Elevate your appetizer game with this loaded hummus plate! Creamy hummus piled high with toppings like halloumi cheese, roasted red peppers, greens, and more, this is a dip everyone can get behind.

Brown plate full of hummus with herbs and cheese on top.

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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).

Hummus on a brown plate with toasted cheese and herbs.

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 🙂

Hummus on a plate with toasted cheese and herbs.

Recipe

Mediterranean Loaded Hummus

Creamy and flavorful hummus topped with olive oil, halloumi cheese, and herbs. It makes the perfect health appetizer for any occasion!

5 from 1 vote

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 237kcal

Author: Ansley Beutler

Ingredients

30 oz garbanzo beans
⅓ cup tahini
4 tablespoon lemon juice
2 cloves garlic
¼ teaspoon sea salt
⅓ cup water

for the toppings

1 tablespoon roasted pine nuts
¼ cup roasted red peppers
microgreens
halloumi cheese - amount varies
olive oil - plus a little to cook halloumi

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Instructions

Place garbanzo beans (drained), tahini, lemon juice, garlic, and sea salt in food processor and pulse a few times until slightly mixed
30 oz garbanzo beans, ⅓ cup tahini, 4 tablespoon lemon juice, 2 cloves garlic, ¼ teaspoon sea salt
Add water to the food processor and continue pulsing (add more water if needed) until you reach your desired consistency
⅓ cup water
Heat up a skillet with some olive oil and cook halloumi cheese (cut into ½ inch thick slices and cook for about 1 minute on each side)
Spoon hummus onto a serving platter
Sprinkle with pine nuts, roasted red peppers, and micro-greens
1 tablespoon roasted pine nuts, ¼ cup roasted red peppers, microgreens
Add halloumi cheese on last and drizzle platter with olive oil
halloumi cheese, olive oil