Loaded Hummus Recipe

Prepare chickpeas (if desired)

For extra-smooth hummus, remove skins: pinch each chickpea between thumb and forefinger to slip off skins. This step is optional but improves texture.

Combine the drained chickpeas, tahini, lemon juice, minced garlic, ground cumin, salt and pepper in a food processor.

Pulse to combine, then with the processor running slowly drizzle in 2 tablespoons extra-virgin olive oil. Continue processing until mixture is thick and uniform.

Add 2 tablespoons cold water and process another 30–60 seconds until hummus is creamy and smooth. Taste and adjust seasoning: add up to 1 tablespoon more lemon juice, 1/4 teaspoon more salt, or a splash more water for preferred consistency.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for toppings and oil.

Prepare vegetables: seed and dice the tomato and cucumber into small, uniform pieces. Finely dice the red onion and place the vegetables in a medium bowl.

Add the halved Kalamata olives and chopped parsley to the bowl with the vegetables.

Season the topping mixture with 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon olive oil, and the optional 1/2 teaspoon lemon zest. Toss gently to combine. Taste and adjust seasoning.

Just before serving, spoon the topping mixture over the prepared hummus, distributing evenly so tomato, cucumber, onion and olives cover the surface.

Sprinkle the crumbled feta evenly over the topped hummus. Drizzle an additional tablespoon of extra-virgin olive oil over everything and dust lightly with smoked paprika if using.

Garnish the platter with a final pinch of chopped parsley and a small grind of black pepper.

Serve immediately with warm pita or pita chips. Leftover hummus can be refrigerated in an airtight container for up to 4 days; add toppings fresh when serving.