Loaded Hummus

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My love for hummus runs deep. I've told you guys all about my perfect hummus recipe before. It's smooth and airy and perfectly seasoned. Today it's getting a facelift to become Loaded Hummus!

Loaded Hummus from www.whatsgabycooking.com (@whatsgabycookin)


I guess technically it's not a face lift because we aren't doing major surgery... but we are giving it a bit of a makeover. Recently I was introduced to all these toppings you can put on hummus and essentially it's a salad / hummus combo that you eat with pita chips and then live happily ever after!! After you're done peeling the chickpeas (TRUST ME IT MAKES A DIFFERENCE) you whip up the hummus and then top it with red onions, feta cheese, pomegranate seeds, toasted chickpeas and some herbs. It's not only gorgeous but a total winner!

Loaded Hummus from www.whatsgabycooking.com (@whatsgabycookin)

Loaded Hummus

Author: Gaby Dalkin
5 from 1 vote
This is basically salad on top of hummus, and it couldn't be better!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 people


  • 1 15- ounce can garbanzo beans drained and peeled
  • ½ cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice more as needed
  • 2-3 small cloves garlic roughly chopped
  • ¾ teaspoon kosher salt or more to taste
  • Water as needed


  • ½ cup chickpeas dried and roasted until just toasty
  • thinly sliced sliced red onion
  • fresh parsley
  • freshly crumbed feta
  • pomegranate seeds


  • In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
  • Scrape down the sides and blend again until everything is the same consistency.
  • Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
  • Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  • To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.


Baking your own pita chips is such a great way to serve this hummus. I also promise you the time to peel the chickpeas is worth it to achieve the smoothest hummus.

Nutrition Information

Calories: 210kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 509mg | Potassium: 250mg | Fiber: 5g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. This recipe is gorgeous and so delicious!
    I have used st several dinner parties and it is always a hit! Thank you for posting a great appie.

  2. Oh my goodness I just made your hummus and it’s incredible. I added a ripe avocado that I needed to use and some cucumber. Best hummus ever. Blending the garbanzos by themselves makes all the difference. Even better than Ina. Ssshhhhh.

  3. I have made hummus a dozen times with my food processor. I just got my new Vitamix yesterday and had to try this recipe. The pomegranates threw me off a little but together with all the toppings work so well with the tartness of the pomegranates. Best hummus ever. I ate this all by myself and did not want to share. Maybe next time. Thanks Gabby for an amazing hummus recipe.

  4. I made your loaded hummus for a party this week. THANK YOU! I have never really loved Hummus as it is so boring to me. The toppings made it delicious and just a stunning presentation. Making it again tonight for gourmet group. I did serve it with some homemade Parmesan, parsley won ton chips. To die for.

5 from 1 vote (1 rating without comment)

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