This 10-minute hummus toast layers creamy hummus, fresh vegetables, olives, feta, and a sprinkle of earthy za’atar spice on hearty whole-grain bread for a quick, satisfying breakfast.
A Mediterranean Breakfast Toast I Make on Repeat
I love starting the day with something savory, and this Mediterranean hummus toast is the kind of no-fuss breakfast I make regularly. It’s vegetarian, comes together in 10 minutes, and is satisfying enough for a busy morning.
It’s no secret that I’m a big fan of hummus. If you stop by my house, there is a good chance I’ll whip up a bowl of roasted garlic hummus to get us started. Here, a generous swipe of hummus anchors all the toppings and adds a creamy contrast to the crisp toast and fresh vegetables.
I use cucumbers and tomatoes because I almost always have them on hand. Peppery arugula, briny olives, salty feta, and a generous sprinkle of za’atar bring the bold Mediterranean flavor.
Think of this Mediterranean toast as both a recipe and a loose formula: sturdy toast, creamy hummus, fresh vegetables, something salty, and a bold spice to finish. Once you have the basic method down, you can easily make it your own.
Hummus Toast Ingredients
You only need a handful of ingredients to make this Mediterranean breakfast toast:
- Bread: Choose thick slices of hearty whole-grain or whole-wheat bread. A sturdy slice will hold the hummus and vegetables without collapsing under the toppings.
- Hummus: Plain homemade hummus gives the vegetables and za’atar plenty of room to shine. Store-bought hummus also works well when you need a shortcut.
- Za’atar: This earthy, tangy Middle Eastern spice blend is typically made with wild thyme, sumac, and toasted sesame seeds. A generous sprinkle of za’atar adds bold flavor without any extra work.
- Baby arugula: A handful adds fresh, peppery flavor and makes the toast feel more substantial.
- Cucumber and tomatoes: These bring freshness, juicy flavor, and crunch. Slice them into rounds so they sit easily on the bread.
- Olives: Use your favorite olives and give them a rough chop. They add a briny pop in every bite.
- Feta cheese: Finish with a light sprinkle of crumbled feta for a creamy, salty contrast.
How to Make Hummus Toast
This Mediterranean hummus toast comes together in three simple steps:
- Toast the bread. Toast 4 thick slices of whole-grain or whole-wheat bread to your liking.
- Add the hummus and za’atar. Spread about 2 tablespoons of hummus over each slice. Sprinkle generously with za’atar.
- Pile on the toppings. Add the arugula, cucumber, tomatoes, chopped olives, and crumbled feta. Enjoy right away.
Tips for the Best Hummus Toast
- Start with sturdy bread. Hearty whole-grain or whole-wheat bread can support the hummus and vegetables better than a very soft, thin slice.
- Toast it to your liking. I like enough texture to contrast with the creamy hummus and juicy vegetables.
- Be generous with the hummus. About 2 tablespoons per slice gives you a creamy base and helps hold the vegetables in place.
- Keep the components separate until you are ready to eat. This makes it easy to assemble a fresh breakfast toast in minutes.
Ways to Change It Up
Once you have the basic formula, there are plenty of ways to jazz it up using ingredients you already have:
- Change the hummus. Use classic hummus, roasted garlic hummus, or roasted red pepper hummus.
- Use different vegetables. Try raw bell peppers, broccoli, or avocado. Leftover roasted vegetables also work well.
- Add more protein. Top the toast with a boiled egg, shredded rotisserie chicken, or even leftover chicken shawarma.
- Skip the bread. Make sweet potato toast and add the hummus and toppings as directed.
What to Serve with Hummus Toast
One loaded slice makes a convenient breakfast or light meal. If you’re planning a leisurely weekend brunch, serve it as part of a larger Mediterranean breakfast spread with eggs, fruit, and a few small dishes for sharing.
For another quick, savory option, try my vegetable-packed smoked salmon sandwich, my lighter Mediterranean twist on lox and bagels.
Make-Ahead Tips
Prepare the vegetables and other toppings ahead of time and refrigerate them in separate airtight containers. When you are ready to eat, toast the bread, spread on the hummus, and add the toppings.
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Ingredients
- 4 thick slices whole-grain or whole-wheat bread of choice
- 1/2 cup hummus, homemade or quality store-bought
- Za'atar to your liking
- Handful baby arugula
- 1 cucumber, sliced into rounds
- 1 to 2 Roma tomatoes, sliced into rounds
- 2 tablespoons chopped olives of your choice
- Crumbled feta cheese, a sprinkle to your liking
Instructions
- Toast the bread. Toast the bread slices to your liking.
