Loaded Hummus Recipe
This is another recipe in my summer entertaining series. I think the summer is a perfect time to test out new recipes, as we are entertaining more and visiting friends (safely). I have always wanted to make hummus from scratch but just haven’t taken the time to do it until now! It is actually a little easier than I expected. I love how this recipe (found here) had lots of greek toppings on the hummus too- which makes it even better! So check out how to make this loaded hummus recipe below!
Here is What you Need for Loaded Hummus
1 can of chickpeas, drained and rinsed (16 oz can)
1/3 cup of tahini
1/2 cup of crumbled feta cheese, (you will use half in the hummus and half for the topping so 1/4 each)
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice, plus more for serving
2 tbsp fresh dill sprigs
1 clove garlic
Freshly ground black pepper
1/2 cup diced English cucumber
1/2 cup diced cherry tomatoes
1/4 cup pitted and chopped kalamata olives
Pita chips or pita bread of your choice to dip in
You can also use veggies to dip in it too
The How To’s
- First, you will take a food processor- I like this one from Amazon! In the food processor, combine chickpeas with tahini, ¼ cup of the feta, olive oil, lemon juice, dill, garlic, and 3 tablespoons water. The water just helps to thin it out a little. You will process it until it is nice and smooth. I tried my hummus a couple times, and added in a little more lemon juice, olive oil and garlic to taste! When you’re done you can add a little bit of salt and pepper on top.
- Put the mixture in a shallow bowl.
- Then you will top the hummus with cucumbers, tomatoes, olives, and the remaining ¼ cup of feta. Season with salt and pepper, drizzle olive oil and add a little more lemon juice if you’d like!
- Serve the hummus with pita bread or pita chips.
Enjoy this recipe!
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