Meet my newest obsession — loaded hummus! I am loading it up with everything under the sun these days. Meat, chicken, and roasted vegetables are my favorites right now. I’m going to get brave one of these days and load up a dessert hummus. I love a yummy chocolate hummus.
This one is perfect for plant night in your house, or meat night, or any night. Personally, this is my lunch. My family loves hummus and I make it a couple of times a week. My kids like to take it in their lunches and it’s easy…my personal favorite attribute right now.
I use a base hummus recipe for most of my loaded hummus dishes. It’s no fuss and it has ingredients in it that I have on hand all the time. They are the automatic things that get thrown in the grocery cart each week — canned chickpeas, lemons, garlic.
Tahini lasts forever and I always buy olive oil in multiples, so those are always in my kitchen. Then there’s salt and pepper, hopefully everyone has those.
This recipe can use whatever vegetables you like. I know eggplant is a tough one. I love it, but I have some eggplant haters in my house, so I eat it when they’re not around. Everyone stays happy.
I go a little overboard on toppings, but if you’re vegan, feel free to take that feta right out. However, if you are a feta lover, like myself, add a little more. Then it’s pine nuts, and some cilantro (you could totally use dried). That’s Greek yogurt you see on the top there. I know, it’s a little extra.
Fresh pita is my favorite to have with this, but pita chips are awesome as well!
Try out your own loaded hummus – I have a feeling you are going to love it!Print
Loaded hummus with roasted Mediterranean vegetables
- Total Time: 35 minutes
- Yield: 4 servings 1x
For the roasted vegetables
1 medium eggplant, cut into bite sized pieces
1 medium zucchini, cut into bite sized pieces
1 small yellow or red onion, sliced
10 cherry tomatoes
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the hummus
1, 15 ounce can low sodium chickpeas, drained and rinsed *** reserve 1/4 cup of the liquid
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons tahini
1/4 cup extra virgin olive oil
Crumbled feta cheese
Preheat oven to 425°F and line a baking sheet with parchment paper.
Place all vegetables on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper – toss to coat evenly.
Roast for 20 minutes.
While the vegetables are roasting, add chickpeas, garlic, lemon juice, salt, and tahini to a food processor and pulse until broken up.
While the food processor is running, stream in the olive oil.
If you like your hummus thinner, stream in the chickpea liquid, 1 tablespoon at a time until you reach your desired consistency.
Spread the hummus out on a serving plate and spoon the roasted vegetables on top, when they are done and out of the oven.
Top with feta, pine nuts, cilantro and greek yogurt
- Prep Time: 10
- Cook Time: 25