- Add the hummus and za’atar. Spread about 2 tablespoons of hummus over each slice of bread. Add a generous sprinkle of za’atar.
- Finish and serve. Top with the arugula, cucumber, tomatoes, chopped olives, and crumbled feta. Enjoy!
Notes
- Choose a sturdy bread: Hearty whole-grain or whole-wheat bread will hold the hummus and vegetables well. One loaded slice is often enough for breakfast. For a bread-free alternative, try my sweet potato toast.
- Prepare ahead: Prep the vegetables and other toppings ahead of time and refrigerate them in separate airtight containers. Toast and assemble when you are ready to eat.
- Try different hummus flavors: Classic, roasted red pepper, or roasted garlic hummus all work well.
- Change the toppings: Use other raw vegetables you have on hand, such as bell peppers, broccoli, or avocado. Leftover roasted vegetables also work.
- Add more protein: Try a boiled egg, shredded rotisserie chicken, or leftover chicken shawarma.
- Shop this recipe: Visit our shop for our aromatic za’atar spice blend.
Nutrition
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Thank you for this! I have something similar most mornings, however, I never thought to use hummus, which I love, duh. I usually use ricotta or feta, chop up tomatoes, olives, and whatever else I feel like or have on hand. Add one or more herbs (basil, mint and dill are favorites) sprinkle on sumac and/or black pepper and drizzle with olive oil.
Hi Suzy,
This was wonderful! I have an egg intolerance and struggle to find nice breakfast options outside of oatmeal or yogurt with fruit. This was such a nice change and is so versatile. This will definitely make it into the rotation.
Rating? A+ With some minor modifications. I use toasted Pita instead of standard bread. Whole wheat preferred. I will add shallots. And I sprinkle dehydrated habanero peppers on it also.
Exactly what I needed this morning, added a drizzle of balsamic glaze, so good!
Oh, Yum! Great idea!
Hi, I am transitioning to a Mediterranean meal plan (I am not saying that “d” word) so having hummus, olives and tomatoes for breakfast was different. Cucumber would sometimes make it into a smoothie so that wasn’t odd. I was able to find a bread that was substantial and stayed crunchy. I only used one slice.
This was really good. Although, I need to learn how to eat it without having a mess on my hands, literally.
Thanks for the recipe! I purchased your cookbook and have the new one on order. I can’t wait to get cooking.
Fantastic! I was looking for a quick breakfast alternative with more veggies and substance and this hit the spot! I’ve eaten this for a quick light lunch too! I make with gluten free sourdough from Bread Srsly. Love!
Fabulous breakfast toast! Would like to join up with you!
Love hummus for breakfast! Used shredded zucchini in place of cucs because I had some to use up. The arugula is a must!
Awesome breakfast toast. Thanks for the recipe.
Glad you enjoyed it, Lisa!
So versatile and delicious!!! Thanks for the great recipe, I look at breakfast so differently (& better) now!!! I work with a lot of Cardiologists who recommend the Mediterranean diet for the health benefits, and I am sending all my patients to The Mediterranean Dish now!
I am addicted to making this now. I just LOVE!! I put it on sprouted or Ezekiel bread!! Sooooo good.
This morning I did with pita pockets for my son.
Thank you so much!
Delicious!
Thanks, Michelle!
This sounds delicious. I can’t wait to make it! An alternative to this would be to mix some tahini with water and lemon juice to spread on the bread before adding the rest of the toppings. It’s really good, as well!
On another note…I’m new to your site and want to thank you for so many great recipes! A favorite of mine is the chickpea and eggplant braised stew. I’m a teacher and will make that on Sunday to take for lunch throughout the week. I don’t ever get tired of it! It’s THAT good.
Thanks again!
Hi, Jamie! Thanks for your kinds words! Welcome to The Mediterranean Dish! I’m so glad you’re finding recipe you love :).
Yum!!! I made this today for breakfast and it was wonderful! We are vegans and it is a perfectly delicious protein-packed start to the day! Thank you!
Wonderful, Julie! I am so glad to hear it!
This was wonderful!! My new go-to breakfast!! Thank you!
So glad to hear it, Noel! Thank you!
So easy to prepare and so delicious and nutritious!
Perfect savory breakfast, thank you! And it would have been quick if I didn’t have to make the hummus first, but you’ve ruined me for store bought hummus, haha! I love avocado toast but needed a break, and this can be easily adapted to whatever I have on hand. Thank you!
Haha! Awesome, Emily! Thanks for giving this a try.