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Loaded Hummus Platter Recipe

A creamy hummus base piled high with fresh veggies, olives, and feta—perfect for snacking or entertaining!
Prep Time15 minutes
Total Time15 minutes
Servings: 8 servings
Calories: 387kcal
Author: Lucy Brewer

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.
    A food processor filled with chickpeas and garlic sits on a woven placemat atop a light-colored surface.

Make the loaded hummus

  • Spread the hummus on a large serving plate or platter.
    An oval plate with a floral pattern holds a smooth, spread layer of hummus, set on a light-colored surface with a light cloth nearby.
  • In a decorative fashion, add the olives, cucumber, red peppers, tomatoes, red onion, and feta cheese.
    Oval plate with hummus spread on one side and a chopped Greek salad with olives, tomatoes, onion, and feta cheese on the other side, set on a light surface.
  • Sprinkle the sumac or paprika, drizzle the extra virgin olive oil, and scatter the fresh herbs on top of the loaded hummus.
    Oval platter with hummus drizzled with olive oil and sprinkled with spices, topped with mixed olives, tomatoes, feta, herbs, red onions, and served with pita bread.

Notes

If you want a chunkier hummus with more texture, don’t process it for as long. Keep processing if you want a smooth, creamy dip.
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