This loaded Greek Hummus is packed with tons of flavor and is sure to wow your guests!
Ingredients
115 oz canchickpeasdrained and rinsed
2lemonsjuiced
1large garlic clove
1/2cuptahini (sesame paste)
4Tbspwater more if needed, to thin
2Tbspolive oil
2tspground cumin
kosher saltto taste
Topping Ingredients:
115 oz canchickpeasdrained, rinsed and allowed to dry
1Tbsp olive oil
1tsp ground cumin
1tspturmeric
1tspza'tar spice
salt and pepper to taste
fresh dill chopped
1/2english cucumber diced
1/2pint cherry tomatoes diced
1shallot or small red onionsliced
Kalamata olives
Feta cheese
Instructions
In a medium pot, cover your chickpeas with about an inch or two of water and add your large garlic clove. Cook over medium high heat for 20 minutes or until the garlic and chickpeas have softene.
At this point some of the chickpea husks will have fallen off – this is normal.
Using a fine-mesh sieve, drain your chickpeas and garlic. Remove any of the husks that are completely removed, but don’t worry about removing all of them.
Add your garlic and chickpeas to either a food processor or high powered blender (i.e. nutribullet or vitamix).
Add the tahini paste, lemon juice, seasonings, and olive oil – blend or pulse until the mixture is smooth. *Add water in 1 Tbsp increments as needed until you get a smooth and creamy texture.
Transfer to a serving bowl or dish and create a swoosh pattern with the back of a spoon or spatula.
Drizzle with a little more olive oil and top with ingredients listed below.
Topping Instructions
To make your roasted chickpeas: lay your chickpeas on a baking sheet in a single layer. If not completely dry use a clean dishtowel to remove any excess liquid.
Drizzle with olive oil and coat with your za’tar, turmeric, cumin, salt, and pepper.
Roast in the oven at 375F for 20 minutes or until crispy.
Using the remaining ingredients along with your roasted chickpeas – top your hummus and serve with fresh veggies or toasted pita points. Enjoy!