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Homemade Loaded Hummus

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Homemade Loaded Hummus is a rich, creamy, and herbaceous appetizer or dinner recipe. It combines briny olives, juicy cucumbers, and piquant red onion with cumin and paprika. It’s a dish where every ingredient serves a delicious purpose for a crowd-pleasing result. {Gluten-Free + Vegan}

Ingredients

Units Scale

For the hummus base:

  • 2 (15.5 ounce) cans chickpeas, rinsed, drained, and peeled
  • 1/2 cup roasted and unsweetened almond butter
  • 4 cloves garlic, pressed
  • 3 teaspoons ground cumin
  • 1–2 teaspoons sea salt
  • 1/2 – 1 teaspoon paprika
  • 2 tablespoons water
  • Juice of one large lemon, plus more as desired
  • 1/2 cup plus 2 tablespoons olive oil

For the toppings:

  • One batch Oven-Roasted Chickpeas (Flavoring suggestion: use 2 teaspoons cumin and 1 teaspoon paprika)
  • 1 cup grape tomatoes, halved
  • 1 (6 ounce) can of black olives, halved
  • 1 (6.5 ounce) jar Kalamata olives
  • 3/4 cup cucumbers, sliced and quartered
  • 1/2 cup red onion, thinly sliced

Helpful equipment:

Instructions

  1. To a large work bowl of a food processor combine the chickpeas, almond butter, garlic cloves, cumin, sea salt, and paprika. Pulse several times until the ingredients are coarsely chopped. Process the ingredients on LOW, and with the food processor running, stream in the water and lemon juice, followed by the olive oil. Process until well combined.
  2. Stop the food processor periodically to scrape the sides of the bowl and to check for clumped ingredients. Then process again for about 1 minutes on HIGH to create a smooth texture.
  3. Taste test the hummus and adjust the flavor, if needed, by adding more seasonings, olive oil, or lemon juice.  To prepare the toppings, make a batch of Oven-Roasted Chickpeas (no need to peel these!). Then slice the grape tomatoes into halves or thirds and halve the kalamata and black olives. For the cucumbers, slice them into rounds and then quarter each round so you have small pie pieces. Thinly slice the red onion, and for any long pieces, cut them in half.
  4. Assemble the Homemade Loaded Hummus by spreading the hummus onto a wide plate and top with the tomatoes, olives, cucumber, and red onion. Then sprinkle the Oven-Roasted Chickpeas over the top
  5. Serve with gluten-free pita chips, gluten-free tortilla or corn chips, or gluten-free pretzel crisps.
  6. The hummus will last by itself (without toppings) for about 5 days if refrigerated in an airtight container. With the toppings, this recipe will last about 24-48 hours if refrigerated in an airtight container.

Notes

  • I highly suggest peeling the chickpeas because that’s what creates the creamy texture. The recipe will still work with the skins left on, but the texture will be chunkier and thicker.
  • Press the garlic to prevent garlic chunks from getting stuck in and around the blades, and, therefore, getting stuck in one bite. Pressing the garlic allows it to blend into the entire hummus easier.
  • When streaming in extra olive oil, consider adding a splash of lemon juice, too. This helps maintain the flavor balance and prevents the hummus from tasty too oily.
  • If you enjoy this hummus over more than one day, continue to store it in progressively smaller containers. This prevents air from drying out the hummus and turning it crusty.
  • The key with the toppings is to make them as bite-sized as possible. So, when it comes to slicing, halving, quartering, and cutting, think in terms of what will fit easily on a chip, crisp, or any other serving snack.
  • For additional hummus best practices, check out Homemade Classic Hummus. I find some recipes don’t double well, however this one did. Having said that, start with smaller quantities, taste-test as you go, and add more spices, oil, lemon juice, and more, as desired.

Find it online: https://www.spiritedandthensome.com/homemade-loaded-hummus-recipe/