Loaded Hummus
This Loaded Hummus is my favorite way to turn a simple dip into a show-stopping centerpiece. It’s creamy, fresh, piled high with all the toppings I love, and perfect for scooping with pita or veggies.
Servings: 2 cups (6-8 servings)
Calories: 428kcal
Equipment
- Food Processor or High Powered Blender
Ingredients
- 1 chickpeas 15 oz can, rinsed and drained. Reserve a few for topping.
- ¼ cup lemon juice from 1 ½ to 2 lemons, plus more to taste
- 1 garlic clove medium to large, 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
Garnishes
- a drizzle of olive oil
- sumac a sprinkle, or paprika
- fresh parsley chopped
- olives
- baby tomatoes
- crumbled feta
- chickpeas optional
Instructions
- 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.
Notes
- Peel the chickpeas for a very creamy texture. This makes a noticeable difference.
- For an easier way to remove the skins, toss the rinsed chickpeas with a teaspoon of baking soda, heat them in the microwave for 1 to 2 minutes until hot, then rinse under cold water while rubbing off the skins.
- Add ice water while blending to make the hummus light, smooth, and pale.
- Blend long enough so the hummus becomes silky and fully combined. Take your time with this step.
- Taste and adjust with more lemon juice, salt, or cumin until the flavor is balanced to your liking.
- Let the hummus sit at room temperature for 20 to 30 minutes so the flavors can fully develop.
- Top with olives, feta, tomatoes, parsley, chimichurri, or any favorite garnish just before serving for the best texture and freshness.
- Try blending in roasted garlic, red peppers, or black beans if you want to change the base flavor.
- Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
- Enjoy it with pita, fresh vegetables, crackers, in wraps, or thinned with water as a simple salad dressing.
Nutrition
Calories: 428kcal | Carbohydrates: 16g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 606mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg