Dive into the wonderful world of layered dips with my Greek Loaded Hummus. Continue reading if you want to learn how to make the smoothest and creamiest hummus you've ever had! Load it up with some bright and fresh ingredients and you'll be enjoying a burst of flavor in every bite!
If you've browsed my recipes, it's no secret that I love myself a Greek twist. Check out my Greek Cabbage Salad, Greek Caesar Salad or even my Greek Quinoa Salad if you agree to this!
Ingredients
You can buy premade pita chips in most grocery store, but I love making my own with fresh pitas so I can control the seasonings and the crispiness. Find below the list of ingredients I used to make this delicious Greek Loaded Hummus recipe!
- Canned Chickpeas
- Juice from a lemon
- Olive Oil
- Tahini
- Salt
- Olives
- Feta Cheese
- Red Onion
- Tomatoes
- Cucumbers
- Pita Breads
See recipe card for quantities.
How to make hummus creamy
Prior to learning about this trick, I could never really get the desired smooth texture when making hummus with canned chickpeas. Take the little extra time it takes for this method and you'll be rewarded with an amazing result.
- Start by draining and rinsing the canned chickpeas and placing them in boiling water with a pinch of baking soda.
- Cook for 15-20 minutes, or until they have bloated and become very soft.
- Drain the chickpeas and carefully rinse them under cold water.
- Place the rinsed chickpeas into the bowl of a food processor equipped with the standard blade attachment.
- Add the tahini, lemon juice, salt and cold water to the chickpeas. Blend until smooth.
Spread the hummus on a serving plate and then top with the onions, tomatoes, olives, cucumbers and feta cheese. Serve with pita chips, pretzel chips, or crostini.
Substitutions and Variations
Choose from any type of Mediterranean ingredients for a winning combinations of toppings. Apart from cucumbers, cherry tomatoes, olives, feta, and red onions, here are some other ingredients you could use.
- Sundried tomatoes
- Marinated Artichoke Hearts
- Mint/Cilantro
- Toasted Pine Nuts or Walnuts
- Kalamata Olives or Stuffed Olives
- Marinated Mozzarella cubes or Mini Bocconcini
Storage
Tightly wrap any remaining hummus or place in an airtight container. Refrigerate for 2-3 days. You can definitely freeze the hummus by itself in an airtight container. The fresh ingredients would probably not survive the thawing after being frozen.
Recipe
Greek Loaded Hummus
Ingredients
Hummus Ingredients
- 2 cups Canned Chickpeas 19oz can, drained and rinsed
- 1 teaspoon Baking Soda
- 1 large Lemon juiced
- ¼ cup Olive Oil
- ¼ cup Tahini
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 2 tablespoon Cold Water
Topping Ingredients
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber cubed
- 1 cup Assorted Pitted Olives halved
- ¼ cup Red Onion thinly sliced
- ½ cup Crumbled Feta
- ⅛ teaspoon Cayenne Pepper sprinkle on hummus
Instructions
- Place the drained and rinsed chickpeas in a large pot with the baking soda. Cover the chickpeas with 2 inches of water and bring to a boil. Let simmer for 20 minutes or until the chickpeas have bloated and the skins are falling off.
- After simmering the chickpeas, rinse them under cold water for a minutes. Drain any excess water and place them in the bowl of a food processor.
- Add the juice of the lemon, olive oil, tahini, cumin, salt, and water to the food processor. Puree all the ingredients until the hummus is smooth.
- Place the hummus on a serving plate and sprinkle it with cayenne pepper.
- Place the topping ingredients on top of the hummus and serve with pita chips.
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