Creamy, silky hummus topped with a vibrant, crunchy salad and bold Mediterranean flavors—this Loaded Hummus is stunning enough for entertaining but simple enough for any day of the week. Serve it with warm pita, crisp vegetables, or as the star of an appetizer board.
For the Hummus
2 cans chickpeas, drained (reserve a few for garnish)
1 tsp finely minced garlic
3½ oz tahini
1 teaspoon cumin
1 tbsp extra virgin olive oil
½ tsp kosher salt, plus more to taste
Juice and zest of 1 lemon
1 ice cube
Ice-cold water, as needed
For the Chopped Salad
4 Persian cucumbers, finely diced
1 medium red bell pepper, seeds removed and finely diced
2 spring onions, thinly sliced
Chopped romaine lettuce
Fresh pomegranate seeds
½ tsp sumac
For the Salad Dressing
1/4 cup extra virgin olive oil
2 tsp organic pomegranate syrup
1 tbs white wine vinegar
1 tsp dijon mustard
¼ tsp kosher salt, or to taste
For Garnish
Sumac
Thinly sliced Fresno pepper
Paprika
Ground cumin
Extra virgin olive oil
Chickpeas
Toasted pine nuts
Pomegranate seeds
A spoonful of the chopped lettuce
For the Hummus
Add the chickpeas, garlic, tahini, cumin, olive oil, salt, lemon juice, and lemon zest to a high-powered blender or food processor.
Blend until smooth, then drop in the ice cube to help the mixture whip into a creamy, velvety texture.
If the hummus is too thick, add ice-cold water a tablespoon at a time until it reaches your desired consistency.
Taste and adjust seasoning with additional salt or lemon if needed.
Spread the hummus onto a large serving platter, creating swoops with the back of a spoon.
For the Chopped Salad
In a medium bowl, combine the cucumbers, red bell pepper, spring onions, romaine, and pomegranate seeds.
Drizzle with olive oil and pomegranate molasses, sprinkle with sumac and salt, and toss gently to coat.
Adjust seasoning to taste.
Assemble the Loaded Hummus
Spoon a generous amount of the chopped salad next to the spread of hummus.
Add extra chickpeas, toasted pine nuts, pomegranate seeds, and sliced Fresno pepper over the entire dish.
Finish with a drizzle of olive oil and light dusting of sumac, paprika, and cumin.
Serve with warm pita bread, pita chips, fresh veggies, or alongside grilled meats. This dish keeps beautifully in the fridge and is even better the next day as the flavors meld.
