Name: Hummus Veggie Rice Cake with Cucumber, Tomato, Kalamata Olives, Feta, and Basil Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1/2 cup diced cucumber; 1/2 cup diced tomato; 1/4 cup kalamata olives, pitted and sliced; 1/4 cup crumbled feta cheese; 2 tablespoons fresh basil leaves, chopped; 4 plain rice cakes; 1/2 cup hummus

Introduction

This Hummus Veggie Rice Cake is a light and refreshing snack perfect for any time of day. Combining creamy hummus with fresh vegetables and tangy feta, it offers a delicious balance of flavors and textures that’s both healthy and satisfying.

The image shows a clear glass bowl placed inside a slightly larger white plate on a white marbled surface. Inside the bowl, there is a dessert with three main layers: the bottom layer is white banana halves lying side by side, the middle layer is white creamy yogurt spread over the bananas, while the top layer is decorated with bright red chopped strawberries, brown toasted coconut flakes, and small dark cacao nibs. Two half strawberries with green tops are placed on the right side of the bowl. A wooden spoon lies on the plate above the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rice cake
2 tablespoons hummus
½ cup diced cucumber
½ cup diced tomato
10 kalamata olives, pitted and sliced
2 tablespoons crumbled feta cheese
Fresh basil leaves, a few for garnish

Instructions

Step 1: Spread the hummus evenly over the rice cake, covering the entire surface.
Step 2: Top the hummus with diced cucumber and tomato, distributing them evenly.
Step 3: Scatter the sliced kalamata olives and crumbled feta over the vegetables.
Step 4: Garnish with fresh basil leaves for a burst of aroma and flavor.
Step 5: Serve immediately to enjoy the crisp textures, or refrigerate briefly if preparing ahead.

Tips & Variations

Use flavored hummus like roasted red pepper or garlic for extra depth.
Swap kalamata olives with green olives or capers for a different briny note.
Add a sprinkle of red pepper flakes for some heat.
Try fresh mint instead of basil for a refreshing twist.

Storage

Because the rice cake can become soggy, it’s best to assemble just before eating. If needed, store the hummus and chopped veggies separately in airtight containers in the refrigerator for up to 2 days. When ready, assemble and enjoy fresh.

How to Serve

A clear bowl placed on a white plate filled with a dessert made of three visible layers: the bottom layer is made of smooth, pale yellow banana halves, topped with a middle layer of chunky red strawberry pieces and a dollop of white cream, and sprinkled over the cream are toasted light brown coconut flakes and small, dark chocolate bits, two strawberry halves rest on the side. A wooden spoon lies on the plate next to the bowl, and the background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different base instead of rice cakes?

Yes, whole-grain crackers or toasted pita slices work well as alternatives to rice cakes.

Is this recipe suitable for meal prep?

It’s best to keep components separate to prevent sogginess and assemble right before eating for optimal texture.

Hummus Veggie Rice Cake with Cucumber, Tomato, Kalamata Olives, Feta, and Basil Recipe

Print Recipe

★★★★★

5 from 129 reviews

This refreshing Hummus Veggie Rice Cake recipe combines crisp cucumber, juicy tomato, salty kalamata olives, creamy feta cheese, and fragrant fresh basil atop a crunchy rice cake base. It’s a quick, light, and healthy snack or appetizer perfect for warm days or anytime you want a flavorful, nutrient-rich bite that requires minimal preparation.

Author: Bella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings (1 rice cake each) 1x
Category: Snack
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Veggie Toppings

1/2 cup diced cucumber
1/2 cup diced tomato
1/4 cup kalamata olives, pitted and sliced
1/4 cup crumbled feta cheese
2 tablespoons fresh basil leaves, chopped

Base

4 plain rice cakes
1/2 cup hummus

Instructions

Prepare the Veggies: Wash and dice the cucumber and tomato into small, bite-sized pieces. Pit and slice the kalamata olives thinly. Chop the fresh basil finely to release its aroma.
Spread Hummus: Take each rice cake and evenly spread about 2 tablespoons of hummus on top, making a smooth layer that will hold the toppings.
Top the Rice Cakes: Distribute the diced cucumber, tomato, and kalamata olives evenly over each hummus-covered rice cake, ensuring colorful and balanced coverage.
Add Feta and Basil: Sprinkle crumbled feta cheese generously over the veggies on each rice cake. Garnish with chopped fresh basil for a fragrant finish.
Serve Immediately: Enjoy these rice cakes fresh as a light snack, appetizer, or part of a healthy lunch. They are best served immediately to maintain the crunch of the rice cakes and freshness of the toppings.

Notes

For extra flavor, drizzle with a little olive oil or balsamic glaze before serving.
You can substitute feta with a dairy-free cheese for a vegan variation.
Rice cakes are best kept crisp; avoid making this too far in advance to prevent sogginess.
Add a pinch of black pepper or a sprinkle of oregano for additional seasoning.

Keywords: hummus rice cake, veggie rice cake, healthy snack, Mediterranean snack, vegetarian snack, easy no-cook recipe