Loaded Hummus Dip

January 25, 2016
Entertain with ease with a platter of  Loaded Hummus Dip ~ easy to make, stress-free, and always a hit!

Platter of Loaded Hummus Dip Image

Sometimes, I over complicate things - Especially when it comes to entertaining and food.

I'm one of those who, when I invite people over for dinner, tends to feel the need to make three different desserts.  You know, just in case someone doesn't like chocolate.  Or lemon.  Or what-have-you.  I want to have a back-up, and then a back-up for the back-up ... and I don't always pick the easiest things to make.

But as I get older, I'm really coming to the realization that great food and great entertaining truly don't have to be complicated.

Sometimes the simplest uncomplicated things are the best.  Especially if it means low-stress party or meal prep.

As I get older, I'm really coming to the realization that great food and great entertaining truly don't have to be complicated.

Like with this Loaded Hummus Dip.  This dip truly couldn't be easier to pull together!

Prep stress level?  ~ none.

Enjoyment level?  ~ Mmmm, mmmm ... always a hit.

Ease?  ~  couldn't be easier.

And an added bonus is that the "loaded" toppings can be changed up to suit your preference.

To whip up a big batch of Loaded Hummus Dip, simply grab a rimmed platter or shallow bowl and load it up with prepared hummus:

Spreading Hummus in a Platter to Make Loaded Hummus Dip Image

You can buy a couple containers of prepared hummus at the grocery store, or make your own hummus if you'd like.  I've shared my favorite hummus recipe below, or use your favorite go-to.

Once the platter is loaded up with a layer of hummus, drizzle on a bit of extra-virgin olive oil:

How to Make Loaded Hummus Dip Image

Then start loading on the toppings ...

Adding Toppings to Loaded Hummus Dip Image

I pile on diced cucumber, grape tomatoes, Feta crumbles, chopped kalamata olives, pepperoncinis, and chopped fresh parsley.

It's a great flavor combination.  But feel free to make your Loaded Hummus Dip with whatever you like.

Toppings on Loaded Hummus Dip Image

Once the toppings are all piled on, serve the hummus up with warm pita bread, pita chips, or assorted vegetables for dipping and you've got one fantastic party platter.

Completely delicious, completely stress free, so easy to prepare, and always a hit.  And thankfully, truly uncomplicated.

Dipping Pita Into Loaded Hummus Dip Image
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Loaded Hummus Dip
(Printable recipe)
  • 2 c. prepared hummus {store-bought, or make your own with the recipe below}
  • 1 T. extra-virgin olive oil*
  • 1/4 c. diced cucumber*
  • 2 T. Feta cheese crumbles*
  • 1 T. chopped kalamata olives*
  • 1 T. chopped fresh parsley*
  • 1/4 c. diced grape or cherry tomatoes*
  • 1 T. diced pepperoncinis*
  1. Spoon hummus onto a shallow platter or bowl. Drizzle with olive oil. Sprinkle remaining ingredients evenly on top.
  2. Serve with pita bread, pita chips, and/or assorted vegetables for dipping.
  3. Loaded hummus dip can be served immediately. Or, cover with plastic wrap and refrigerate for up to 24 hours.
* Amounts can be adjusted to personal taste.

  • 2 (15 oz.) cans chickpeas {aka. garbonzo beans}
  • 1/2 c. water
  • 1/2 c. Tahini
  • 1 or 2 cloves garlic, minced
  • 1/4 c. fresh lemon juice
  • 2 tsp. kosher salt
  • 1/4 c. extra-virgin olive oil
  1. Place chickpeas, their liquid, and 1/2 cup water in a saucepan. Bring to a boil; reduce heat and simmer gently for 15 to 20 minutes. Remove and discard any loose skins. {Simmering the chickpeas softens them and creates a creamier-textured hummus. Removing the skins also creates a smoother hummus. For a truly silky hummus, peel all the chickpeas. I personally feel discarding just the visibly loose skins creates a smooth enough hummus for me!}
  2. Place tahini, garlic, lemon juice, and salt in the work bowl of a food processor. Process for 1 minute. Scrape the sides of the bowl, and process for 30 to 45 seconds more.
  3. With the food processor running, stream in olive oil. Process for about 1 minute to incorporate fully.
  4. Drain chickpeas, reserving any liquid. Add half of the chickpeas and 1/2 cup reserved liquid to the food processor (if needed, add water to the reserved liquid to equal 1/2 cup). Process for 1 to 2 minutes, scraping down the sides of the work bowl once. Add remaining chickpeas and process for an additional 1 to 2 minutes, or until smooth. Adjust consistency by adding 2 to 4 tablespoons reserved chickpea liquid or water, a little at a time, until desired consistency is achieved. Process for 20 to 30 seconds after each addition.
  5. Store hummus in an airtight container in the refrigerator for up to one week.


  1. I could eat this for dinner! ;)

  2. Oh man, this is basically one big pregnant craving for me! I can't wait to try it out. Pinning, thanks for sharing!

  3. This looks really delicious- I'll definitely be making it- pinning!

  4. We go though a ton of hummus around here! My husband is half Lebanese so it's a staple. The kids all love it. This is just brilliant...I can't wait to try this!

  5. This looks yummy! Thanks for linking up with What's Cookin' Wednesday!

  6. What a great idea, I can't wait to try this one, and am pinning. Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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