This Loaded Hummus with Feta and Olives will make your day! Hummus is one of those foods that you can eat whenever you want. Breakfast? Lunch? Dinner? Snack? YUP. Hummus goes with every meal.
This Loaded Hummus if full of all the right flavours. The base is a simple hummus that is easy to whip up. Then I grabbed whatever I could out of my fridge. Feta cheese, olives, tomatoes and marinated artichokes take this simple dip to the next level. I’m not above sitting down with a bowl of hummus and making it disappear.
About a year ago, I made hummus and an olive tapenade. I couldn’t stop spreading both on a piece of bread and eating it. I actually ate it for breakfast because I was in love with it. This recipe makes it that much easier to get that olive and hummus fix. Instead of making two different spreads, I just added sliced olives to the top of the hummus, and there you go! You get that delicious soft hummus with the salty olives. So good!
What do you dip in hummus? My favourite is crackers and raw veggies! Toasted bread is also delicious! Hummus toast is a regular around here for breakfast! If you want an incredible appetizer, make these eggplant fries to dip IN the hummus. Amazing, simply amazing!
This loaded hummus is perfect to bring to a bbq this summer! It will go fast! Or just make it for yourself and enjoy!
Tips on making this Loaded Hummus with Feta and Olives!
- You’ll need a high powered blender or food processor to make this loaded hummus. A food processor will result in slightly chunkier hummus and a blender will make it smooth. I use a Vitamix for my hummus and it gets really smooth. I don’t mind either though, but if you’re picky about the texture of your hummus, make it with whatever appliance will give your desired texture.
- You can use either tahini or sunflower seed butter in hummus. Traditional hummus uses tahini, but I can’t eat sesame so I use sunflower seed butter. It tastes delicious!
- When straining your chickpeas, reserve the water from the can! We use this to thin out the hummus. Also, aquafaba is amazing, and you can make so many amazing recipes with it. I made this chocolate mousse and it was AMAZING! Hanna is seriously talented!
- Use whatever toppings you have on hand! Sun-dried tomatoes would be amazing, along with other fresh veggies chopped up. That’s the great part about food, you can customize it to your liking!
- To make this vegan, simply omit the feta cheese!
- To keep this recipe gluten-free, serve with gluten-free crackers or veggies!
Loaded Hummus with Feta and Olives
- 2 15 oz. cans Chickpeas
- 2 garlic cloves
- 3 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp lemon juice
- 1/3 cup tahini or sunflower seed butter
- 1 cup chickpea water
- 1/2 cup crumbled feta
- 1/2 cup sliced olives
- 1/2 cup sliced cherry tomatoes
- 1/2 cup sliced marinated artichoke hearts
- parsley for garnish
- In a blender or food processor, combine chickpeas, tahini, olive oil, garlic, salt, lemon juice, and half of the chickpea water. Process until smooth. Add in more chickpea water as needed for a smooth consistency.
- Spread the hummus on a large plate, or use a wide bowl. Top with feta, olives, artichokes, tomatoes and parsley.