Go Back
+ servings
Print Recipe
5 from 2 votes

Loaded Summer Hummus

Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 -6 people
Author: Gaby


For the Hummus

  • 1 15- ounce can garbanzo beans drained and peeled
  • 1/2 cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice more as needed
  • 2-3 small cloves garlic
  • 3/4 teaspoon kosher salt or more to taste
  • Water as needed

For the Topping

  • 1 1/2 cups cherry tomatoes quartered
  • 4 Persian cucumbers diced same size as tomatoes
  • 1/4 medium red onion small dice
  • 1/2 lemon juiced
  • Salt and freshly ground black pepper
  • Sumac or paprika
  • 1 to 2 tablespoons finely chopped herbs or a mix of parsley, mint, and chives, plus more for garnish


  • In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  • To serve, top it with all the toppings sprinkled over the top, drizzle with olive oil and serve with freshly baked pita chips.