🌿 Loaded Hummus Recipe
Ingredients:
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1 can (15 oz) chickpeas, drained & rinsed (save 2 tbsp for topping)
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3 tbsp tahini
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2 tbsp olive oil (plus more for drizzling)
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2 tbsp lemon juice
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2 cloves garlic
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½ tsp ground cumin
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2–3 tbsp cold water (for creaminess)
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Salt to taste
Toppings (choose any or all):
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Diced cucumber & cherry tomatoes
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Kalamata olives, pitted & sliced
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Crumbled feta cheese
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Fresh parsley or cilantro, chopped
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Roasted red peppers, chopped
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Pine nuts or toasted almonds
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Paprika or za’atar
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Extra chickpeas
To Serve:
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Pita bread, pita chips, or fresh veggies
Instructions:
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In a food processor, blend chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt.
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Add cold water, 1 tbsp at a time, until smooth and creamy.
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Spread hummus in a wide shallow bowl.
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Load with toppings: cucumber, tomato, olives, feta, herbs, nuts, and a drizzle of olive oil.
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Sprinkle paprika or za’atar for flavor.
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Serve with warm pita or fresh veggies.
❓ Q&A Section
Q: Can I make this ahead of time?
A: Yes! Prepare the hummus base 2–3 days ahead. Add toppings just before serving to keep them fresh.
Q: What if I don’t have tahini?
A: Use Greek yogurt, peanut butter, or skip it—just add extra olive oil for creaminess.
Q: How do I make it spicier?
A: Add harissa, chili flakes, or roasted jalapeños to the hummus or as toppings.
Q: Can I make it oil-free?
A: Yes. Replace olive oil with aquafaba (the liquid from the chickpea can). It keeps it smooth without oil.
Q: What’s the best way to serve it at a party?
A: Spread the hummus on a platter, top with colorful veggies, herbs, and feta. Serve with pita wedges in a basket around it.
