Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon smoked paprika
If you don’t have tahini on hand, you can substitute it with almond butter for a slightly different but delicious flavor. And if you’re looking to add a bit more heat, a dash of cayenne pepper would do the trick!
Instructions
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, and cumin. Blend until smooth, adding a tablespoon of water at a time if needed to reach your desired consistency.
- Season the hummus with salt and pepper to taste. Transfer to a serving dish and use the back of a spoon to create a shallow well in the center.
- In a small bowl, combine the cucumber, cherry tomatoes, feta cheese, and olives. Toss gently to mix.
- Spoon the vegetable mixture over the hummus, allowing some to fall into the well. Drizzle with additional olive oil.
- Sprinkle the smoked paprika and chopped parsley over the top for a burst of color and flavor.
One of my favorite tips is to let the hummus sit for about 15 minutes before serving. This allows the flavors to meld beautifully, creating a more cohesive and delicious experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International