Loaded Hummus
No cook meals or appetizers are my favorite for warmer weather & perfect for any time of day.
This loaded hummus was inspired by a friend of mine who served this showstopper at a cocktail party recently.
It’s the perfect dip for parties and gatherings.
It’s simple and doesn’t call for many ingredients.
Best part is everyone can enjoy it because it’s vegan & gluten free
The ingredients are fresh and pair well with each other.
There are endless options for the topping and you can choose as many toppings as you like.
I love using my GetFitMom green & not so mean hummus as a base too. You can also use my insanely good beetroot hummus or my wonderfully unique black chickpea hummus. All renditions work beautifully as a base!
Serve it with an assortment of dippers like sweet peppers, pita chips or veggies for a delicious snack dip!
It’s so pretty you’re not going to want to dip into it, but once you do…you won’t be able to stop!
Buon appetito!! What’s your favorite dipper?
FOR THE HUMMUS
INGREDIENTS (I double this recipe so I can make a big, beautiful platter) If you’re in a pinch you can also use store bought hummus, but I think homemade just tastes so much better!
1 (15-ounce) can organic chickpeas
1/4 cup fresh lemon juice, 1 large lemon
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
1/2 teaspoon red chili flakes
Salt and pepper to taste
2 to 3 tablespoons water
Dash ground paprika or sumac, for serving
PREPARATION
Assemble
1 roma tomato diced, alternatively you can use baby heirloom cherry tomatoes, halved
½ red onion diced
1 Persian cucumber diced
½ cup pitted olives kalamata or green
⅓ cup feta crumbled
⅓ cup fresh basil chopped
⅓ cup parsley chopped
⅓ cup fresh mint chopped
½ teaspoon sumac
ground black pepper to taste
2 tablespoon olive oil extra virgin to drizzle on top of loaded hummus
Optional: Fresh dill and pine nuts.
Load it up!
Spread hummus on a platter or a large plate.
Top with chopped tomato, onion, and cucumber.
Sprinkle parsley, olives and feta as well.
Season with sumac and pepper.
Finish with olive oil.