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What’s better than setting out a bowl of hummus and some chips? Setting out this fabulous Loaded Hummus Platter that’s filled with olives, tomatoes, cucumbers, onions, and some crumbled Feta cheese. You get a mouthful of flavor with every single bite.
As a Southerner, I didn’t eat hummus until I was well into adulthood and had traveled a little outside my orbit. Most of the meat-and-threes where I grew up were not serving Middle Eastern food!
I absolutely love hummus now, though, and always have some in the fridge. I’ll admit, it’s not always this homemade version. My Greek friend, Efi (of the famous best baklava I’ve ever tasted), used to bring me hummus from a nearby restaurant called The Jerusalem Bakery. That is the best I’ve ever had, but this recipe comes pretty close.
Testing results for loaded hummus platter
- I used homemade hummus for this recipe, but you can certainly use store-bought. I encourage you to try making it yourself, though. It will be creamier, and I promise, much more delicious!
I hope you make this recipe. I think you’ll love it!
I like to serve this Loaded Hummus Platter with my homemade Garlic Naan Bread or pita chips.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Chickpeas: I’m using canned, but you can also cook and use dried chickpeas.
Tahini: It’s important to use a good-quality tahini for this recipe. I like Trader Joe’s Tahini, and you cannot go wrong with the gold standard, Soom Tahini, both of which you can order from Amazon.
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Loaded Hummus Platter Recipe
Equipment
Ingredients
For the Hummus
- 2 15-ounce cans chickpeas
- 4 tablespoons lemon juice
- 1 small or 1/2 of one large garlic clove
- 1 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 5 tablespoons ice water
- ice cube
- 6 tablespoons extra virgin olive oil, divided
For the Loaded Hummus
- 2 cups olives
- ½ cup sun-dried tomatoes
- ½ cup cucumber, chopped
- ½ cup roasted red peppers (from a jar)
- ½ cup grape tomatoes, chopped
- ½ cup red onion, chopped
- ¾ cup feta, crumbled
- 1 tablespoon sumac or paprika, to garnish
- drizzle extra virgin olive oil, to garnish
- fresh herbs to garnish, – eg. parsley or thyme
- flatbreads, to serve
Instructions
Make the Hummus
- Drain and rinse 2 15-ounce cans chickpeas, and then place them in a saucepan. Cover the chickpeas with water, bring to a boil, and simmer for 20-30 minutes. If any peels come off, scoop them out before you strain the chickpeas. Most canned chickpeas have already had the peels removed, but some will remain, and if you can get them out, then your hummus will be creamier.
- Add 4 tablespoons lemon juice and 1 small or 1/2 of one large garlic clove to the food processor or blender and pulse until the garlic is finely minced. Let the garlic rest while the chickpeas are simmering.
- To the lemon juice and garlic, add 1 cup tahini, 1 teaspoon ground cumin, 1 teaspoon fine sea salt, and 5 tablespoons ice water. Pulse a few times, then add the chickpeas. Process until roughly combined, scraping the sides as needed, then slowly pour in 4 tablespoons of extra virgin olive oil. Pulse a few times, then drop in 1 ice cube. Process for several minutes until you reach your desired consistency. If after 4 minutes you don't think it's creamy enough, you can add one more ice cube.
Make the loaded hummus
- Spread the hummus on a large serving plate or platter.
- In a decorative fashion, add the olives, cucumber, red peppers, tomatoes, red onion, and feta cheese.
- Sprinkle the sumac or paprika, drizzle the extra virgin olive oil, and scatter the fresh herbs on top of the loaded hummus.
