This Loaded Hummus is a great crowd-pleasing appetizer, but just the hummus recipe itself is a keeper! Make this regularly and keep a container in the fridge! It’s great for snacking, lunches and dinners. Naturally vegan and gluten-free.
Hummus is one of those things I make regularly, without a measuring cup or spoon in sight. Is it always the same? Never. Is it always delicious? Depends on who you ask. I do have a recipe from years ago, but it’s not something I refer to. So, today, I forced myself to break out the cups and spoons and meticulously measure everything. Was it delicious? Oh my goodness…yes! Incredibly so. And really, I’m excited to finally have those measurement down!
The hummus itself, is perfection. You certainly don’t need to load it up with anything, so use this recipe for the hummus alone. Or, create your own combination of toppings. Either way, I just know you’ll love this recipe.
How to Get a Silky Hummus…
Let’s talk about texture. There are recipes that will tell you to remove the skin from each chickpea to create a smooth hummus. I’m not into that. I’ve found that a good blender is key to processing the chickpeas properly and yielding a smooth, creamy texture. If your blender isn’t powerful enough, try cutting this into two batches. You may have to stop and give things a stir repeatedly, or you may have to add a bit more water, but in the end, you’ll get a silky smooth hummus. If you’re not preoccupied with how silky your hummus is…and truthfully, it’s not a game-changer for me, go ahead and use your food processor. You’ll still want to lick this off a shoe.
This loaded hummus is great for entertaining a crowd! Serve it with an assortment of pita wedges, pita chips and crackers. Use whatever you have on hand to make it your own, just don’t miss topping it with some extra virgin olive oil.
- 29 ounce, or two 15 ounce cans chickpeas, drained and rinsed (See Notes)
- ½ cup tahini
- ¼ cup fresh lemon juice
- ¼ cup cold water, more or less, as needed
- 1 -2 medium cloves garlic, roughly chopped
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne
- ½ teaspoon Himalayan salt
- extra virgin olive oil
- feta cheese, crumbled (omit to keep this vegan)
- Kalamata olives
- Castelvetrano olives
- roasted red peppers, diced
- tomatoes, cut into wedges
- fresh parsley, chopped
- additional chickpeas
- ground sumac
- extra virgin olive oil
- In a blender or food processor, add all of the ingredients except the olive oil and the toppings. Blend on high speed until smooth. In a high speed blender, this should take 45 to 50 seconds. In a food processor, blend for about 1 minute.
If you prefer cooking your own chickpeas instead of using canned, cook ½ pound or 1 cup of dried chickpeas according to package directions until softened.
I don't blend olive oil into the hummus itself. I feel the flavor of the olive oil gets lost. Use your best extra virgin olive oil over the top…it'll be delicious.
Sumac is a beautifully deep red spice from the berries of the sumac bush, native to the Middle East. It has a tangy, citrusy flavor. Not nearly as tart as lemons, but it compliments the lemon in the hummus really nicely. Look for it in Middle Eastern markets or in spice shops. It's not necessary in this recipe, so try using some cayenne or even paprika instead.
If you get a chance to make this, I’d love to see your creations!
Just snap a pic and tag it with #tasteloveandnourish on Instagram!