Loaded Hummus with Toppings (Printable Version)
Creamy hummus topped with fresh cucumbers, tomatoes, olives, feta, herbs, and a lemony finish.
# Ingredients Required:
→ Base
01 -
480 ml creamy hummus
→ Toppings
02 -
2-3 Persian cucumbers or 110 g diced English cucumber
03 -
1 medium tomato, diced or 120-170 g grape tomatoes halved
04 -
60 g diced red onion (approximately 1/4 small onion)
05 -
120 g pitted Kalamata and/or Castelvetrano olives, halved
06 -
50 g crumbled feta cheese
07 -
Extra virgin olive oil for drizzling
08 -
Chopped flat leaf Italian parsley for garnish
09 -
Kosher salt or finishing salt, to taste
10 -
Lemon juice, to taste
→ Optional Toppings
11 -
60 g whole cooked chickpeas
12 -
60 g diced roasted red pepper or pimentos
13 -
1/2 avocado, pitted and diced
14 -
1/2 lemon supreme, chopped into thirds (optional)
15 -
Fresh chopped basil or mint (optional)
16 -
Ground sumac, ground cumin, paprika and/or cayenne pepper for sprinkling
# Guide to Cooking:
01 -
Evenly spread the creamy hummus onto a large serving plate or shallow bowl.
02 -
Layer diced cucumbers, tomatoes, red onion, olives, and crumbled feta cheese on top of the hummus.
03 -
Drizzle extra virgin olive oil over the toppings, then garnish with chopped flat leaf parsley. Squeeze fresh lemon juice to taste and sprinkle with kosher salt or finishing salt.
04 -
If desired, add optional toppings such as whole chickpeas, roasted red pepper, diced avocado, lemon supreme pieces, fresh basil or mint, and a dusting of spices like sumac, cumin, paprika, or cayenne pepper.
05 -
Serve immediately alongside warm pita bread or pita chips.
# Extra Suggestions:
01 -
For best flavor, use fresh vegetables and high-quality olive oil. Adjust salt and lemon juice according to personal taste.