Mediterranean Loaded Hummus

5 from 4 votes

This Mediterranean Loaded Hummus takes my authentic Lebanese hummus to the next level. Packed with bold flavors and irresistible textures, it's the kind of dish you'll find yourself going back to again and again!

Prep Time15

Total Time15

Course: Appetizers

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 203kcal

Author: Hilda Sterner

Equipment

Ingredients

Hummus Ingredients

1 can chickpeas (garbanzo beans)
5 cloves garlic
1 teaspoon sea salt
3 tablespoon olive oil
3 tablespoon tahini paste
3 tablespoon fresh lemon juice

Hummus Toppings

½ English cucumber
15 grape tomatoes
2 tablespoon chopped red onion
16 kalamata olives
⅓ cup pickled green olives
2 tablespoon feta cheese
1 teaspoon sumac powder
1 tablespoon Italian parsley
2 tablespoon olive oil

Instructions

Add hummus ingredients (chickpeas, garlic, salt, olive oil, tahini, and lemon juice) to a food processor and blend until you achieve a creamy consistency. Add a few tablespoons of chickpea liquid and blend until smooth. Spread hummus on a plate or a small platter.
Slice cucumber into thin rings and the tomatoes in half. Next, chop the red onion. Arrange veggies on the plate of hummus to your liking, use your creativity! Next, add olives and feta cheese.
To garnish the loaded hummus, add Italian parsley leaves, sprinkle with sumac powder, and drizzle with olive oil.

Video

Notes

Use the back of a spoon to swirl the hummus onto your plate or serving dish—think wide, shallow, and swirly. Those grooves are perfect for holding toppings and olive oil.
If you have red pepper at home, add some to the hummus to make red pepper hummus, which is even prettier!
Use a high-powered blender or food processor to get your hummus ultra-smooth. Warm your chickpeas slightly before blending, and add iaquafaba (the chickpea liquid) for that silky finish.
Don’t skimp on quality. A bold, fruity extra virgin olive oil ties everything together and adds richness.
Warm, slightly crispy pita or grilled flatbread makes a huge difference—bonus points for brushing it with olive oil and a sprinkle of za’atar like I do in my baked pita chip recipe.

Nutrition