Description
A delicious and versatile loaded hummus topped with feta, olives, and fresh veggies, perfect for snacking or entertaining.
Ingredients
Scale
- 29 ounces 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
- 1/2 teaspoon Himalayan salt
- Extra virgin olive oil
- Feta cheese, crumbled
- Kalamata olives
- Castelvetrano olives
- Roasted red peppers, diced
- Tomatoes, cut into wedges
- Fresh parsley, chopped
Instructions
- Place the drained chickpeas, chopped garlic, tahini, lemon juice, cumin, cayenne, and salt into a food processor.
- Pulse the ingredients a few times to combine.
- With the food processor running, slowly drizzle in cold water until a smooth and creamy consistency is achieved.
- Transfer the hummus to a shallow serving dish and drizzle generously with olive oil.
- Sprinkle crumbled feta cheese over the olive oil, followed by Kalamata and Castelvetrano olives.
- Distribute the diced roasted red peppers and tomato wedges on top of the hummus.
- Garnish with chopped parsley and an optional extra drizzle of olive oil or pinch of cayenne.
- Serve with pita bread or vegetable sticks.
Notes
This loaded hummus is perfect for parties and potlucks, customizable with your favorite toppings.
- Prep Time: 15
- Cook Time: 5
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg