This Loaded Hummus is hearty enough to be a quick and easy dinner! It’s loaded with toppings like feta cheese, marinated artichokes, and roasted tomatoes.
When I was in college I got invited to a dip party. I don’t know why I’ve never been to such a thing before or since, but it was kind of the greatest thing ever. Everyone brought their favorite dip and dipper which resulted in a super snacky evening of trying everyone’s masterpieces.
I’ve decided ever since that dip can definitely be dinner. One of my favorite dip dinners when I was on an elimination diet was butternut squash and sage pesto on crackers. I also ate a lot of hummus in those days, fancied up with as many toppings as possible.
I used to make my own hummus almost exclusively. Then I found out how easy and delicious store bought hummus could be while still being minimally processed and wholesome.
So began a season of store-bought hummus (which, with four kids, was really necessary). Now my baby is getting older and I’m trying to stretch myself into making more homemade foods again. I’m also still lazy (busy) as hell, which makes hummus for dinner totally necessary!
As long as your ingredients haven’t been contaminated, this is a gluten-free dish! It’s also vegan if you leave off the cheese, so this is literally going to be a crowd pleaser. If you’re feeling short on time, patience, or skill, go ahead and use a plain tub of store-bought hummus or skip the chickpea peeling. I won’t tell.
Loaded hummus can be customized! Here are a few ideas to get you started:
- Squeeze out whole roasted garlic cloves and add them to the toppings
- Add roasted red pepper, cut into strips
- Add sliced kalamata olives
- Sprinkle with crushed red pepper flakes for a little heat
- Add caramelized onions, or thinly sliced raw red onions
- Leave off the feta cheese for a totally vegan dish
- Spread inside a fresh pita along with some salad greens for a healthy lunch
- Enjoy with Baked Pita Chips as a snack or appetizer
What’s your favorite dip dinner?
- 15 ounce can chickpeas, drained with liquid reserved, and rinsed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed
- 1 teaspoon salt
- Pine nuts
- Marinated artichoke hearts
- Feta cheese
- Garlic and balsamic tomatoes
- Chopped fresh parsley
- Olive oil
- Peel the chickpeas by pinching them between your finger and thumb. The skin should slide right off, Discard the skins and place peeled chickpeas in the bowl of a food processor. Add the tahini, lemon juice, garlic, and salt. Process until smooth. If you would like a thinner, creamier hummus, add the reserved chickpea liquid a little at a time until the desired consistency is reached.
- Spread hummus on a plate and top with optional toppings. Serve with baked pita chips.