Loaded Hummus

Loaded Hummus is a great crowd-pleasing appetizer. It’s great for snacking, lunches ,dinners and as a side to any dish. Its a dip and salad in one. Hummus is perfect snack and dip, it’s delicious and filling. Toppings and fresh ingredients like olives, pomegranate and cucumbers take hummus to another level.

How to Make Hummus

The dish is all about perfect hummus. It should be smooth and creamy texture. To achieve perfectly velvet textured hummus, the skin must be removed. Boil the canned chickpeas for couple of minutes. Rinse them in cold water and rub them to loosen the skin. Remove as much of skin as possible.

Use a good quality blender or food processor to blend chickpea, tahini, garlic cloves and lemon juice.

LOADING THE HUMMUS

Here the fun part begins ! Once the Hummus is ready, its time to load it up with your favorite toppings. I used cucumbers, onions, green olives, tomatoes, lettuce, parsley and pomegranate. Crumbed feta can also be added. Drizzle it with olive oil and sprinkle some sumac or paprika.

Serving Loaded Hummus

This loaded hummus is great for serving as side to grilled or bbq. It is also perfect to be served as entrée when entertaining . Serve it with an assortment of pita bread, pita chips and crackers.  

Storing Hummus

Hummus can be stored in air tight container in the fridge for upto a week. Don’t add olive oil untill you are ready to serve.

Recipes to try with Loaded Hummus

Turkish Adana Kebabs

Falafels

Loaded Hummus

Creamy Delicious Hummus with toppings and fresh ingredients like olives, pomegranate and cumcumbers, perfect as appetizer and side.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish

Cuisine greek, lebanese

Servings 6 Serves

Ingredients

  

• 800 g Canned or Boiled Chickpeas
• ½ cup Tahini
• ¼ cup Lemon Juice
• 1 Large garlic Clove
• Salt to taste
• Olive Oil
• Sumac or Paprika

Topping

• 1 Cucumber chopped
• Sliced Onion
• Olives ( Green and Red)
• Tomatoes chopped
• Iceberg Lettuce
• Pomegranate seeds
• Parsley

Instructions

 

• Boil the canned chickpea for few minutes and rinse under cold water. Gently rub to loosen the skin and remove it. Do the same if using boiled chickpeas.
• In a blender or food processor add chickpeas, tahini, lemon juice and garlic. Blend untill smooth. Scrape down the sides and add 2 tbsp of water and blend again for a minute.
• Spoon out the hummus on a plate/serving dish. Drizzle with olive oil and sprinkle some sumac or paprika.
• Mix the garnish in a bowl and toss them with dash of lemon juice. Spoon it on side of hummus.