Loaded Hummus
This is basically salad on top of hummus, and it couldn't be better!
Servings: 6 people
Ingredients
- 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
Toppings:
- ½ cup chickpeas dried and roasted until just toasty
- thinly sliced sliced red onion
- fresh parsley
- freshly crumbed feta
- pomegranate seeds
Instructions
- 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.
Notes
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
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