Easy Appetizers: Tabouli-Topped Hummus Delight

Fresh, Flavorful, and Perfectly Simple: A Mediterranean Twist on Classic Dips!

Tabouli-Topped Hummus Delight

Looking for a fresh, vibrant, and incredibly easy appetizer to impress your guests? Tabouli-Topped Hummus Delight is the perfect blend of creamy, zesty, and herbaceous flavors, all in one stunning dish. This recipe brings together the smooth, velvety richness of hummus with the bright and tangy notes of a freshly made tabouli. And the best part? You can make it as simple as you like! By using store-bought hummus, you save time without sacrificing taste, letting you focus on whipping up the tabouli—a quick mix of bulgur, parsley, fresh veggies, and a lemony dressing. The result is a crowd-pleasing dish that’s as beautiful to look at as it is delicious to eat.

This dish is versatile enough for a variety of occasions. Serve it as an elegant appetizer at dinner parties, a light snack for casual get-togethers, or a healthy option for potlucks and game days. With its eye-catching wreath shape and pops of fresh cherry tomatoes, it’s guaranteed to grab attention on any table. Pair it with naan dippers or pita chips for the ultimate dipping experience, and watch it disappear in no time. Whether you're a seasoned cook or new to hosting, this recipe is an easy win that proves great food doesn’t have to be complicated. So why not try it out and add a taste of the Mediterranean to your next gathering?

Enjoy!

 

What Ingredients do I need?

Produce

• Cherry tomatoes
• Italian parsley
• Roma tomatoes
• cucumber
• fresh mint
• scallions
• lemon

Grains

• bulgur

Pantry

• Olive oil
• Salt
• Pepper
• Paprika

Store-Bought Options

• Hummus (any flavor)
• Naan dippers or pita chips
• Pistachios

Substitutions and Variations

Substitutions

• Hummus:  Substitute store-bought hummus with homemade hummus or a different creamy dip like baba ganoush or Greek yogurt with garlic.

• Bulgur:  Use quinoa, couscous, or rice if bulgur isn’t available. For a gluten-free option, quinoa is perfect.

• Italian Parsley:  Swap with curly parsley or a mix of parsley and cilantro for a slightly different flavor.

• Pita Chips or Naan Dippers:  Serve with tortilla chips, crackers, or fresh veggie sticks like carrots and celery for dipping.

Variations

Flavor Boosters for Hummus

• Layered Hummus: Use a mix of classic, roasted red pepper, and garlic-flavored hummus for a colorful base.

• Spiced Hummus: Sprinkle smoked paprika, za’atar, or chili flakes on top of the hummus for added flavor.

Tabouli Twists

• Grain-Free Tabouli: Replace bulgur with finely chopped cauliflower or broccoli rice for a low-carb version.

• Kale Tabouli: Swap parsley for finely chopped kale for a heartier, nutrient-packed version.

• Fruit-Infused Tabouli: Add pomegranate seeds or diced dried apricots for a sweet, tangy pop.

Toppings

• Cheese Lovers: Add crumbled feta or goat cheese on top of the tabouli.

• Nutty Crunch: Sprinkle toasted pine nuts, almonds, or pumpkin seeds for texture.

Presentation Styles

• Layered Dip: Spread the hummus in a dish, layer the tabouli on top, and garnish with cherry tomatoes for a layered dip effect.

• Mini Servings: Serve individual portions in small glasses or bowls for an elegant appetizer presentation.

Kitchen Tips and Notes

Tabouli Tips

• Chop Like a Pro: Use a food processor for parsley and mint to save time. Pulse gently to avoid over-processing into a paste.

• Keep It Fresh: Use firm, ripe tomatoes and seed them to avoid excess liquid in the tabouli.

• Customize the Texture: Cook the bulgur to your preferred texture—softer for a creamier tabouli or chewy for more bite.

• Make Ahead: Prepare tabouli up to a day in advance; the flavors meld beautifully as it chills.

Assembly & Serving Tips

• Presentation Perfection: Use the back of a spoon to create a smooth, even circle or wreath shape for the hummus on your platter.

• Easy Drizzle: For a professional look, drizzle olive oil with a small squeeze bottle or a spoon in a spiral motion over the hummus.

• Room Temperature: Let the hummus and tabouli come to room temperature before assembling for the best flavor.

• Serve Fresh: Assemble the dish close to serving time to maintain the tabouli's vibrant texture and prevent the hummus from getting watery.

Leftover Tips  

• Repurpose Smartly: Use leftover tabouli in wraps, salads, or as a topping for grilled chicken or fish.

     Equipment You May Need     

• Mixing Bowl: A medium to large bowl for combining the tabouli ingredients.  I love the ones with lids as they make great storage for leftovers!

• Measuring Cups & Spoons: To measure the bulgur, olive oil, lemon juice, and seasonings.  This is a great set.

