Loaded Greek Hummus

Hummus loaded with tomatoes, cucumber, olives and feta - the perfect combination for a delicious healthy snack!

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So it’s Friday and I don’t know about you but I love Friday nights that involve lots of snacks and a movie or two. That's where this extra yummy greek salad topped hummus comes in.

I mean seriously, who doesn’t love hummus? It's healthy, delicious, and easily pairs with so many different flavours. While it’s super easy to pick up tasty hummus from the grocery store it is also just as easy to make your own - all you need are a couple of cans of chickpeas, lemon, olive oil, garlic and cumin - most of which you probably already have in your pantry. Throw it all together in your food processor or blender and all of the work is done for you.

Now, while I did say you can just throw the chickpeas right into the food processor directly from the can I do recommend spending a few extra minutes and removing the skins. It makes for more of a smooth textured hummus which I think it totally worth it.

I also love cooking the garlic in the oil for a few minutes as well to not only flavour the oil but to also take away the raw garlic bite and mellow it out.

So the one piece of advice that I have for you on this beautiful sunny Friday - serve this for dinner tonight with some veggies and grilled pita - your family will thank you!

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prep time 30 minutes

blend time 5 minutes

total time 35 minutes

servings 4 - 6

Ingredients

2 cans of chickpeas (preferably low sodium)

1/4 tsp cumin

4 cloves of garlic

2 tbsp olive oil

1.5 tsp salt

2.5 tbsp lemon juice

1/4 cup water

1/3 cup cherry tomatoes halved or quartered

1/3 cup cucumbers finely diced

1 tbsp red onion finely diced

2 tbsp crumbled feta

3 tbsp sliced kalamata olives

Instructions

In a small saucepan place olive oil and whole garlic cloves and cook over medium heat for 3 minutes or until garlic is lightly browned.

Drain the cans of chickpeas into a colander and rinse then remove the skins by pinching between your thumb and index finger. Once all of the skins have been removed place the chickpeas in a food processor or blender along with cumin, salt, lemon juice, olive oil and garlic cloves. Blend on high for 3-4 minutes adding in water as needed until hummus is smooth then scoop your hummus into a bowl or onto a serving tray.

In a small bowl combine tomatoes, cucumber, red onion, feta and olives - stir to combine. Pour the vegetable mixture over the hummus and serve with vegetables and pita bread.

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