The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event.Jump to Recipe
Homemade hummus is a staple in our household. Whether enjoyed by dipping carrots or pita, served alongside an elegant charcuterie, or spread on a sandwich, it’s delicious and filling. So creamy and flavorful, it’s no wonder a batch barely lasts longer than a weekend.
I’ve turned this ordinary dip into the extraordinary by adding heaps of toppings and integrating fresh ingredients into the recipe. Smooth and creamy, your family or guests won’t be able to get enough. Loaded with olives, feta, tomatoes, herbs, and spices, one bite feels like an explosion of flavor in your mouth!
Peel the chickpeas for a velvety Homemade Hummus
If you want a creamy-as-butter Homemade Loaded Hummus, I highly recommend peeling the skins off the chickpeas. While this can be time-consuming, there are a few ways to speed up the process:
- Once the canned chickpeas are rinsed and drained, toss them with a teaspoon of baking soda, and heat in a microwave for 1 to 2 minutes (until the beans are hot). Rinse them in cold water while rubbing off the skins, which should be quite easy to remove.
- Get the kids involved! Each individual chickpea will need its skin removed, which could easily be turned into a fun game. My kids are always helping me in the kitchen, as I find it provides them with easy entertainment while ingraining important skills. My 11-year-old, Franchesca, often assists during my live videos on Instagram, and she’s even becoming integral to the process.
Make the food processor your new best friend
A food processor is the fastest, most efficient tool you can use to achieve The Best Homemade Loaded Hummus. It’s perfect for quickly turning beans into butter, and to properly combine the rest of the ingredients and flavor-enhancers. If you don’t own a food processor, no problem! A good-quality blender will work just as well. To ensure the ingredients are incorporated, it’s a good idea to stop and stir the batch intermittently.
What’s your favorite flavor?
Classic Homemade Hummus is my favorite. The natural flavors and a slight tang from the lemon and tahini is perfection all on its own in my opinion. Plus, it offers more flexibility when loading up the toppings and garnishes.
When you’re feeling a little more adventurous, try adding roasted garlic, squash, red pepper, or black beans when processing all of the ingredients. The base of this hummus, whether plain or a flavor of your choosing, is perfect to serve with any of the following:
- Fresh cut vegetables and pita bread
- My One Bowl Keto Crackers
- On a charcuterie board
- Mix a couple tablespoons with water for an easy salad dressing
- In a sandwich or wrap
Loading up your Homemade Hummus
Once your Homemade Hummus is ready, load it up with your favorite toppings. I’ve given you a great list to start with:
- crumbled feta
- a drizzle of olive oil
- a sprinkle of ground sumac or smoked paprika
- chopped fresh parsley
All of these traditional Greek flavors are not only delicious, but presents beautifully. The pops of red and green are sure to wow anyone you’re serving. For a southern flair and an emerald green hue, consider replacing the olives with a few dollops of my fresh chimichurri.
The beautiful thing about The Best Homemade Loaded Hummus is that it can be served as a show-stopping meal all on its own, or even as an elevated snack. Pack up personal-sized portions to include with your weekly lunches and make your coworkers jealous!
Whether you plan to enjoy The Best Homemade Loaded Hummus with a group or on your own, make sure to Pin this recipe so you can always have a batch ready in your fridge.
If you do end up making this recipe, please let me know what you think in the comments, or tag me on Instagram @lenaskitchenblog! I love reading about your thoughts, and seeing your recreations (use hashtag #lenaskitchenblog).
The Best Homemade Loaded Hummus
- Food Processor or High Powered Blender
- 1 15 oz can of chickpeas, rinsed and drained. Reserve a few for topping.
- ¼ cup lemon juice from 1 ½ to 2 lemons, plus more to taste
- 1 medium to large garlic clove, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- ½ teaspoon ground cumin
- 2 to 4 tablespoons ice water, plus more as needed
- 1 tablespoon extra-virgin olive oil
- a drizzle of olive oil
- a sprinkle of ground sumac or paprika
- fresh parsley, chopped
- baby tomatoes
- crumbled feta
- reserved chickpeas, optional
- In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
- In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
- While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
- Taste, and adjust flavors as necessary.
- Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.