• Knife: A sharp chef’s knife for chopping parsley, mint, tomatoes, cucumber, and scallions. This is a favorite.

• Cutting Board: A sturdy surface for prepping the fresh ingredients.

• Microplane: For zesting the lemon.

• Spoon: For tossing the tabouli.

• Saucepan: To cook the bulgur according to package instructions.

• Strainer: To rinse the bulgur before cooking or drain it if needed.

• Platter or Serving Dish: A flat platter or wide bowl to create the wreath or donut shape with the hummus.

• Food Processor: If making homemade hummus or chopping parsley and mint quickly.

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Tabouli-Topped Hummus Delight

Store bought or homemade hummus (any flavor)

Cherry tomatoes, halved

Pistachios (optional topping)

Paprika (optional topping)

To make Tabouli:

1 1/2 cup cooked bulgur (cooked according to package instructions)
1/3 cup olive oil
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Italian parsley, chopped
1 cup chopped tomato
1 cup small diced cucumber
1/3 cup mint, chopped
3 scallions, chopped

For the Tabouli:  Add ingredients to a bowl and toss to combine.  Chill in the refrigerator for 1 hour.

To prepare the Tabouli-Topped Hummus Delight:  Form a wreath or donut shape with the hummus on a platter.  Top the hummus with the prepared tabouli.  Add cherry tomatoes around the circle.  Drizzle with a little olive oil, top with pistachios, sprinkle with a little paprika, and serve with naan dippers or pita chips.

Spring Fling: Whipped Herbed Feta Dip

A thick, zesty dip that is bursting with fresh Mediterranean flavor. So hard to resist and great for so many Spring ocassions.

Whipped Herbed Feta Dip

I have the perfect simple dip for you.  If you like feta cheese then this dip is going to rock your world!  Essentially it is a block of feta cheese that is whipped in the food processor along with fresh mint and parsley, some garlic and olive oil and a dash of lemon juice.  Serve this with Spring vegetables as I have done here or add some pita chips, smear it on a baguette, or your favorite dipper.

This dip is easy to make and something you want to have on repeat.  It's perfect for any Spring event, Mother's Day, brunch, graduation party, or casual affair.  It would be great used in salads, as a smear for sandwiches or bagels or with crackers.  I'd love to see how you find ways to use this scrumptious dip.

Enjoy!

What Ingredients do I need?

• feta - a block or crumbled

• fresh mint

• fresh parsley

• olive oil

• garlic cloves

• pepper

• 1 lemon for juice

• vegetables for dipping (radishes, bell pepper, snap peas, carrots)

Substitutions and Variations

• Swith up the dippers - try pita chips, or pita or naan

• Change the vegetables - celery, broccoli, cucumbers, green beans

• Try basil instead of mint

Kitchen Tips and Notes

• Try this dip in other ways:
• salad topping
• sandwich smear
• bagel smear
• toast smear

• I use this hand small food processor a lot and it works perfectly for this dip.

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Whipped Herbed Feta Dip

makes 1 cup

1/4 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1/4 cup olive oil
1 garlic cloves, peeled

1/4 teaspoon pepper
8 oz feta cheese (I used a block of cheese)
1 1/2 tablespoons lemon juice

bell pepper, radishes, carrots, and snap peas

In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.

Homemade Hummus Topped with a Simple Israeli Salad

An essential dip is taken up a notch by topping it with a simple salad of tomatoes, cucumbers, and red onion.  Once you make the homemade version of hummus you won't ever go back to store bought!

Homemade Hummus Topped with a Simple Israeli Salad

Hummus is a very popular dish and it's quite healthy to eat.  Even better when it's topped with a a wonderful salad of tomatoes, cucumbers, and red onion!  All you need to make this is a few ingredients such as chickpeas (garbanzo beans), tahini, lemon juice, garlic, cumin, Sriracha, and olive oil.  With the exception of the tahini you probabaly have all the other ingredients.  

Oh and I forgot to mention....It's so EASY to make!

We eat hummus as a snack in our house all the time.  It's great as an appetizer as well.  With the addition of the salad you can turn this dish into a light lunch, or a side dish with dinner like we do.  This would also be great for game day or BBQs in the summer.  You could even make these into individual portions by serving them in clear party cups with a wedge of pita tucked inside.  Too cute! 

 

What Ingredients do I need?

• Canned Chickpeas or Garbanzo beans
• Tahini - sesame seed paste found in the grocery in either ethnic foods, or with the condiments
• Olive oil
• garlic
• lemon juice
• cumin
• Sriracha (optional) for heat
• salt & pepper

Substitutions and Variations

This is a base recipe for hummus. You can make variations by adding different ingredients to change the flavor such as:

• roasted red bell peppers
• avocado
• black beans instead of chickpeas
• eggplant
• sun-dried tomatoes
• mashed sweet potatoes
• fresh spinach and feta cheese
• lemon and cilantro

Kitchen Tips and Notes

• start with quality ingredients - since there are only a handful buy the best you can find. (fresh garlic, real lemons etc.)

