Loaded Greek Hummus
This creamy homemade hummus is topped with an array of sliced cucumber, cherry tomatoes, feta cheese and red onion. Serve with crackers, pita, chips, cut vegetables and is also insanely delicious added to bread rolls. Homemade hummus is easy to make and tastes so much better than store-bought!
[adrotate group="2"] [adrotate group="4"]- 84g/2.9oz Al Amier Tahini Sesame Paste (FROM DICAL HOUSE)
- 1 Can (400g/14oz) Chickpeas (drained and rinsed)
- 2 Tbsp Lemon Juice
- 1 Garlic Clove (roughly chopped)
- 2 Tbsp I Clivi Extra-Virgin Olive Oil (from dical house)
- ¼ Tsp Cumin
- 2 Tbsp Water
- Pinch of Salt
- I Clivi Extra-Virgin Olive Oil for garnish (from Dical House)
- Fresh Parsley chopped for garnish
In high-speed blender or food processor, combine chickpeas with tahini, extra-virgin olive oil, lemon juice, garlic, cumin and a pinch of salt.
Blend or process until smooth, adding 2 tablespoons water or a little more if needed to produce a smooth puree.
The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if necessary.
Spoon onto a serving plate. Use the back of a spoon to swirl a shallow well in the center.
Top with cucumbers, cherry tomatoes, olives, feta cheese and red onion across the middle.
Drizzle extra-virgin olive oil in the well and garnish with fresh chopped parsley. (If serving in a bowl, sprinkle with paprika and chopped parsley)
Enjoy!