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loaded hummus! There's cucumbers, tomatoes, olives, eggplant, capers, radishes, feta, pine nuts, and fresh herbs. Overhead shot.
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5 from 9 votes

Loaded Hummus

Step up your hummus game BIG TIME with these loaded hummus toppings! Make homemade hummus or use store bought for a 7-layer (or even more!) hummus that’s drool-worthy to look at and devour-worthy to eat!
Prep Time20 mins
Cook Time0 mins
Course: Snack, Appetizer, Lunch, Dinner
Cuisine: Californian, Mediterranean
Servings: 6
Author: Daniela Gerson

Ingredients

For the Hummus

  • 1 can chickpeas,
  • 2/3 cup tahini
  • 2 cloves garlic chopped
  • 1-2 zest & juice lemons
  • 1 teaspoon cumin
  • kosher salt
  • pepper

For the 7 Layers

  • 1/2 cup artichoke hearts drained
  • 1/4 cup olives cut in half
  • 1/2 cup cucumbers thinly sliced
  • 1/4 cup peppadew peppers half in half or quarters
  • 1/2 cup cherry tomatoes cut in half
  • 1/4 cup feta crumbled
  • 1 tablespoon parlsey minced
  • 1 tablespoon extra virgin olive oil optional
  • za'atar, sumac, flaky sea salt, black pepper optional

Instructions

For the Hummus

  • Combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt in the bowl of a food processor.
  • With the motor running, slowly drizzle in the olive oil and blend until smooth.
  • Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Ready made hummus will keep in the fridge up to 5 days until you're ready to use.

For the 7 Layers

  • Prep all your layers: drain the artichoke hearts, cut the olives, cucumbers, peppers, cherry tomaotes, parsley and crumbel the feta.
  • Spread hummus on a platter or dish.
  • Top hummus with the artichoke hearts, olives, cucumbers, peppers, and cherry tomatoes.
  • Sprinkle hummus with feta, parsley, and optional spices. Drizlle with olive oil.
  • Serve with pita chips, crackers, or bread.

Notes

  • Make either homemade or use store-bought hummus for this recipe. 
  • Homemade hummus can be made up to 5 days in advance and stored in the fridge. 
  • Homemade hummus will thicken in the fridge. Thin out with 1 tablespoon of cold water at a time until desired consistency is reached. 
  • When possible, use local and sustainably sourced veggies for the toppings. #knowyourfoodknowyourfarmer
  • If you’re transporting this dish, make it in a baking dish for easy mobility. 
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!