Loaded Hummus

This delightful Mediterranean dish takes traditional hummus to the next level, featuring a creamy blend of chickpeas, tahini, garlic, and lemon, topped with an array of fresh and savory ingredients. Perfect as a dip, spread, or even a standalone snack, our recipe is a flavorful journey that brings the best of Greek cuisine to your table.

Servings

4

Prep Time

15 Min

Cook Time

0 Min

Ingredients

• 2 cups cooked chickpeas
• 1/4 cup tahini paste
• 1/2 cup chopped roasted red bell pepper
• Juice of one lemon
• 2 tbsp Noshejan Peak Greek Technique
• 1/4 cup olive oil + more for drizzling
• 1 jalapeño, seeded and sliced very long and thin
• 1 Persian cucumber, chopped
• 1/4 cup sliced radish
• 1/2 cup quartered cherry tomatoes
• 1/2 shallot, diced
• 1/4 cup toasted pine nuts
• 1/4 cup sliced kalamata olives
• 1/2 cup crumbled feta

Instructions

Put the chickpeas, tahini, bell pepper, lemon juice, Noshejan Peak Greek Technique, and 1/4 cup olive oil into a food processor. Purée until smooth, stopping occasionally to scrape the sides down.

Scoop the hummus into a serving bowl.

In a mixing bowl, combine the remaining ingredients except for the feta. Mix well. Place the mixture decoratively along half the hummus or in the middle.

Top with feta cheese, a sprinkle of Noshejan Peak Greek Technique and serve with pita bread.