December 14, 2023

Creamy Hummus Salad Plate

Piled with delicious Mediterranean flavors, this Creamy Hummus Salad Plate by Reed Dunn of Pesto and Potatoes is a fantastic no-cook meal for when you’re short on time but craving big flavor. A perfectly refreshing salad for two that requires zero time standing over the stove!

Starting with a classic, creamy hummus that comes together in minutes using a blender, this dish also features chickpeas in their whole form as part of the salad. Give them a toss with diced bell pepper, cucumber, red onion, tomatoes, and rich, fruity kalamata olives in a light dressing, then layer the mixture atop chopped lettuce and a schmear of hummus.

Tips and tricks:

Want a little extra flair? Add half a teaspoon of ground cumin, or spice things up with a shake of red pepper flakes before serving.

Hummus on its own is a great Plant-Based Whole30 protein source. Consider doubling the batch to save extra for serving with crisp, cut carrots and celery sticks!

Alternative equipment for making hummus:

A high-speed blender will give you the smoothest consistency for the hummus, though you can use a food processor. To achieve a smoother consistency, run the food processor for a few extra minutes. Then stop to scrape down the sides so everything is evenly combined.

Creamy Hummus Salad Plate

Prep Time 10 minutes
Total Time 10 minutes



  • 1-15 oz can chickpeas drained and rinsed
  • 1/3 cup tahini
  • 2 tbsp olive oil
  • 2 tbsp lemon juice about 1/2 a lemon
  • 1 garlic clove
  • 1/2 tsp kosher salt
  • 1/4 cup water as needed


  • 1/2 red bell pepper diced
  • 1/2 English cucumber diced
  • 1/4 red onion diced
  • 1/2 pint cherry tomatoes quartered
  • 1/4 kalamata olives sliced
  • 1/2 cup chickpeas
  • 3 cups romaine lettuce chopped
  • 1 tbsp olive oil plus more for servings
  • 1 tbsp lemon juice
  • toasted pine nuts (optional) for serving
  • chopped parsley (optional) for serving
  • Kosher salt
  • black pepper



  • ADD all ingredients, except water, to the jar of a high-speed blender. Secure lid and blend on high until combined. Stop to scrape down sides and add water, 1 tbsp at a time, until a smooth, creamy texture is reached.


  • COMBINE bell pepper, cucumber, red onion, cherry tomatoes, olives, and chickpeas in a large bowl. Add in 1 tbsp olive oil and lemon juice, along with a pinch of salt and pepper. Toss to combine.
  • SMEAR a layer of creamy hummus on one half of a low bowl or plate with an edge to serve. Layer half of the chopped lettuce on the other side and top with half of the Mediterranean salad mix.
  • DRIZZLE olive oil on the hummus and garnish with toasted pine nuts and chopped parsley (optional). Repeat for second portion and serve.
Reed Dunn of Pesto and Potatoes, wearing a red and blue flannel underneath a brown apron, leaning on a kitchen counter and smiling at the camera.

Reed Dunn

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog primarily focused on healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for healthy eating and inspiring people to get back into the kitchen. His recipes are often Whole30 compatible, using ingredients inspired by farmers markets and seasonal produce. He currently lives in Seattle, where he spends his days working as a marketing executive.