![To make Greek loaded hummus, you need some key ingredients. Here’s what to gather: - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 1/4 cup tahini (sesame paste) - 2 tablespoons freshly squeezed lemon juice - 2 cloves garlic, finely minced - 1/4 cup extra virgin olive oil - 1 teaspoon ground cumin - Sea salt, to taste These main ingredients create a smooth and rich base. The chickpeas provide protein, while tahini adds creaminess. Fresh lemon juice gives it a zesty kick, and garlic brings in great flavor. Now, let's talk about the toppings that make this dish pop! Here are the delicious extras you’ll want to add: - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced into small cubes - 1/4 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - Fresh parsley leaves, for garnish These toppings add color and texture. The tomatoes and cucumbers bring freshness, while olives and feta add a salty bite. Together, they create a feast for the eyes and taste buds. When serving Greek loaded hummus, it’s important to choose the right pairings. I recommend: - Pita bread, warmed - Fresh vegetable sticks (like carrots, bell peppers, or celery) Pita bread is a classic choice. It’s soft and perfect for scooping. Fresh veggies add crunch and make it even healthier. Enjoy this tasty dish with your favorite sides! For the full recipe, check out [Full Recipe]. To start, I place one can of chickpeas into a food processor. I always drain and rinse them first. Next, I add 1/4 cup of tahini. Then, I squeeze two tablespoons of fresh lemon juice. I also add two cloves of minced garlic. Now, I pour in 1/4 cup of extra virgin olive oil and one teaspoon of ground cumin. I sprinkle in sea salt to taste. I blend everything until it’s smooth and creamy. If it’s too thick, I add a little water or more olive oil. Once blended, I carefully transfer the hummus into a shallow dish. I use the back of a spoon to create a well in the center. Now comes the fun part! I take halved cherry tomatoes and arrange them in the well. I also add diced cucumber and finely chopped red onion. Next, I slice Kalamata olives and place them on top. This makes the dish colorful and inviting! I sprinkle 1/2 cup of crumbled feta cheese over everything. Then, I drizzle a bit more olive oil across the top. This step adds extra flavor and richness. Finally, I finish with fresh parsley leaves to add a pop of green. I love serving Greek loaded hummus with warm pita bread. The soft bread makes it easy to scoop up the hummus. You can also use fresh veggie sticks, like carrots or bell peppers. They add crunch and freshness. This dish is perfect for sharing at parties or enjoying as a snack. For the full recipe, just check the details above! To get smooth hummus, start with well-cooked chickpeas. If you have the time, soak dried chickpeas overnight and cook them until soft. Use a food processor for blending. Mix the chickpeas with tahini, lemon juice, garlic, olive oil, and cumin. Blend until creamy. If it’s too thick, add a bit of water or more olive oil. This small step makes your hummus lighter and fluffier. Making hummus ahead of time is easy. Prepare the hummus and store it in an airtight container. Keep it in the fridge for up to five days. This allows the flavors to meld, making it taste even better. When serving, add the toppings right before you eat. This keeps them fresh and vibrant. To elevate your hummus, try adding spices like smoked paprika or cayenne for heat. You can also mix in roasted garlic or herbs like dill for a fresh twist. For a Mediterranean flair, consider adding sun-dried tomatoes or roasted red peppers. These small changes can transform your dish. For a full experience, check the Full Recipe for more ideas! {{image_4}} If you want to keep this dish vegan, there are easy swaps for creaminess. Instead of feta cheese, use avocado or vegan cheese. You can also add a splash of coconut milk or use silken tofu. These options give you a rich texture without dairy. Toppings make your Greek loaded hummus pop. Think about roasted red peppers or artichokes for a sweet twist. You can also use grilled zucchini or sun-dried tomatoes for extra flavor. If you want a crunchy bite, add toasted pine nuts or sunflower seeds. Each option adds a new taste to your dish. Want to kick up the flavor? Add spices or herbs! Try smoked paprika for a smoky touch. Fresh dill or mint can brighten the dish. You can even mix in a bit of za'atar for a unique flavor. Experimenting with spices makes your hummus special every time. Remember, you can find the full recipe above to get started on your Greek loaded hummus journey! To keep leftover hummus fresh, place it in an airtight container. Make sure to cover the top with a thin layer of olive oil. This helps seal in moisture and keeps it creamy. Store it in the fridge for up to five days. If you notice any change in smell or texture, it's best to toss it. For the toppings, store them separately in airtight containers too. Cherry tomatoes and cucumbers can last for 3 to 4 days in the fridge. Feta cheese should be kept in its brine to stay fresh longer. If you use olives, store them in a small jar with some olive oil. This will keep them tasty and moist. Check the expiration dates on all ingredients before use. Chickpeas in a can usually last for 2 to 5 years. Tahini can last up to a year when unopened. Once opened, use it within 6 months. Fresh veggies like cucumbers and tomatoes are best used within a week. Always check for freshness to ensure the best flavor in your Greek loaded hummus. For a full recipe, refer to the Greek Loaded Hummus Delight section above. Greek loaded hummus has roots in both Middle Eastern and Greek cuisine. Hummus, made from chickpeas, dates back centuries. It is a staple in many cultures. The Greek twist adds ingredients like feta, olives, and fresh veggies. This makes it unique and flavorful. It reflects the vibrant flavors of the Mediterranean diet. You can enjoy it as a dip or a light meal. Yes, you can freeze Greek loaded hummus. However, some textures may change. When you freeze it, place it in an airtight container. Leave some space at the top for expansion. To thaw, move it to the fridge overnight. Stir well before serving to regain smoothness. Toppings should be added fresh, not frozen. Greek loaded hummus lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure to keep it covered well. If you notice any off smells or colors, it's best to discard it. Keeping it fresh helps maintain its great taste and texture. For the best flavor, enjoy it sooner rather than later. You can find the full recipe above to make it fresh whenever you want! Greek Loaded Hummus is simple and fun to make. We explored key ingredients, tasty toppings, and perfect pairings. The step-by-step guide helps you create a flavorful dip. Tips shared ensure your hummus has great texture and taste. Variations offer fresh ideas, while storage info keeps leftovers safe. Remember, this dish is versatile and great for sharing. Enjoy your hummus creation, and don’t be afraid to experiment with flavors!](https://recipesstation.com/wp-content/uploads/2025/06/38fa5a0c-55d9-44ba-87e7-4386ce332865-250x250.webp)
Greek Loaded Hummus
Elevate your snacking game with this Greek Loaded Hummus Delight! This vibrant dish combines creamy chickpeas, zesty lemon, and fresh toppings like cherry tomatoes, cucumbers, and feta cheese, all drizzled with olive oil for added flavor. Perfect for gatherings or a quick healthy bite, this delicious recipe is easy to make and sure to impress. Click through to discover how to create this colorful and tasty hummus that everyone will love!