These healthy, vegan Greek Potato Bites With Hummus are the perfect party food or snack!
I’m half Greek. My mom? She’s all Greek. Needless to say, holidays were a blast as a kid. I was lucky to be raised with all sorts of delicious Greek dishes, from simple avgolemono rice to arni me patates (lamb with potatoes). Instead of burgers, we enjoyed gyros, and moussaka was our lasagna. I miss those meals, and I try to make them at least half as good as my mom and grandparents. And recipes like these Greek potato bites with hummus are a humble homage to simpler times. Best of all, they’re pretty darn simple to make.
When you think of Greek flavors, ingredients like olive oil, fresh herbs, and hummus come to mind. Greek potato bites with hummus bring all those flavors together in a bite-sized snack! Each potato slice is oven-baked until tender and topped with a layer of hummus, fresh tomato, and cucumber slices. If you’re a fan of bright Mediterranean cucumber salads or zesty sides like lemon couscous, you’ll love these bites.
Admittedly, they aren’t exactly authentic. Still, I’d like to think my noni and papou would have enjoyed snacking on these. They’re like a mini Greek feast in every bite! Plus, this recipe is all about textures: the soft, slightly crisped potatoes contrast with the smooth hummus, while the fresh cucumber and tomato add a satisfying crunch. Authentic or not, how could you resist finishing off these colorful, flavorful bites?
Are Greek Potato Bites with Hummus Healthy?
You bet! With wholesome ingredients like potatoes, hummus, and olive oil, this guilt-free snack provides fiber, healthy fats, and plant-based protein. On that note, this recipe is naturally vegan! There’s really no need for substitutes here. However, if you’re watching carbs, you could also try using eggplant slices as a base. Keep in mind that eggplant roasts faster than potatoes, so cut the cooking time to 15 minutes.
Why Use Lemon Zest?
We Greeks love our lemons, so it was practically a requirement for this recipe. The zest complements the fresh herbs and vegetables, adding a subtle depth of flavor that makes each bite a bit more special. In particular, adding lemon zest to the hummus gives it a bright, citrusy flavor minus the acidity of lemon juice. I’m a huge fan of lemon juice, but lemon zest works better here because it won’t thin out the hummus.
How to Make Ahead and Store
While these bites taste best fresh, you can bake the potatoes a day ahead and store them in an airtight container in the fridge. Reheat briefly in the oven, then add the toppings before serving. Avoid adding the toppings in advance to prevent soggy bites! For that reason, assembled bites don’t make the best leftovers—enjoy them right away.
Serving Suggestions
These bites pair wonderfully with other finger foods, like pizza bites and sweet potato bites. And I never say no to falafel—just don’t forget the sauce! Or, stick with the Greek theme and serve them as an appetizer alongside Mediterranean Grilled Stuffed Peppers and a light Mediterranean Orzo Salad. They’re also a perfect side to Spinach-Artichoke-Greek Yogurt Chicken!
Ingredients
- 1 1/2 Pounds Russet potato scrubbed
- 4 teaspoons extra virgin olive oil
- 4 teaspoons fresh garlic minced
- 2 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 cup Sabra Classic Hummus
- 2 teaspoons lemon zest
- 2 large Roma tomatoes thinly sliced
- 1 large cucumber thinly sliced
- Minced parsley for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit and lightly spray a cookie sheet with baking spray.
- Slice the potatoes width-wise into 1/3 inch-thick slices. Use a paper towel to gently press out the excess moisture from the slices and place them into a large bowl.
- Pour the olive oil, garlic, oregano, basil, thyme, salt, and pepper over the potatoes and stir until evenly coated.
- Place the potatoes in a single layer on the prepared sheet and bake until fork tender, about 20 minutes.
- While the potatoes bake, stir the hummus and lemon zest together, seasoning with a pinch of salt and pepper.
- Top each potato slice with a slice of tomato, then a slice of cucumber, sprinkling the cucumber with a pinch of salt. Finally, divide the hummus between the slices and sprinkle with parsley.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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