Loaded Mediterranean Hummus

Serves 4-6 | 15 mins

For the Hummus Base:

• 1 can 400g chickpeas,
• drained + rinsed save 2 tbsp liquid
• 2 tbsp tahini
• 1 small garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil + extra for drizzling
• 1/2 tsp salt,
• pinch cumin
• 1-2 tbsp cold water,
• to blend smooth

Blend it: Chickpeas + tahini + garlic + lemon + salt + cumin → blend. Add olive oil + chickpea water till super creamy.

For the Topping Salad:

• 1 cup cherry tomatoes,
• halved – mix red + yellow
• 1/2 cucumber,sliced
• 2 tbsp red onion, finely chopped
• 6-8 kalamata/green olives, halved
• 2 tbsp feta, crumbled
• 2 tbsp fresh parsley, chopped
• Pinch paprika/smoked paprika
• Olive oil + salt to taste

Assemble it:

Spread hummus thick on a plate. Make swirls with the back of a spoon.

Drizzle olive oil in the swirls.

Pile the tomatoes, cucumber, onion, olives, feta in the center.

Sprinkle parsley + paprika on top.

Serve with: Warm pita, naan, or crackers.

Pro tip: For extra creamy hummus, peel the chickpeas. Or use 1/2 tsp baking soda whil