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Hummus has rapidly gained popularity across the globe, celebrated not only for its creamy texture and rich flavor but also for its versatility as a healthy snack. Originating in the Middle East, hummus has become a staple in Mediterranean cuisine and is now a common feature in households and restaurants alike. Among the various interpretations of this beloved dish, Greek Style Loaded Hummus stands out, offering a delightful combination of traditional hummus with fresh, vibrant toppings that enhance its flavor and nutritional profile.

Greek Style Loaded Hummus

Discover a simple and delicious Greek Style Loaded Hummus recipe that transforms your snack time! This vibrant dip is made with creamy chickpeas, tahini, and fresh veggies like cucumbers and cherry tomatoes, topped with tangy feta and smoked paprika. Perfect for sharing, serve it with pita chips for a flavorful, healthy treat. Ready in just 15 minutes, this hummus is a crowd-pleaser that will elevate any gathering!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup tahini

2 tablespoons olive oil, plus extra for drizzling

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup diced cucumbers

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and chopped

1/4 cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 teaspoon smoked paprika

Pita chips, for serving

Instructions
 

In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit of water, one tablespoon at a time, until desired consistency is reached.

    Transfer the hummus to a serving bowl and use a spoon to create a shallow well in the center.

      Drizzle a little olive oil into the well of the hummus.

        In a separate bowl, mix together the diced cucumbers, cherry tomatoes, Kalamata olives, and parsley. Sprinkle some salt and pepper over the top for added flavor.

          Spoon the cucumber and tomato mixture over the hummus, filling the well.

            Top with crumbled feta cheese and a sprinkle of smoked paprika for an extra pop of flavor.

              Serve immediately with pita chips for dipping, or cover and refrigerate for up to 2 days.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4-6