Description
This Loaded Hummus recipe transforms classic hummus into a vibrant and flavorful dish topped with roasted chickpeas, red onion, fresh parsley, crumbly feta, and pomegranate seeds. Creamy, tangy, and packed with texture, it’s perfect as a dip or spread served with pita chips or fresh veggies.
Ingredients
Scale
Hummus Base
- 1 (15-ounce) can garbanzo beans, drained and peeled
- ½ cup tahini
- 2–3 tablespoons freshly squeezed lemon juice, more as needed
- 2–3 small cloves garlic, roughly chopped
- ¾ teaspoon kosher salt, or more to taste
- Water, as needed
Toppings
- ½ cup dried chickpeas, roasted until just toasty
- Thinly sliced red onion
- Fresh parsley, chopped
- Freshly crumbled feta cheese
- Pomegranate seeds
- Olive oil, for drizzling
- Freshly baked pita chips, for serving
Instructions
- Blend chickpeas: In a food processor, blend the drained and peeled chickpeas alone for about 1 minute until they form powdery clumps. Stop and scrape down the sides to ensure even blending.
- Combine ingredients: Add tahini, lemon juice, garlic, and kosher salt to the food processor. Blend until smooth and creamy.
- Adjust texture: With the food processor running, drizzle in water one tablespoon at a time. Continue until the mixture is very smooth, light, and creamy in texture.
- Season and taste: Taste the hummus and adjust seasonings as needed by adding more salt, garlic, or lemon juice.
- Prepare toppings: Roast dried chickpeas until just toasty separately if not already done. Thinly slice red onion and chop fresh parsley.
- Assemble and serve: Transfer the hummus to a serving dish. Sprinkle roasted chickpeas, red onion slices, fresh parsley, crumbled feta, and pomegranate seeds over the top. Drizzle with olive oil and serve with freshly baked pita chips.
Notes
- Peeling the chickpeas gives the hummus a smoother texture but is optional.
- Adjust lemon juice and garlic according to your taste preference.
- Freshly roasted chickpeas add a delightful crunch to contrast the creamy hummus.
- For a vegan version, omit the feta topping or use vegan feta.
- Serve immediately or store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for roasting chickpeas)
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Keywords: hummus, loaded hummus, Mediterranean dip, chickpeas, roasted chickpeas, tahini, healthy appetizer, vegetarian dip
