Loaded Hummus Plate
Silky homemade hummus spread on a plate and topped with a chopped salad of cucumber, cherry tomatoes, red onion, Kalamata olives and parsley, finished with feta and toasted walnuts. A filling lunch in 20 minutes.
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Ingredients
Main ingredients
- 120 g Chickpeas, canned
- 1 tbsp Tahini
- 40 g Cucumber
- 3 cherry Cherry tomatoes
- 4 large Kalamata olives
- 20 g Feta cheese
Seasonings and other
- 1 tbsp Lemon juice
- 1 clove Garlic
- 1½ tbsp Olive oil
- ¼ tsp Salt
- 10 g Red onion
- 1 tbsp Fresh parsley
- 15 g Walnuts
Instructions
- Blend the Hummus
Drain the chickpeas and keep a splash of the liquid from the can. Put the chickpeas, tahini, most of the lemon juice, the garlic and the salt into a food processor and blend, scraping down the sides now and then. With the motor running, slowly pour in most of the olive oil and 1–2 tbsp of the saved liquid, then keep blending for 4–5 minutes until the hummus is very smooth and creamy.
- Make the Salad Topping
Finely dice the cucumber and the red onion, quarter the cherry tomatoes, halve the olives and chop the parsley. Mix them in a small bowl with the rest of the olive oil and lemon juice and a pinch of salt.
- Load the Plate
Spread the hummus over a plate and use the back of a spoon to make a shallow dip in the middle. Pile the salad into the centre, then scatter over the crumbled feta and the roughly chopped walnuts. Serve with warm pita bread or crunchy raw vegetables if you like.
Tips for the best loaded hummus plate
- Blend the hummus for a full 4–5 minutes. Time, not extra oil, is what makes it smooth.
- Add a splash of the liquid from the chickpea can for a lighter, creamier hummus.
- Toast the walnuts in a dry pan for 2–3 minutes for more flavour.
- Make a dip in the middle of the hummus with the back of a spoon so the salad sits in it.
Variations
- Vegan: leave out the feta or use a plant-based one.
- Quicker: use good store-bought hummus and just make the topping.
- Warm: top with chickpeas roasted in paprika instead of walnuts.
Storing
The hummus keeps 4–5 days in a closed container in the fridge. Make the salad topping fresh.
Frequently asked questions
What is loaded hummus?
Hummus served as a meal: spread on a plate and topped with salad, cheese, nuts or other toppings.
What do you eat with a loaded hummus plate?
Warm pita bread, flatbread or crunchy raw vegetables like carrots, peppers and cucumber.
Can I make hummus without tahini?
Yes, but it tastes less nutty. Add a little more olive oil and lemon juice instead.
Is this recipe gluten-free?
Yes, as written. Serve it with vegetables or gluten-free bread instead of regular pita.
