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Loaded Hummus Recipe

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4.5 from 131 reviews

This Loaded Hummus recipe takes the classic Middle Eastern dip to a new level by blending smooth, creamy hummus with a variety of flavorful toppings like feta cheese, olives, roasted red peppers, and fresh tomatoes. Perfect as a party appetizer or a healthy snack, this dish is both vibrant and delicious, combining rich textures with a hint of spice for a satisfying treat.

Ingredients

Hummus Base

  • 29 ounce (or two 15 ounce) cans chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup cold water, more or less as needed
  • 1-2 medium cloves garlic, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon Himalayan salt
  • Extra virgin olive oil

Toppings

  • Feta cheese, crumbled (omit to keep vegan)
  • Kalamata olives
  • Castelvetrano olives
  • Roasted red peppers, diced
  • Tomatoes, cut into wedges
  • Fresh parsley, chopped
  • Additional chickpeas
  • Ground sumac
  • Cayenne pepper
  • Extra virgin olive oil (for drizzling)

Instructions

  1. Prepare the hummus base: In a blender or food processor, combine the chickpeas, tahini, fresh lemon juice, cold water, garlic, cumin, cayenne, and Himalayan salt. Blend on high speed until the mixture is smooth and creamy. This process typically takes 45 to 50 seconds in a high-speed blender, or approximately 1 minute in a food processor, adjusting texture with more water if needed.
  2. Assemble and top: Spread the smooth hummus onto a serving platter in an even layer. Then artfully arrange your choice of toppings—including crumbled feta cheese, Kalamata and Castelvetrano olives, roasted red peppers, tomato wedges, chopped parsley, and additional chickpeas—over the hummus. Finally, generously drizzle extra virgin olive oil over the top to finish the dish.

Notes

  • Using canned chickpeas saves time, but for a smoother hummus, you can cook dried chickpeas yourself.
  • Adjust the amount of lemon juice, garlic, and cayenne to your taste preference for brightness and heat.
  • To keep the dish vegan, simply omit the feta cheese topping.
  • Using a high-speed blender yields a silkier hummus texture, but a food processor works well too.
  • Cold water helps achieve the perfect creamy consistency without thinning out the flavor.

Find it online: https://oliviabakes.com/loaded-hummus-recipe/