Greek Style Loaded Hummus with Mango

The recipe I am sharing with you was one for which I had the highest surprise. The first time I experimented with the idea of combining creamy hummus with sweet, juicy mango, I was not convinced it would work. But, trust me, it is bright and refreshing and absolutely addictive, to the point where I now crave it whenever I want a snack that feels indulgent yet healthy.

A Quick Introduction

Essentially, this Greek-style loaded hummus with mango is an upscale, gorgeous version of a humble little chickpea dip. Think velvety smooth and creamy, like a field of Greek charm: cucumber, tomato, olives, and feta, all with a tropical twist from sweet bites of mango. Fresh, vibrant, tastes like sunshine in a bowl.

Why This Recipe is Special

Another thing to appreciate about this dish is that the flavors interplay beautifully. You have that creamy earthiness from the hummus, then the tangy punch of those Greek toppings, and they are all rounded off with the natural sweetness of ripe mango. Works wonderfully, even if it is a little unexpected. Moreover, with very little effort, it is one of those dishes that looks show-stopping on the table, perfect for when you want something quick but impressive.

Why You’ll Love This Recipe

You’re going to want to make this on repeat, and here’s why:

• Explosion of flavor- Creamy, tangy, salty, and sweet; all in one mouthful.
• Easy to make- No cooking at all, just chop and toss.
• Healthy but indulgent – Packed with protein, fiber, and vitamins but tastes like a treat.
• Crowd-pleaser – Great as an appetizer, snack, or even a light meal.
• Customizable – Swap toppings to suit your taste or what’s in your fridge.

Tools You’ll Need

Don’t worry—you won’t need anything fancy. Just a few basics:

• A cutting board and knife-they chop the veggies, mango, and toppings.
• Mixing bowl to toss toppings before layering.
• A serving platter or shallow bowl would be something very wide to spread the hummus because presentation matters here.
• Spoon or spatula – to spread the hummus evenly.
• Measuring cups/spoons-if you would want exact proportions, though I often just eyeball it.

Ingredients

Here’s everything you’ll need, with both US and metric measurements:

• 2 cups (480 g) hummus (store-bought or homemade)
• 1 ripe mango, peeled and diced (about 1 cup / 165 g)
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (150 g) cucumber, diced
• ½ cup (70 g) Kalamata olives, pitted and sliced
• ½ cup (75 g) crumbled feta cheese
• 2 tbsp (30 ml) extra virgin olive oil
• 1 tbsp (15 ml) lemon juice (freshly squeezed)
• 1 tbsp (15 g) red onion, finely diced (optional for sharpness)
• 1 tbsp (15 g) fresh parsley or mint, chopped
• Salt and black pepper to taste
• Warm pita bread, chips, or veggie sticks for serving

Step-by-Step Instructions

1. Spread the hummus
2. Grab hold of your serving platter and ungulate the hummus onto it. Use a back of curious spoon or spatula and drag it out evenly-it doesn’t have to be perfect- those rustic swirls actually look beautifully.
3. Prep the toppings
4. Cucumber, diced cherry tomatoes, halved mango, chopped into bite-sized pieces. Sliced the olives and crumbled feta cheese, if that’s not done already.
5. Mix the flavor base.
6. In a small bowl, mix the tomatoes, cucumber, and red onion (if using), olive oil, lemon juice, salt, and pepper. It gives a light marinade to the veggies and gets everything bound together.
7. Layer it up
8. Use spoons to fold the veggie mix over the hummus, leaving little patches of hummus showing through. Top with olives, mango cubes, and feta.
9. Finish with herbs
10. Sprinkle parsley or mint over the whole thing for freshness. If you’re feeling fancy, drizzle a little extra olive oil across the top.
11. Serve immediately
12. Pair it with warm pita, tortilla chips, or crunchy veggie sticks. And don’t forget to grab some yourself before it disappears—this goes fast!

Serving Ideas

• Serve as a centerpiece appetizer for gatherings.
• Grill chicken or falafel to add to the already complete meal.
• Leftover spread on toasts makes a very quick, very tasty lunch.

Variations and Customizations

• Spicy kick – Add chopped jalapeños or a drizzle of chili oil.
• Nutty crunch – Toasted pine nuts or almonds, sprinkle them on top.
• Vegan – Skip the feta, or have a plant-based version.
• Other fruit – Pineapple or peaches instead of mango.

Storage and Make-Ahead Tips

• Make the base of the hummus a day in advance and chill it.
• Up to six hours before serving, chop the vegetables and mango, but keep them in different containers.
• Eat right away when it’s assembled, but it keeps airtight in the fridge for one to two days. Mango may soften, but the flavor is still great.

Pro Tips & Mistakes to Avoid

Here’s me spilling my secrets so you don’t have to learn the hard way:

• Icily, I’m churning out secrets so that you won’t have to learn it the hard way:
• Choose ripe but firm mango – An overly ripened mango becomes mushy and blends in, not standing out.
• Do not skimp on olive oil – That drizzle makes all of it taste much richer.
• Balance is the key – Too much feta or olives may be overpowering to the sweetness in the mango.
• Serve at room temperature – Cold hummus straight from the fridge can taste dull. Let it sit out 15–20 minutes before serving.

Recipe Details

• Yield: 6 servings
• Prep time: 15 minutes
• Cook time: 0 minutes
• Total time: 15 minutes

Nutrition per serving (approximate):

• Calories: 220
• Protein: 6 g
• Fat: 12 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Sugar: 7 g

Final Thoughts

I can’t wait for you to try this Greek-style loaded hummus with mango. It’s one of those dishes that feels fresh and exciting, yet familiar and comforting at the same time. If you make it, let me know how you liked it—maybe even share your own twist on the toppings. Recipes like this are meant to be enjoyed, shared, and personalized.