Loaded Hummus is one of those appetizers that can be made without a recipe. In fact there are no specific measurements, and that is the beauty to these types of appetizers.
Can you make your own hummus from scratch? Sure! Is that required? Absolutely not, especially if you want to save yourself some dishes! This recipe is super simple and beautiful once it is all put together on a platter.
What toppings should I use?
This is the perfect opportunity to use up some of those open jars from the fridge. Grab your favorite flavor hummus (I like roasted pine nut) and layer some fresh yummy toppings on top.
- Kalamta olives for a wine-like flavor… that’s what olives taste like right?
- Cucumbers for a light crispy flavor
- Banana peppers for a tangy spicy flavor… make sure to buy mild if you don’t like spicy
- Shallot slices for a lighter, milder taste than an onion… you know because no one wants bad breath when they’re hanging with a crowd
- Feta cheese crumbles for a salty bite
- Sun dried tomatoes for a sweet tangy flavor
- Homemade roasted chickpeas for an added crunch
- Fresh dill because garnishes make every dish look more put together and taste so fresh
Roasted chickpeas make for a delicious snack, but they also add a great crunch to this loaded hummus. They’re easy to make and only require a few ingredients, most of which you probably already have on hand.
- olive oil
- garlic powder
- salt and pepper
Toss all ingredients until chickpeas are evenly coated and roast on a baking sheet in a 350 degree oven for 20-25 minutes. Make sure they are completely cooled before adding to the loaded hummus.
Roasted chickpeas are often sold in bulk aisles of many grocery stores so if you’re looking to cut corners, you can buy some ahead of time. Another option is to add some cayenne pepper for some added heat!
How do I serve loaded hummus?
Loaded hummus is best served on a flat serving platter or large dinner plate with a small rim. Serve with pita chips, mini toasts, crackers, or anything good for scooping!
Loaded Mediterranean Hummus
- 1-2 tsp olive oil extra virgin
- ¼ tsp paprika
- ¼ tsp garlic powder
- pinch salt and pepper
- 1 container Sabra Hummus Pine Nut
- kalamata olives halved
- shallots sliced
- cucumbers chopped
- banana peppers sliced
- sun dried tomatoes sliced
- feta cheese crumbles
- roasted chick peas
- dill for garnish
- Preheat oven to 350° degrees.
- Rinse and drain chick peas. Pat dry and lay flat on prepared baking sheet.
- Drizzle with olive oil, paprika, garlic powder, salt, and pepper.
- Bake 20-25 minutes or until golden brown. Remove from oven and set aside.
- While chickpeas are roasting assemble hummus. Spread hummus on the bottom of a platter or dinner plate. Add kalamata olives, shallots, cucumber, banana peppers, sun dried tomatoes, and feta. Once cooled, add chickpeas and dill.
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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