SAUCES & DIPS
Loaded hummus
We’re big fans of Mediterranean food, so it will probably come as no surprise that we love hummus. But our love for hummus reached new heights earlier this week when we had this ‘loaded’ hummus accompanied by torn toasted pita bread to scoop up all the goodness.
The creamy hummus combined beautifully with the juicy cherry tomatoes, crunchy cucumber, sweet yellow pepper, robust olives and crumbly feta. And the chickpeas added a wonderful contrasting texture.
It was so delicious, in fact, that we said to ourselves that we’ll now find it hard to eat hummus in any other way!
Loaded hummus
SERVES 4
Smooth and creamy hummus topped
with cherry tomatoes, cucumber, yellow pepper, olives, red
onion, chickpeas and feta, then drizzled with extra virgin
olive and lightly sprinkled with paprika and chopped parsley.
Perfect served with torn pita bread (fresh or toasted).
2 cups hummus (store bought or homemade)
12 cherry tomatoes – halved (or diced tomato)
⅓ cup de-seeded, diced cucumber
½ yellow pepper – diced
12 pitted olives (black, green or a combination)
2 tablespoons sliced or diced red onion
½ cup canned chickpeas
1 oz (30g) crumbled feta
1 tablespoon finely chopped parsley
A pinch of paprika
12 cherry tomatoes – halved (or diced tomato)
⅓ cup de-seeded, diced cucumber
½ yellow pepper – diced
12 pitted olives (black, green or a combination)
2 tablespoons sliced or diced red onion
½ cup canned chickpeas
1 oz (30g) crumbled feta
1 tablespoon finely chopped parsley
A pinch of paprika
MIX together the cherry tomatoes,
cucumber, yellow pepper, olives, red onion and half the
chickpeas in a bowl. SPOON the hummus onto a large plate, and
use the back of the spoon to spread it out evenly. TOP half
the hummus with the vegetable and olive mix. PLACE the
remaining chickpeas in a pile towards the center of the
plate. TOP with the crumbled feta then drizzle over the olive
oil and garnish with the paprika and parsley.
