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
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One 15-ounce (450-gram) can chickpeas

2 tablespoons (30 ml) fresh lemon juice, plus more if desired

2 cloves (10 grams) garlic, roughly chopped

1 1/2 teaspoons (5 grams) kosher salt, plus more if desired

1/3 cup (72 grams) tahini (stirred from bottom before measuring)

1/4 teaspoon (0.6 gram) ground cumin, plus more if desired

1 tablespoon extra-virgin olive oil, plus more for drizzling

Paprika, for sprinkling

1/4 cup crumbled feta cheese

1/4 cup diced English cucumber

1/4 cup diced cherry tomatoes

1/4 cup pitted and chopped kalamata olives

2 to 3 pita, each cut into 6 wedges, for serving


  1. 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.
  2. Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
  3. 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.
  4. 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.

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