Easy 7-Layer Hummus

A quick, easy and deliciously crowd-pleasing 7-layer hummus recipe that’s bursting with bright and bold Mediterranean flavors!

This dish is as fun to look at as it is to eat!

Why this Recipe Works

• Quick & Easy! Can even use store bought hummus to make the recipe even faster.
• Versatile! The dish readily lends itself to all sorts of toppings and is adaptable to every season.
• Low maintenance and highly impressive! This dish falls in that magic intersection of low maintenance and looks highly impressive, making it perfect for entertaining or a weeknight meal.

What is Hummus?

Hummus is a dip or spread that originated in the Middle East. Traditionally, it is made from chickpeas, ground sesame seeds (tahini), olive oil, lemon, garlic, and cumin.

Store Bought Hummus vs. Homemade Hummus

Homemade is so much better! The hummus recipe below can be whipped up in 10 minutes! And you can make the hummus in advance and add the layers the day of serving. Use store bought if you really must but please know you’re really only saving 10 minutes and will sacrifice some delicious flavor!

All the layers fancy up a simple hummus appetizer!

How to Make this Easy 7 Layer Hummus

Put all hummus ingredients in a blender or food processor and puree. Spread hummus on a plate or dish. All the toppings. You’re done!

Sometime I serve the 7-layer hummus on a white marble board:

And some on a black slate

Other ideas for topping:

• Poached egg
• Garlic confit
• Pine Nuts
• Roasted Veggies (such as beets, cauliflower, and/or eggplant)
• Sautéed Mushrooms
• Pickles
• Chicken Livers
• Lamb or ground meat

All the delicious goodness on top!

Cooks Tips:

• Quality matters! Get the best possible tahini you can find.
• The hummus can be made up to 5 days in advance and stored in the fridge.
• Hummus will thicken in the fridge. Thin out with 1 tablespoon of cold water at a time until desired consistency is reached.
• It’s possible to substitute store bought hummus for homemade.
• When possible, use local and organic veggies for the toppings.
• If you’re transporting this dish, make it in a baking dish for easy mobility.
• If you’re vegan, simply omit the feta. 

Stoked on hummus?!?! I got ya! Check out my vibrantly colorful beet hummus, carrot hummus and butternut squash hummus.

This recipe is inspired from A Couple Cooks – Pretty Simple Cooking.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

Let’s make waves in the kitchen!

Print Recipe

5 from 6 votes

Easy 7 Layer Hummus

A quick, easy and deliciously crowd-pleasing 7-layer hummus recipe that’s bursting with bright and bold Mediterranean flavors!

Prep Time20 mins

Cook Time0 mins

Course: Snack, Appetizer, Lunch, Dinner

Cuisine: Californian, Mediterranean

Keyword: 7 Layer Hummus, Beet Hummus

Servings: 6

Ingredients

For the Hummus

• 1 can chickpeas,
• 2/3 cup tahini
• 2 cloves garlic chopped
• 1-2 zest & juice lemons
• 1 teaspoon cumin
• kosher salt
• pepper

For the 7 Layers

• 1/2 cup artichoke hearts drained
• 1/4 cup olives cut in half
• 1/2 cup cucumbers thinly sliced
• 1/4 cup peppadew peppers half in half or quarters
• 1/2 cup cherry tomatoes cut in half
• 1/4 cup feta crumbled
• 1 tablespoon parlsey minced
• 1 tablespoon extra virgin olive oil optional
• za'atar, sumac, flaky sea salt, black pepper optional

Instructions

For the Hummus

• Combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt in the bowl of a food processor.
• With the motor running, slowly drizzle in the olive oil and blend until smooth.
• Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Ready made hummus will keep in the fridge up to 5 days until you're ready to use.

For the 7 Layers

• Prep all your layers: drain the artichoke hearts, cut the olives, cucumbers, peppers, cherry tomaotes, parsley and crumbel the feta.
• Spread hummus on a platter or dish.
• Top hummus with the artichoke hearts, olives, cucumbers, peppers, and cherry tomatoes.
• Sprinkle hummus with feta, parsley, and optional spices. Drizlle with olive oil.
• Serve with pita chips, crackers, or bread.

Notes

• Quality matters! Get the best possible tahini you can find.
• The hummus can be made up to 5 days in advance and stored in the fridge.
• Hummus will thicken in the fridge. Thin out with 1 tablespoon of cold water at a time until desired consistency is reached.
• It’s possible to substitute store bought hummus for homemade.
• When possible, use local and organic veggies for the toppings.
• If you’re transporting this dish, make it in a baking dish for easy mobility.
• If you're vegan, simply omit the feta.