Loaded Hummus

Loaded Hummus


  • 2 (15 oz) cans chickpeas, drained and rinsed 
  • 1 clove garlic 
  • 1/3 cup tahini 
  • 1/2 teaspoon kosher salt 
  • 1/3 cup fresh lemon juice 
  • 3 tablespoons extra virgin olive oil 
  • 2 tablespoons cold water  
  • ½ cup cucumber diced 
  • ½ cup tomatoes, diced 
  • ½ cup bell pepper  
  • ½ cup finely chopped red onion  
  • ¼ cup Kalamta olives, pitted and halved 
  • 2 tablespoons feta cheese, crumbled 
  • 2 tablespoons flat leaf parsley, chopped 
  • 2 tablespoons fresh mint, chopped 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon black pepper 
  • 2 tablespoons extra virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons toasted almonds or pine nuts 


  • In a food processor, blend together chickpeas, garlic, tahini, salt, lemon juice and water. Slowly add in the olive oil. If the mixture is thick, add more water. Set aside.  
    • Toss Crescent Chicken thighs with spices. Heat olive oil in a skillet and cook for 7-10 minutes. Remove from heat and allow to cool completely.  
    • In a large bowl, mix together vegetables, herbs, feta cheese, nuts and chicken. Combine olive oil and lemon juice in a jar and shake until emulsified. Pour dressing over the mixture and toss to coat.  
    • Spread hummus onto a serving plate and top with chicken and vegetable mixture. Garnish with more fresh herbs and toasted nuts. 

    Hummus is a favorite dip, side dish and appetizer in the Middle East, United States and around the word. With origins in the Levatine region. There are many differing preparations but the base is the same; chickpeas, tahini, lemon juice, salt and garlic.  

    Chefs tip: Make your hummus ahead of time and store in an airtight container in the refrigerator. Hummus is also an easy dish to manipulate in flavor by adding spices, roasted vegetables and herbs! 


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