Greek Style Loaded Hummus (Printable Version)
Creamy chickpea spread topped with fresh vegetables, olives, and feta cheese.
# What You'll Need:
→ Hummus Base
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1/3 cup tahini
03 - 2 tbsp extra virgin olive oil
04 - 2 tbsp fresh lemon juice
05 - 1 clove garlic, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 2-4 tbsp cold water, as needed
→ Toppings
09 - 1/2 cup cherry tomatoes, quartered
10 - 1/2 cup cucumber, diced
11 - 1/4 cup Kalamata olives, pitted and sliced
12 - 1/4 cup feta cheese, crumbled
13 - 2 tbsp red onion, finely diced
14 - 2 tbsp fresh parsley, chopped
15 - 1 tbsp extra virgin olive oil, for drizzling
16 - Freshly ground black pepper, to taste
17 - Smoked paprika or sumac, optional
# Directions:
01 - Combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and 2 tablespoons cold water in a food processor. Blend until completely smooth, scraping down sides as needed. Add additional water 1 tablespoon at a time until desired creamy consistency is achieved.
02 - Transfer blended hummus to a shallow serving bowl or platter. Use the back of a spoon to create decorative swirls and form a shallow well in the center to hold toppings.
03 - Arrange cherry tomatoes, cucumber, Kalamata olives, crumbled feta cheese, and diced red onion evenly over the surface of the hummus, concentrating colors in the center well.
04 - Drizzle with remaining tablespoon of olive oil. Sprinkle fresh parsley, black pepper, and smoked paprika or sumac over the top. Serve immediately with pita chips, vegetable crudités, or warm flatbread.
# Expert Hints:
01 -
- The contrast between silky smooth hummus and crunchy fresh vegetables keeps everyone coming back for more
- It transforms pantry staples into something that looks like it came from a restaurant
- You can prep everything ahead and assemble in minutes when guests arrive
02 -
- The hummus tastes better after resting for 30 minutes in the refrigerator so the flavors meld together
- Room temperature hummus blends more smoothly than cold so let your chickpeas warm up first
03 -
- Reserve some chickpea liquid from the can and use it instead of water for even more flavor
- A splash of really good olive oil right at the end makes everything taste restaurant-quality