: If you are hosting a party or get together these are a great option. You can easily double or triple the recipe easily and have enough to serve everyone.
• Easy to Modify: These pita bites are great because you can really customize them to what you have on hand. If you have artichoke hearts, roasted red peppers, sun-dried tomatoes you can add those. The sky is the limit with what you can add to these!
• You can Prepare Ahead: These are a great make-ahead appetizer. If you are having guests over you can prep the pita bread ahead and store it in an airtight container and then prep the hummus and veggies and store those in the fridge until you are ready to assemble.
Recipe Ingredients You’ll Need
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Pita: I used 4- 7 inch pita breads cut into 4 triangles each for a total of 16 triangles. You also can use naan bread if you want or large pita chips. If you want to make your own use this Homemade Naan Recipe or these Air Fryer Pita Chips.
- Hummus: The first layer on the pita bites is a spread of hummus. You can buy your favorite store-bought or use this Roasted Red Pepper Hummus, Lebanese Hummus or Spicy Hummus Recipe.
- Cheese: I added crumbled feta cheese to these pita bites. You can skip this if you don’t want dairy on them.
- Vegetables: Fresh vegetables add a nice crunch to the pita. I used tomatoes or cucumber but you can use whatever fresh veggies you have on hand.
- Olives: Kalamata olives are added to this appetizer. You could use green olives or black olives instead.
- Pepperoncinis: The pepperoncinis add a salty flavor to the bites. You can skip this if you want or try banana peppers.
- Herbs: A sprinkle of fresh parsley and dill at the end adds a fresh, herby finish. You can use one or both, or skip it if you don’t have fresh herbs on hand.
Ways to Modify
- Hummus Base: Swap the roasted red pepper hummus for Baba Ghanoush, Lebanese Hummus, or Spicy Hummus if you want a different flavor base.
- Cheese: Skip the feta if you want a dairy-free version, or swap in a different cheese like goat cheese.
- Olives: Kalamata olives can be swapped for green or black olives, or left off entirely if you’re not an olive fan.
- Pepperoncini: Sub in banana peppers for a milder, sweeter heat, or skip them altogether.
- Add-Ins: If you have artichoke hearts, roasted red peppers, or sun-dried tomatoes on hand, add those into the Greek salad mixture for extra flavor.
- Pita: Naan bread or large pita chips both work in place of pita triangles if that’s what you have on hand.
How to Make these Pita Bites
Step 1: Prepare Pita: Cut the pita bread into 16 triangles and arrange on a large platter or baking sheet.
Step 2: Add Hummus: Spread a thin layer of the roasted red pepper hummus on one side of each pita triangle.
Step 3: Mix Together Topping: In a medium mixing bowl mix together the feta cheese, tomatoes, cucumber, olives, pepperoncini, extra virgin olive oil and oregano.
Step 4: Top Pita with Topping: Top each pita triangle with the Greek salad mixture and finish with a sprinkle of fresh parsley and dill. Serve immediately or refrigerate in an airtight container.
Common Mistakes to Avoid
- Assembling too far ahead — once the Greek salad mixture is on the pita, the juices start to soften the bread within an hour or two
- Skipping the airtight container for leftover components — store the hummus and Greek salad mixture separately in the fridge if you’re prepping ahead
- Over-dicing the vegetables — very small, watery dice releases more liquid into the topping, which speeds up sogginess; a slightly larger dice holds up better
- Not draining the diced cucumber and tomatoes — a quick pat with a paper towel after dicing keeps excess moisture out of the topping
Storage Tips
These bites are best assembled right before serving. If you’re prepping ahead, keep the components separate: store the hummus and the Greek salad topping in airtight containers in the fridge for up to 5 days, and keep the pita bread at room temperature until you’re ready to assemble. Once assembled, leftovers will keep for a few hours in the fridge, but the pita will start to soften the longer it sits with the topping on.
Recipe FAQ
Either works well here. Regular pita has a softer bite, while whole wheat holds up slightly better under the topping if you’re not serving immediately.
Room temperature pita works best for topping. Warm pita can make the hummus slide, and cold pita straight from the fridge can be a little stiff to bite through.
Yes, but assemble them close to serving time. Prep the pita triangles, hummus, and Greek salad mixture separately up to a day ahead, then top the pita right before your guests arrive.
No. A loaded hummus dip is spread on a platter and topped with a Greek salad mixture for scooping with pita chips. These Loaded Hummus Pitas are individually assembled bites, so there’s no shared dip and no double-dipping.
More Appetizer Recipes
Vegetarian
Lemon Hummus
Appetizers
Baba Ghanoush
Appetizers
White Bean Artichoke Dip
Mediterranean
Lemon Whipped Feta Dip
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Loaded Hummus Pitas
Ingredients
- 4 – 7 inch pita breads, cut into 4 pita triangles {a total of 16 triangles}
- 3/4 cup hummus
- 1/2 cup feta cheese, crumbled
- 1 pint cherry tomatoes, diced
- 1/2 large cucumber, peeled, seeds removed and diced
- 10 kalamata olives, diced
- 1/2 cup pepperoncini peppers, diced
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- Fresh parsley and dill, garnish
Instructions
- Cut the pita bread into 16 triangles and arrange on a large platter or baking sheet.
- Spread a thin layer of the roasted red pepper hummus on one side of each pita triangle.
- In a medium mixing bowl mix together the feta cheese, tomatoes, cucumber, olives, pepperoncini, extra virgin olive oil and oregano.
- Top each pita triangle with the Greek salad mixture and finish with a sprinkle of fresh parsley and dill. Serve immediately or refrigerate in an airtight container.
Notes
- Best Assembled Fresh: These are best served immediately after assembling. If prepping ahead, store the hummus and Greek salad mixture separately and assemble just before serving.
- Prevent Sogginess: Pat the diced cucumber and tomatoes dry with a paper towel before mixing to cut down on excess moisture.
- Garnish: A sprinkle of fresh parsley and dill right before serving adds a fresh finish.
- Easy Swaps: Green or black olives can replace kalamata, and banana peppers work in place of pepperoncini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect Mediterranean appetizer.