Mediterranean Loaded Hummus

Mediterranean Loaded Hummus.jpg

Mediterranean Loaded Hummus (gf, df, v)


for the hummus

2 15oz can/bag garbanzo beans

1/3 cup tahini

2 Tbsp lemon juice

2 Tbsp lime juice

2 cloves garlic

dash of sea salt

1/3+ water

for the toppings

1 Tbsp roasted pine nuts

1/4 cup roasted red peppers

handful of microgreens

halloumi cheese (amount varies)

1 Tbsp olive oil (plus a little to cook halloumi)

What’s your go-to dip? Like the dip you always have in your fridge (I know you have one). Mine is hands down HUMMUS. It’s creamy and savory and makes the perfect snack or addition to your meal. I’m a sucker for any and all mediterranean foods though (except olives, gosh I can’t stand olives ick!). I love their lighter style and it’s always full of health fats (hellooo delicious olive oil).

Mediterranean Loaded Hummus

I usually buy a massive tub of hummus during my weekly grocery run but decided I’d try my hand at whipping up the good stuff at home from scratch. Well I’m here to tell you that with cookout season upon us and outdoor social gatherings, this may be my new favorite dish. The best part about it is once you nail down your base (aka the hummus) you can experiment with the toppings! I love it when you can get super creative in the kitchen :)

Mediterranean Loaded Humus

Mediterranean Loaded Hummus Directions

Yields 12 servings

  1. Place garbanzo beans (drained), tahini, lemon juice, lime juice, garlic, and sea salt in food processor and pulse a few times until slightly mixed

  2. Add water to the food processor and continue pulsing (add more water if needed) until you reach your desired consistency

  3. Heat up a skillet with some olive oil and cook halloumi cheese (cut into 1/2 inch thick slices and cook for about 1 minute on each side)

  4. Spoon hummus onto a serving platter

  5. Sprinkle with pine nuts, roasted red peppers, and micro-greens

  6. Add halloumi cheese on last and drizzle platter with olive oil