Loaded Hummus Bowl with Feta and Olives

Why You’ll Love This Recipe

• Ultra-creamy hummus made in minutes with pantry staples.
• Fresh, crunchy toppings give every bite color and texture.
• Perfect as a light meal, hearty snack, or sharable appetizer.
• Scales easily and welcomes lots of tasty variations.

Grocery List

• Produce: English cucumber, ripe tomatoes, 1 lemon, 1 garlic clove, fresh parsley
• Dairy: Feta cheese
• Pantry: Canned chickpeas, tahini, extra-virgin olive oil, kosher salt, ground cumin, sweet paprika, Kalamata olives, pita bread

Full Ingredients

Hummus Base

• 2 (15-oz) cans chickpeas, drained and rinsed
• 1/2 cup tahini, well-stirred
• 1/4 cup freshly squeezed lemon juice (from 1–2 lemons)
• 1 large garlic clove, roughly chopped
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 2 tbsp extra-virgin olive oil
• 1/3 to 1/2 cup ice-cold water, as needed

Toppings & Finishes

• 1 cup English cucumber, diced 1/4-inch
• 1 cup ripe tomatoes, seeded and diced 1/4-inch
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup crumbled feta (about 4 oz)
• 1 tsp sweet paprika (smoked paprika optional for a twist)
• 2 tbsp extra-virgin olive oil, for drizzling
• 2 tbsp chopped fresh flat-leaf parsley
• Freshly ground black pepper, to taste

To Serve

• 4 large pitas
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Prep the fresh toppings

Rinse and dice the cucumber and tomatoes into 1/4-inch pieces. Seed the tomatoes to keep the hummus from getting watery. Pit and halve the olives if needed. Crumble the feta and chop the parsley. Set everything aside.

Step 2: Build the tahini base

In a food processor, combine the tahini, lemon juice, garlic, kosher salt, and cumin. Process for about 30 seconds until the mixture lightens in color and thickens slightly. Scrape down the bowl.

Step 3: Blend in chickpeas for ultra-smooth hummus

Add half the chickpeas and process for 1 minute. Add the remaining chickpeas and 2 tablespoons olive oil. With the motor running, stream in 1/3 cup ice water and process for 1–2 minutes more, until very smooth and creamy. If needed, add additional ice water 1 tablespoon at a time to reach a thick but silky texture. Taste and adjust with more salt or lemon to balance.

Step 4: Warm the pita

Preheat the oven to 375°F. Wrap the pitas in foil and warm for 5–7 minutes until soft and pliable. Alternatively, warm in a dry skillet over medium heat for 45–60 seconds per side. Cut into wedges.

Step 5: Assemble the loaded hummus bowl

Spoon the hummus into a wide, shallow serving bowl. Use the back of a spoon to create swirls and a shallow well. Drizzle with 2 tablespoons olive oil. Arrange the cucumber, tomatoes, olives, and feta over the top. Dust evenly with paprika, scatter parsley, and finish with a few grinds of black pepper.

Step 6: Serve

Serve immediately with warm pita wedges for scooping. Offer lemon wedges on the side for a bright squeeze, plus extra olive oil and paprika if you like a bolder finish.

Pro Tips

• Use ice-cold water to help emulsify the tahini and create an extra-fluffy, restaurant-style hummus.
• Process the tahini with lemon and seasonings before adding chickpeas—this aerates the base and boosts creaminess.
• Seed the tomatoes so excess moisture does not thin out your hummus.
• For even smoother hummus, warm the chickpeas in the microwave for 45–60 seconds before blending.
• Serve in a wide, shallow bowl so toppings spread out nicely and every scoop gets a bit of crunch, brine, and creaminess.

Variations

• Spicy: Swirl in a teaspoon of harissa or top with Aleppo pepper flakes for gentle heat.
• Herby: Add 1/4 cup chopped dill, mint, or cilantro to the toppings, or blend a handful of parsley into the hummus.
• Vegan: Omit the feta and add quick-pickled red onion or crispy roasted chickpeas for extra punch and crunch.

Storage & Make-Ahead

Hummus keeps well in an airtight container in the refrigerator for up to 5 days. Stir before serving; if it thickens, loosen with a tablespoon of cold water or lemon juice. Store chopped toppings separately for up to 24 hours to keep them crisp. Pita can be wrapped and refrigerated for 2 days or frozen for up to 1 month; rewarm at 350–375°F for 5–7 minutes.

Nutrition (per serving)

Approximate values with pita: 780–820 calories; 24–28 g protein; 40–48 g fat; 68–76 g carbohydrates; 12–16 g fiber; 900–1200 mg sodium. Actual values will vary based on brands and portion sizes.