Introduction

Loaded hummus is a creamy, flavorful twist on the classic Middle Eastern dip. It combines smooth, blended chickpeas with zesty lemon, garlic, and tahini, then gets topped with vibrant garnishes for an inviting presentation. Perfect for snacking or entertaining, this recipe is both easy and impressive.

A white oval plate holds a creamy beige hummus base smoothly spread with visible swipe marks, garnished generously with a drizzle of golden olive oil and a light dusting of red spice, likely sumac. On half the plate, there is a vibrant mix layered with small red cherry tomato halves, large green olives, dark purple olives, soft white crumbled cheese, beige chickpeas, and bright green parsley leaves scattered on top. Surrounding the plate are small white bowls filled with green olives, crumbled white cheese, and dark purple olives, with fresh vine tomatoes and light pita bread pieces on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can chickpeas (15 oz, rinsed and drained; reserve a few for topping)

¼ cup lemon juice (from 1½ to 2 lemons, plus more to taste)

1 garlic clove (medium to large, roughly chopped)

½ teaspoon fine sea salt (to taste)

½ cup tahini

½ teaspoon ground cumin

2 to 4 tablespoons ice water (plus more as needed)

1 tablespoon extra-virgin olive oil

A drizzle of olive oil (for serving)

Sumac or paprika (a sprinkle, for garnish)

Fresh parsley (chopped, for garnish)

Olives (for garnish)

Baby tomatoes (for garnish)

Crumbled feta (for garnish)

Additional chickpeas (optional, for topping)

Instructions

Step 1: In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water for about 30 seconds. Peel the skins from the chickpeas to help create a smoother, creamier hummus.

Step 2: In a food processor or high-powered blender, combine the peeled chickpeas, lemon juice, garlic, salt, tahini, and ground cumin. Process until the mixture is smooth.

Step 3: With the processor running, slowly add 2 tablespoons of ice water, then add the tablespoon of olive oil. Scrape down the sides as needed and continue blending until the hummus is ultra-smooth, pale, and creamy. Add more ice water (1 to 2 tablespoons) if needed, especially if your tahini is thick.

Step 4: Taste the hummus and adjust the flavors by adding more lemon juice, salt, or cumin if desired.

Step 5: Transfer the hummus to a serving bowl or platter. Use a spoon to create swooshes on the surface. Drizzle with olive oil, then top with reserved chickpeas, olives, baby tomatoes, crumbled feta, chopped parsley, and a sprinkle of sumac or paprika. Serve immediately.

Tips & Variations

For an extra creamy texture, consider peeling the chickpeas before blending; it makes a noticeable difference.

Adjust the lemon juice and garlic to suit your taste—more lemon adds brightness, more garlic intensifies the flavor.

Try adding roasted red peppers or a pinch of smoked paprika for a smoky variation.

Serve with warm pita bread, crisp veggies, or use as a spread in sandwiches.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and drizzle a little olive oil on top to keep it moist. For best results, allow hummus to come to room temperature before eating. It can also be frozen for up to 1 month but may lose some creaminess when thawed.

FAQs

Can I make hummus without tahini?

Yes, you can omit tahini, but it will change the flavor and texture. For a substitute, try using a small amount of nut butter or extra olive oil to maintain creaminess.

Why should I peel my chickpeas?

Peeling chickpeas removes the outer skins, resulting in a much smoother and creamier hummus. While optional, this step can elevate the texture significantly.