Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Loaded Hummus Bowl with Feta, Tomatoes and Cucumbers
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 280 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 280 mg
Ingredients
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Directions
- In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook’s Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
- Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
- To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
- Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.
Cook’s Note
For a more luscious hummus, you can add up to 3/4 cup olive oil. Just be sure to add a little at a time.
