This loaded hummus recipe with all the fixings is ready in 15 minutes and is perfect for any time of day. Enjoy a creamy hummus topped with veggies, nuts and a drizzle of olive oil.
Dips and spreads are a big part of Middle Eastern and Mediterranean cuisines. From simple labneh and hummus to baba ganoush and muhammara, no spread is complete without a fresh and delicious dip. If you love dips as much as I do and are always looking for new ideas to up your dip game, you need to try this recipe!
Why this recipe works
In addition to being a showstopper on your dining table, this is the perfect dip for parties and gatherings because:
- It’s vegan and gluten free, therefore everyone can enjoy it.
- It’s simple and doesn’t call for many ingredients.
- The ingredients are fresh and pair well with each other.
- There are endless options for the topping and you can choose as many toppings as you like.
First and foremost, you need hummus. You can either use homemade hummus (I’ve got an awesome recipe) or store-bought. I usually use a classic recipe, but you can also use spicy hummus for more flavor. What’s great about this recipe is that there are so many ingredients you can use to load your hummus. Here are a few suggestions:
Chopped tomatoes, sliced red onion and cucumbers are the vegetables that work well in this recipe. Make sure to use red onion since it’s sweeter than white or yellow onion when eaten raw.
Kalamata or green olives, marinated artichokes and even sundried tomatoes would be great additions.
Parsley, cilantro and mint add so much freshness and brightness. I truly love the bright green colors!
If you have any walnuts, almonds or pine nuts on hand, sprinkle some on top of this hummus - the extra crunch is a bonus!
Some crumbled feta cheese will provide a nice texture and flavor that goes well with the other components of this dish. If you are not a fan of feta or don’t have it, you can also opt for marinated or plain cubed mozzarella cheese.
A sprinkle of sumac and Aleppo pepper brings flavor to each layer of the dish. Your hummus is probably spiced already, but you’d want every layer to have some Mediterranean flavor!
Last but definitely not least is the olive oil. A drizzle of extra virgin olive oil brings this dish together. Using quality olive oil is very important in middle eastern and Mediterranean cooking.
- Prepare the hummus: For this recipe, you can use my authentic homemade hummus recipe or a store-bought one. Spread the hummus on a platter using the back of a spoon. It doesn’t have to be perfect because it will be topped with other ingredients.
- Assemble the toppings: Top the hummus with chopped tomatoes, cucumbers and onion. Add parsley and olives on top of the vegetables.
- Finishing touches: Sprinkle some feta and parsley on the loaded hummus and serve.
This dip would go perfect on a Mediterranean style dinner alongside Mediterranean chicken, garlic chicken, beef shish kabob or some juicy shish tawook. This would make a colorful and vibrant spread that you will love and enjoy!
Frequently asked questions
If you have any leftovers, simply cover the platter with a plastic wrap and refrigerate for up to two days. I don’t recommend freezing this layered hummus because the topping would lose their texture and flavor.
You have a lot of options when it comes to hummus toppings. Roasted red peppers or roasted garlic can be a nice addition. You can also use pickled red cabbage for a pop of color.
Yes, you can make loaded hummus a day before serving but keep the tomatoes in a separate container. Cover and keep in the refrigerator for up to 2 hours. Top with the tomatoes and then serve with pita.
More dips and spreads
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Best Loaded Hummus Recipe
- 2 cups hummus Homemade or store-bought
- 1 roma tomato diced
- ½ red onion diced
- 1 Persian cucumber diced
- ⅓ cup parsley chopped
- ½ cup olives kalamata or green
- ⅓ cup feta crumbled
- ½ teaspoon sumac
- ½ teaspoon Aleppo pepper
- 2 tablespoon olive oil extra virgin
- Spread hummus on a platter or a large plate.
- Top with chopped tomato, onion, and cucumber.
- Sprinkle parsley, olives and feta as well.
- Season with sumac and Aleppo pepper. Finish with olive oil.
- You can use homemade hummus or store-bought for this recipe.
- Leave out any toppings you don't prefer to add to your loaded hummus.
- Serve this dish with lavash, pita bread, homemade pita chips, or simply veggies such as carrots, cauliflower and celery.
- Cover the leftovers with a plastic wrap and refrigerate for up to 2 days. Don't freeze this dish as the texture of the toppings would change.