Have you heard of loaded hummus?! It’s hummus that is taken to the next level by topping with a lot of yummy things – it’s pretty much a salad in hummus form!
You guys, it’s like my dreams have been answered!!!
It is no secret that I have a strong relationship with hummus, we go way back and we hang out a few times a week. I have enjoyed getting creative with my flavors like beet basil hummus and pesto hummus but I never thought to throw some stuff on top of plain hummus and eat it with crackers. I saw this idea and couldn’t wait to try it, loaded Greek hummus was born!!!
Loaded Greek hummus is topped with all of the textures and flavors that Greek food is known for. We’ve got some cherry or grape tomatoes, cooling cucumbers, red onions, salty kalamata olives, artichoke hearts, creamy avocado, feta cheese, and fresh dill – OH MY! Since it’s so hearty it’s best served with pita chips (if not gluten free) or gluten free crackers so you can get as much of those veggies all on one bite – cause would we really settle for anything less?!
If you want to keep things a little healthier you can serve it with some large, thick slices of cucumber. But mostly for the full affect I recommend the cracker/pita route.
I decided to make a double batch of hummus to have enough room for all of the goods to go on top. BUT as I said in the instructions below feel free to scale this recipe back if needed. You will notice that I didn’t give exact measurements for the toppings, that’s because it’s a super easy add-as-you-go kind of recipe. If you don’t like one of the toppings, no problem, just leave it off. BUT I highly suggest you at least have the cucumbers, red onion, kalamata olives, artichoke hearts, feta cheese, and fresh dill?! Those are the essential flavors to making this dip have that delicious Greek taste.
I hope you love this loaded Greek hummus as much as we do. It’s super easy to make, only takes 20 minutes and easily customizable. It would be the perfect appetizer served at parties, backyard gatherings or football games – I know it’s your time to shine.
TBH I found myself eating loaded Greek hummus as the bulk of my lunch every time I made it. It’s that filling and satisfying, trust me, I didn’t go hungry until dinner time. No heat is required, so I think that makes this hummus the perfect end of summer meal when it’s too hot to turn on the oven.
Looking for more fun hummus recipes? Try my roasted chili pepper hummus, smoky sun dried tomato hummus, pesto hummus, ranch hummus, beet basil hummus, and pumpkin sage hummus (<- perfect for the fall)! Oh hummus, how I love you so!
- 2 15 ounce cans chickpeas, drained and rinsed
- ¼ cup tahini paste (ground sesame seeds)
- Juice of ½ to 1 lemon
- ¼ to ½ teaspoon ground cumin
- ½ teaspoon to salt (or to taste)
- ¼ teaspoon cayenne pepper (optional)
- 2 garlic cloves
- 2 to 4 tablespoons water ( or as needed to thin)
- A drizzle of olive oil
- A sprinkle of red pepper flakes (optional)
- Grape or cherry tomatoes, sliced
- Pitted kalamata olives
- ¼ of a red onion, thinly sliced
- mini cucumbers, sliced
- ½ to 1 avocado, cubed
- ½ to 1 15 ounce can quartered artchoke hearts, drained
- Feta cheese, crumbled
- Fresh dill, roughly chopped
- Lemon wedges (optional)
- For dipping:
- Best served with gluten free crackers or pita chips (if not gluten free)
- Make Hummus: Add all ingredients except for the water to a food processor. Process until crumbles form. Add 1 tablespoon of water at a time and continue to process until your get a smooth, but very thick consistency (see photo in post). Spread the hummus onto a large plate or serving platter.
- Add toppings: You can mix or match the toppings as you prefer them. The main ones that I think give it that Greek taste is the kalamata olives, red onion, cucumbers, artichoke hearts, feta cheese, and fresh dill. BUT again, it's up to you. Scatter and arrange the toppings on the hummus as you like. Serve with gluten free crackers or pita chips for dipping.
- Store leftover hummus and the toppings in separate containers.
Also, I decided to make a double batch of hummus to have enough of it to hold all of the toppings. However, you could easily cut the hummus portion of the recipe in half and scale back on the toppings as needed if you are making this for a smaller crowd. 🙂
If you want to take this hummus to a party I suggest making the hummus ahead at your house. Bring the prepared hummus and the toppings along. Spread the hummus on the serving dish and prepare the toppings at the host's house then top with the veggies just before serving. OR at the very least prepare the toppings at your house just before you leave so they are fresh then assemble at the host's house. 🙂