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Homemade Hummus Topped with a Simple Israeli Salad

serves 6-8

Hummus:
1 15 oz. can chickpeas, rinsed and drained
1 cup tahini (ground sesame paste)
1/2 cup freshly squeezed lemon juice 
3 tablespoons chopped garlic 
1 1/2 teaspoons ground cumin
1/2 teaspoon Sriracha
2 tablespoons olive oil
1 tablespoon Kosher salt

1 teaspoon freshly ground black pepper

Salad:
1 large English cucumber, unpeeled, halved, and diced
2 cups cherry tomatoes, halved or quartered
3/4 cup red onion, diced 

1/4 cup lemon juice

1/3 cup olive oil

Toasted naan or pita bread, for serving 

Place the chickpeas, tahini, 1/2 cup lemon juice, garlic, cumin, Sriracha, in a food processor.  Add in 2 tablespoons of olive oil and 1 tablespoon salt, and 1 teaspoon black pepper.  Process until the mixture is smooth.  If this is too thick to spread add in a few tablespoons of water until it is spreadable.

In a large bowl add the cucumber, tomatoes, and red onion.  Add 1/3 cup olive oil and the 1/4 cup lemon juice that remains.  Stir to combine.  Season with salt & pepper to taste.

Spoon the hummus onto a large serving platter creating a raised edge on the sides.  Using a slotted spoon, top the hummus with the vegetable salad leaving an edge of hummus all around.  Drizzle with olive oil.  Serve with mini naan bread or pita.

Holiday Best Snacking Board

For a weekend or a pre-holiday meal, enjoy my Holiday Best Snacking Board with savory dips, a variety of dippers, along with some nuts, fruits, and sweets.  

Holiday Best Snacking Board

What better way to get people to join you at the table than with a wonderful snacking board that holds a plethora of delectable goodies.  A snacking board is the ultimate and easy way to gather.  They are great for parties when we can all have them, but for now they are the perfect way to bring the family together.

With some help from Trader Joe's I was able to pull together two outstanding snacking boards.  You don't have to make things homemade all the time, so take some help from some special gourmet items and put together a spread that's healthy, appetizing, and filling.  

The first board is full of toppings and dipping vessels.  From hummus, to a goat cheese log, to crostini that you put together your way with a variety of toppings.  The second board is full of finger snacks.  From dried fruits, to various nuts, and some sweets thrown in the mix.  This is definitely a sweet & salty board.  

All together we have one decadent meal ahead of us!

When would you use a snacking board?

• Family get-togethers
• Game night
• Girls night
• Pre-holiday meals
• Holiday snacks
• New Year's eve
• An appetizer party
• Movie night
• Weekend Brunches
• Snacking Lunches
• Cocktail parties
• Pool party

What ingredients do I need?

For the:  Finger Food and Dipping Board

• Mango Salsa
• Crumbled Feta Cheese
• Trader Joe's Spicy Hummus Dip
• Homemade Bruschetta (recipe below)
• Homemade Butternut Squash Crostini (recipe below)
• Homemade Crostini (recipe below)
• Tortilla Chips
• Trader Joe's Pistachio Pomegranate Crisps
• Trader Joe's Brioche Toasts
• Carrots
• Cucumber slices
• Bell pepper slices
• Trader Joe's Cranberry Chèvre Fresh Goat Cheese

For the:  Fruit, Nuts, and Sweets Board

• Trader Joe's Dark Chocolate Stars Shortbread Cookies
• Trader Joe's Candied Pecans
• Dried Apricots
• Marcona Almonds
• Walnuts Halves
• Pecan Halves

Substitutions and Variations

• For the dips try pico de gallo, tzatziki, white bean dip, other flavored hummus, spinach & artichoke, jams, fruit salsa
• For the dippers try pita bread, pretzel chips, bagel chips, or pita chips, 
• For the vegetables try celery, broccoli, endive, and snap peas
• Don't like nuts, do an olive tray, or a sweets only tray
• Add more fresh fruits such as strawberries, grapes, and sliced apples
• Add other dried fruit such as apples, pineapples, figs, and dates

Kitchen Notes and Tips

• Use a large wooden tray or platter as your board
• Make sure your tray is food safe, otherwise line with a piece of parchment paper
• Arrange big items first on your board and fill in with the smaller items
• Use most of the space on your board for an abundant look
• Dips and spreads should be placed in small bowls and spread out in different areas on the board 
• Fill in the spaces under the dips and spreads with the dippers. 
• Fan pieces for a nice look
• Groups similar items together for impact

Butternut Squash Crostini

cubed butternut squash (store-bought)
olive oil
salt & pepper
garlic powder
ground sage

Preheat oven to 400 degrees.

