Description
A creamy, lemony hummus dip topped with cucumber, cherry tomatoes, kalamata olives, parsley, paprika, and olive oil for a fresh, colorful appetizer.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt, plus more to taste
- 2 to 4 tablespoons ice water
- 1/2 cup cucumber, finely diced
- 1/2 cup cherry tomatoes, halved or finely chopped
- 1/3 cup kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon paprika
- Pita bread or fresh vegetables, for serving
Instructions
- Set up a food processor and gather all ingredients.
- Add the chickpeas, tahini, lemon juice, garlic, 2 tablespoons olive oil, cumin, and salt to the food processor. Blend until mostly smooth.
- Add 2 tablespoons ice water and continue blending until creamy. Add more ice water, 1 tablespoon at a time, if needed for a smoother texture.
- Spoon the hummus into a shallow serving bowl or plate and use the back of a spoon to create swirls.
- Top evenly with the diced cucumber, cherry tomatoes, sliced olives, and chopped parsley.
- Drizzle with the remaining 1 tablespoon olive oil and sprinkle with paprika.
- Chill for 10 to 15 minutes if desired, then serve with pita bread or fresh vegetables.
Notes
- For extra smooth hummus, blend a little longer than usual.
- Pat the cucumber and tomatoes dry before topping so the dip stays fresh and thick.
- The hummus base can be made up to 2 days ahead and topped just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 195
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: loaded hummus dip, hummus appetizer, vegan dip, chickpea dip, Mediterranean dip, easy party dip