Description
Greek-style loaded hummus is a vibrant, fresh, and flavorful twist on classic hummus. Topped with Mediterranean-inspired ingredients like cucumbers, tomatoes, olives, and feta, it’s perfect as a party appetizer, snack, or even a light meal. Serve with pita bread, crackers, or fresh veggies for dipping.
Ingredients
Units
Scale
For the hummus base:
- 1 can (400 g / 14 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic, minced
- 1/4 teaspoon cumin (optional)
- Salt, to taste
- 2–3 tablespoons water (to adjust consistency)
For the toppings:
- 1/2 cup cherry tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (for drizzling)
- Pinch of smoked paprika or sumac (optional, for garnish)
Instructions
- Make the hummus base:
- In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin (if using), and a pinch of salt.
- Blend until smooth, adding water a tablespoon at a time to reach your desired consistency. Adjust seasoning to taste.
- Assemble the loaded hummus:
- Spread the hummus onto a large serving plate or shallow bowl, creating a smooth base with a slight well in the center.
- Add the toppings:
- Layer the tomatoes, cucumbers, olives, feta cheese, and red onion evenly over the hummus. Sprinkle with fresh parsley.
- Finish with olive oil and garnish:
- Drizzle with olive oil and sprinkle smoked paprika or sumac on top for a pop of color and extra flavor.
- Serve:
- Serve immediately with pita bread, crackers, or fresh veggies like carrots, celery, and bell peppers.
Notes
- For a shortcut, use store-bought hummus and simply add the toppings.
- Customize the toppings with ingredients like roasted red peppers, artichoke hearts, or grilled zucchini.
- Leftovers can be stored in the refrigerator for up to 2 days.