Cut the cubed butternut squash into small bite sized pieces.  Place on a large rimmed sheet pan, and drizzle with olive oil.  Season well with salt, pepper and garlic powder plus a small sprinkle of ground sage.
Toss to evenly coat and roast about 25-30 minutes or until the squash is fork tender but not too soft.  To serve use place feta cheese and some squash on a crostini.

Bruschetta

2-3 ripe Roma tomatoes seeds removed, finely diced, and gently patted dry 
3-4 fresh basil leaves sliced into thin ribbons
2 cloves garlic finely minced
1 1/2 - 2 Tablespoons olive oil

Combine diced tomatoes, basil, and minced garlic in a bowl.  Drizzle olive oil enough to coat.  Stir to combine and allow to rest for flavors to develop 30 minutes.   Place in a small bowl to serve.

Crostini

1 baguette, cut into 1/2" slices
2 Tablespoons extra-virgin olive oil
flaky kosher salt

Preheat oven to 400 degrees.

Lightly coat both sides of bread with olive oil and arrange in single layer on a baking sheet.
Bake on the center rack for 10 minutes, flipping them halfway through, until golden and slightly crisp. Sprinkle with salt and serve.

Creamy Coconut Fruit Dip

Yum

Boy do I have something tasty for you today!

With an abundance of summer fruits we tend to eat more than our fair share.  I can say without a doubt that MGG could eat a whole personal watermelon by himself in one sitting!  That being said I am buying fruit by the bushels weekly to keep up with his insatiable appetite.

In addition to being good for you fruit is a great item to serve when entertaining.  We always set out a huge fruit bowl or platter at our parties or even for casual dinners with friends.  Over the 4th of July holiday we did just that.  I made a large platter of fruit and served it with a creamy 3-ingredient fruit dip that was to die for!  

Creamy Coconut Fruit Dip

With only 3 ingredients you can have a delicious creamy coconuty fruit dip that pairs with any fruit!  What better way to enjoy fruit than to dip it in something cool and creamy.  This dip brings a little taste of the tropics to your table and makes the fruit really fun to eat.  Just watch this dip disappear! 

All you need to make this dip are a few staples such as cream cheese and cool whip.  Then add in some cream of coconut (from the alcohol aisle, not coconut milk) and you are good to go.  This dip whips up literally in minutes.  It will last for a good week in the refrigerator so it is a good make ahead item as well.

This summer I've been keeping a serving tray filled with cut fruit in the refrigerator at all times.  I usually pick 1 or two melons, grapes, cherries, pineapple, and berries to have on hand for quick snacking.  The tray allows anyone in the family to grab a snack that's healthy instead of reaching for chips or other "not so healthy snacks"!  It's worked like a charm all summer long.  I bring this same tray out for casual dinner parties as well and we just use it like we would an appetizer platter.

Enjoy all your summer parties, get together, as well as family dinners with some fresh cut fruit and a Creamy Coconut Fruit Dip!







Creamy Coconut Fruit Dip
Yield 1 cup : 10 servings

1/2 (8oz) pkg Neufchatel cheese
1 cup cream of coconut from a 15 oz can found in the alcohol section (used to make pina coladas)
1/2 (8oz) tub Cool Whip

In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone.

Add the whipped topping and mix again.

Serve with fruit or graham crackers. Keep refrigerated.

adapted from: Dessert Now Dinner Later

10 Top Recipes of 2017

Yum

Happy New Year!

2017 was a full packed year but it seems that it went so fast that it was a blur.  This was a years full of variety.  The dishes made were an array for down home cooking to international fare.  

I gathered the most popular dishes from 2017 in one spot for you to reference and enjoy!

Enjoy all the precious moments that 2018 will bring.  We only live once!

10 TOP RECIPES OF 2017

10.
StonefireGrill’s Roasted Cauliflower with Tahini Sauce



9.
Greek Style Lemony Chicken and Orzo Soup

8.
Brown Sugar-Sour Cream Banana Bread



7.
Slow Cooker Guinness Irish Beef Stew



6.
One Pot Meat Lovers Pizza Ravioli Bake



5.
Herbed Ricotta and Parmesan Spread

4.
Spicy Szechuan Chicken and Vegetable Stir Fry



3.
Chicken Teriyaki Stir Fry



2.
Healthier Slow Cooker Orange Chicken

1.Lemon Pepper Butter Chicken Breasts





There are plenty of dishes to come in 2018.  Lots of comfort food, weeknight meals, stir frys, southern dishes, and easy restaurant style meals.  Enjoy a prosperous holiday and I am so grateful for all of my followers.  I wish you the best in 2018 and will be talking to you in the new year!