This Loaded Hummus takes the classic hummus to a new level. Serve this up to guests, but keep the recipe to use daily for a delicious hummus for sandwiches, dip for lunches, appetizer and more.
Do you want more uses for the ultra-healthy chickpea? Then try our Chili Lime Roasted Chickpeas or Coconut Chickpea Curry.
Why I Love This Recipe
- Super healthy
- Gorgeous presentation
- Great make-ahead, then garnish and serve
- Pretty for a summer appetizer
- The hummus recipe is great on its own
Helpful Items For This Recipe
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Food Processor and Vegetable Chopper, Stainless Steel Blade, 8-Cup Capacity
5 Pieces Silicone Spatula Set, Food Grade Rubber Spatula
8 Inch Chef Knife – German High Carbon Steel, Full Tang Ultra Sharp Blade
Loaded Hummus Dip Recipe Ingredients
Recipe Ingredients
Chickpeas: Canned chickpeas are convenient and work perfectly for this recipe. If you prefer using dried chickpeas, soak and cook them beforehand.
Tahini: A high-quality tahini makes all the difference in hummus. Look for brands with a smooth texture and minimal bitterness, available in most grocery stores or Middle Eastern markets.
Garlic: Fresh garlic adds a bold flavor, but you can reduce the amount if you prefer a milder taste. Roasted garlic is a great substitute.
Toppings: Feel free to mix and match toppings based on what you have on hand. Sun-dried tomatoes, pine nuts, also make excellent additions.
How to make this Loaded Hummus
In a food processor or blender, combine the drained chickpeas, tahini, fresh lemon juice, garlic, paprika, and salt. Blend for about 1-2 minutes until the mixture begins to come together.
Gradually add the cold water, one tablespoon at a time, and continue blending until the hummus reaches your desired consistency. It should be smooth and creamy but not too runny.
Taste the hummus and adjust the seasoning, adding more salt or lemon juice as needed.
Transfer the hummus to a shallow bowl or serving platter, using a spatula to spread it evenly and create a slight well in the center.
Drizzle a generous amount of extra virgin olive oil over the surface of the hummus.
Add the crumbled feta, sliced Kalamata olives, cucumber and halved cherry tomatoes, arranging them to create a visually appealing presentation.
Finish by garnishing with freshly chopped dill and an additional drizzle of olive oil.
Serve With
- Breads: Warm pita bread, naan, or freshly baked flatbread are excellent choices for dipping.
- Veggies: Sliced cucumber, bell peppers, carrot sticks, and celery provide a crunchy and healthy accompaniment.
- Crackers: Use your favorite whole-grain or gluten-free crackers for a crispy option.
- Grilled Meats: Pair the loaded hummus with grilled chicken skewers or lamb kebabs for a complete meal.
Variations of the Recipe
- Spicy Loaded Hummus: Add a teaspoon of harissa paste or red chili flakes to the hummus base for a spicy kick. Top with sliced jalapeños and a drizzle of chili oil.
- Herbaceous Hummus: Blend fresh parsley, cilantro, or basil into the hummus base for an herby flavor. Top with additional herbs for garnish.
- Middle Eastern Twist: Incorporate za’atar spice blend into the hummus and sprinkle it on top with toasted sesame seeds.
- Sweet and Savory: Swap some of the savory toppings for pomegranate seeds and a drizzle of honey or date syrup for a sweet contrast.
Recipe Pro Tips!
FAQs
Storage
Refrigeration: Store any leftover hummus in an airtight container in the refrigerator for up to 4 days. Add the toppings just before serving to keep them fresh.
Freezing: The hummus base (without toppings) can be frozen for up to 3 months. Thaw in the fridge overnight and stir well before adding toppings.
Tips
- How to Get a Silky Hummus: For extra-smooth hummus, peel the chickpeas by gently rubbing them between your hands to remove the skins. This step is optional but makes a noticeable difference.
- Adjusting Consistency: If your hummus is too thick, add more cold water or olive oil, one tablespoon at a time, until it’s creamy and spreadable.
- Serving Temperature: Hummus tastes best slightly chilled or at room temperature.
- Make-Ahead: You can prepare the hummus base up to 2 days in advance and add the toppings just before serving.
Frequently Asked Questions
1. Can I make this hummus without tahini?
Yes, you can substitute tahini with sunflower seed butter or Greek yogurt, though the flavor will be slightly different.
2. Can I use dry chickpeas instead of canned?
Soak 1 cup of dried chickpeas overnight, then cook them in boiling water for 1-2 hours until tender. Drain and use as directed in the recipe.
3. What can I do if my hummus tastes bitter?
If your hummus has a bitter taste, it may be due to the tahini. Add more lemon juice or a pinch of sugar to balance the flavors.
MORE HEALTHY APPETIZERS TO ENJOY!!
We love an appetizer here, but why not make it a healthy choice too? Here are some of our favorite appetizers, especially for summer.
Pin it HERE!!
Pin it HERE!!
Loaded Hummus Recipe
Ingredients
For the Hummus:
- 1 19-ounce can chickpeas drained and rinsed
- 1/3 cup tahini
- 1/4 cup fresh lemon juice + lemon zest
- 1/4 cup cold water more or less, as needed
- 3 medium cloves garlic roughly chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ tsp black pepper
For the Toppings:
- 1/3 cup feta cheese crumbled
- 1/4 cup Kalamata olives sliced
- 1/2 cup cherry tomatoes halved
- 1/2 English cucumber diced
- 2 tablespoons fresh dill chopped
- Extra virgin olive oil for drizzling
Instructions
- In a food processor or blender, combine the drained chickpeas, tahini, fresh lemon juice, garlic, paprika, and salt. Blend for about 1-2 minutes until the mixture begins to come together.
- Gradually add the cold water, one tablespoon at a time, and continue blending until the hummus reaches your desired consistency. It should be smooth and creamy but not too runny.
- Taste the hummus and adjust the seasoning, adding more salt or lemon juice as needed.
- Transfer the hummus to a shallow bowl or serving platter, using a spatula to spread it evenly and create a slight well in the center.
- Drizzle a generous amount of extra virgin olive oil over the surface of the hummus.
- Add the crumbled feta, sliced Kalamata olives, cucumber and halved cherry tomatoes, arranging them to create a visually appealing presentation.
- Finish by garnishing with freshly chopped dill and an additional drizzle of olive oil.
- Serve immediately with crackers, pita chips, or fresh veggie sticks like cucumber, carrot, and bell pepper.
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