Loaded Hummus

If you are looking to increase your veggie intake – especially to increase colorful veggies – then you definitely need to make this Loaded Hummus! It’s absolutely scrumptious paired with warm pita bread for scooping – or you can use pita crackers too! I definitely planned to make fresh pita to go with this hummus for the photos, but unfortunately got ahead of myself and forgot until I already made the loaded hummus. So I resorted to pairing it with pita crackers instead, but I highly recommend opting for warm pita if you can!

This is such a perfect appetizer to serve to guests or bring to parties, or you can even just make it as a veggie-packed snack. It’s colorful, nutritious, and full of delicious, fresh flavor.

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Nutritional benefits of this recipe

• This dish is loaded with colorful veggies which offer vitamins, minerals, and fiber that support gut health, eye health, heart health, skin health, and more.
• Chickpeas are rich in fiber, protein, magnesium, potassium, and folate. They support gut health, heart health, and they have a low glycemic index, making them blood sugar friendly.
• Parsley is a vibrant, nutrient-rich herb packed with antioxidants, vitamin C, vitamin K, and chlorophyll, which support immune function and overall cellular health. Its natural compounds also help support digestion and the body’s gentle detox pathways.

Ingredients for Loaded Hummus

Canned chickpeas

Tahini – use a natural tahini that is just sesame seeds and salt.

Olive oil – it helps make the hummus more smooth and creamy.

Lemon

Ground cumin

Salt

Cucumber – I used an English cucumber

Cherry tomatoes

Bell pepper

Red onion – optional – I completely forgot to put red onion on mine but if you like the extra pop of flavor then be sure to use it!

Kalamata olives – buy them sliced or slice them yourself unless you like them whole.

Parsley – or you can use chopped dill instead!

For serving: warm pita bread is the best. I didn’t have any for the photos, but trust me, it’s a must for this!! Crackers are also delicious as well.

How to make Loaded Hummus

1. Set up a food processor.
2. Put 3 Tbsp of aquafaba (the watery portion from the canned chickpeas) into the food processor. Rinse and drain the rest of the chickpeas and add to the food processor.
3. Add the remaining ingredients and blend it all until smooth. I like 3/4 tsp of salt, but start with less and add to taste.
4. Spread out the hummus onto the bottom of a large serving dish – I used a 9-inch pie dish.
5. Dice up the toppings and sprinkle over the hummus base.
6. Pairs best with warm pita bread, but crackers are also delicious with it!
7. Please leave a comment and rating – I would love to hear from you and it helps my website so much!

Modifications and variations

• Add crumbled feta on top for a pop of delicious flavor.
• Garnish with capers for a little salty kick.
• Substitute dill in place of the parsley for a different flavor profile.
• Garnish with lemon zest for a bright, tangy flavor.

Other appetizers you’ll love

Spinach Artichoke Hummus

Spinach and White Bean Hummus

Blistered Tomatoes Appetizer

I hope you love this Loaded Hummus! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!

Verse of the Day: “Repent and be baptized every one of you in the name of Jesus Christ for the forgiveness of your sins, and you will receive the gift of the Holy Spirit.” – Acts 2:38

Loaded Hummus

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This Loaded Hummus is the perfect appetizer for those who love colorful, nourishing, and delicious food. Serve it with warm pita for a healthy, delicious appetizer that will impress any guest.

• Author: Christine Manes
• Yield: 6 servings 1x
• Category: Appetizer, Snack
• Cuisine: Mediterranean
• Diet: Dairy-Free, Gluten-Free

Ingredients

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Hummus:

1 (15.5oz) can chickpeas, plus 3 Tbsp of the watery portion (aquafaba)

1/4 cup tahini (70g)

1 large lemon, juiced

2 small garlic cloves, minced

1/2 Tbsp extra virgin olive oil

1/2 tsp ground cumin

1/2–3/4 tsp pink himalayan salt, to taste

Toppings:

1/2 English cucumber, diced

1/2 pint cherry tomatoes, cut into fourths

1/2 orange bell pepper, diced

Sliced kalamata olives, to taste

Chopped parsley, to taste

Optional: diced red onion

For serving:

Warm pita bread

Crackers

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Instructions

1. Set up a food processor.
2. Put 3 Tbsp of aquafaba (the watery portion from the canned chickpeas) into the food processor. Rinse and drain the rest of the chickpeas and add to the food processor.
3. Add the remaining ingredients and blend it all until smooth. I like 3/4 tsp of pink salt, but start with less and add to taste.
4. Spread out the hummus onto the bottom of a large serving dish – I used a 9-inch pie dish.
5. Dice up the toppings and sprinkle over the hummus base.
6. Pairs best with warm pita bread, but crackers are also delicious with it!
7. Please leave a comment and rating – I would love to hear from you and it helps my website so much!

Nutrition

• Serving Size: 1/6th of dish
• Calories: 158
• Fat: 9
• Carbohydrates: 16
• Fiber: 5
• Protein: 6

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