Loaded Hummus
Loaded hummus – so smooth, and creamy, and loaded with fresh veggies, EVOO, and paprika.
Ingredients
For the hummus
- 1½ cups Chickpea soaked overnight
- 8 cloves Garlic
- ½ tsp Cumin powder
- Salt to taste
- 2 tbsp Lemon juice
- ⅜ cup Tahini
- 1½ cup Aquafaba
- ¼ cup Olive oil extra virgin
- 5 Ice cubes
For the salad
- ¾ cup Onion sliced
- ¾ cup Cucumber cubed
- ½ cup Tomato cubed
- ½ cup Olives sliced
- 2 tbsp Olive oil + some more to drizzle
- 1 tsp Paprika
- 2 tbsp Feta cheese
Instructions
- Add the soaked chickpea in a pressure cooker, add about 3-1/2 cups of water and pressure for 1 hour. Release the pressure naturally and drain. Reserve 1-1/2 cups of aquafaba (the water that the chickpea is cooked in) Aquafaba is also a great egg white substitute for you can save for later.
- Slightly cool down the chickpeas and de-skin by rubbing them in between a towel. Reserve 10-12 to use as a garnish later on.
- In a mixer, add the chickpea, salt, roughly chopped garlic cloves, salt, cumin, lemon juice and tahini. Pulse for 2 minutes.
- Slowly add 1/4 cup of aquafaba and 1 ice cube at a time and pulse to a smooth consistency. Add the olive oil at the very end and don’t pulse more than 1 minute after that, else it will turn bitter.
- To top, combine the sliced onion, chopped tomatoes, cucumber, olives, olive oil and paprika, Mix well.
- In a platter, dish out the hummus, and spread. Top with the fresh salad, add crumbled feta cheese. Drizzle some more olive oil and the reserved chickpeas as garnishes.
- Serve with warm pita and whipped feta cheese.