This Loaded Hummus is not your average dip. It’s a Mediterranean-inspired masterpiece that turns humble chickpeas into a creamy canvas for bold toppings. Creamy, savory, and bursting with freshness, it’s the kind of dish that looks as good as it tastes. It’s topped with vibrant cherry tomatoes, buttery green olives, fresh herbs, crunchy pine nuts, and a generous drizzle of olive oil that soaks into warm pita just right.
Whether you’re serving it at a summer gathering, prepping for a weeknight snack board, or simply looking for a satisfying plant-based option, this dish never fails to deliver. The contrasting textures and colors make it irresistibly scoopable. Each bite offers a balance of creamy, salty, tangy, and nutty—flavors that transport you straight to a seaside mezze table.
Ingredients for this Loaded Hummus
- 1 (15 oz) can chickpeas, drained and rinsed
- 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 topping
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water, as needed
- 1/2 cup cherry tomatoes, halved
- 1/3 cup green olives, pitted
- 2 tablespoons pine nuts
- 2 tablespoons chopped fresh parsley
- Paprika for garnish
- Warm pita bread, for serving
Step 1: Blend the Base
In a food processor, combine tahini and lemon juice. Blend for 1 minute until creamy and slightly whipped. This step helps create an ultra-smooth hummus texture.
Step 2: Add Garlic and Seasoning
Add minced garlic, cumin, and a pinch of salt. Blend again for 30 seconds, scraping down the sides as needed.
Step 3: Incorporate Chickpeas
Add half of the chickpeas and blend for 1 minute. Then add the rest and blend again. Slowly drizzle in olive oil while the processor is running.
Step 4: Adjust Texture
If the hummus is too thick, add water one tablespoon at a time until it reaches your desired consistency. Taste and adjust salt if needed.
Step 5: Assemble the Toppings
Spoon the hummus into a shallow bowl or plate. Use the back of a spoon to create swoops and swirls.
Top with cherry tomatoes, green olives, pine nuts, and parsley. Sprinkle paprika over the top and finish with a generous drizzle of olive oil.
Step 6: Serve and Enjoy
Serve with warm pita bread or crisp veggie sticks. It’s best enjoyed fresh, but also holds well chilled for later.
Frequently Asked Questions
Can I make the hummus ahead of time?
Absolutely. You can prepare the hummus base up to 3 days in advance. Just wait to add the toppings until right before serving.
What other toppings can I use?
Try roasted red peppers, feta crumbles, caramelized onions, or even za’atar for variety.
Is this recipe vegan?
Yes, every ingredient in this dish is plant-based, making it completely vegan-friendly.
Can I use dried chickpeas instead of canned?
You can! Just soak and cook them until tender. Use about 1.5 cups of cooked chickpeas as a substitute.
How can I make it spicier?
Add a pinch of cayenne pepper or top with a few chopped chili peppers or a drizzle of harissa.
What should I serve with it besides pita?
Fresh cucumber slices, bell pepper strips, or even crunchy pita chips make excellent dippers.
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