Description
A vibrant and flavorful Loaded Hummus recipe featuring creamy homemade hummus blended with roasted cherry tomatoes and mushrooms, topped with fresh herbs and a drizzle of olive oil. Perfect as a healthy appetizer or snack with a rich, earthy twist.
Ingredients
Scale
Hummus Base
- 1 can (15 oz) Canned Chickpeas (Drained and rinsed)
- 1/4 cup Tahini
- 2 cloves Garlic (Minced)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 3 tablespoons Olive Oil (Plus more for drizzling)
- 1/2 teaspoon Salt
Roasted Vegetables
- 1 cup Cherry Tomatoes (Halved)
- 8 ounces Mushrooms (Sliced; cremini or button)
- Salt and pepper (to taste, for roasting vegetables)
- 2 tablespoons Fresh Herbs (Finely chopped; parsley or cilantro)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which will develop their flavors and soften perfectly.
- Prepare Vegetables: Wash and halve the cherry tomatoes and slice the mushrooms evenly to ensure uniform roasting.
- Season and Coat: Place the prepared vegetables on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and freshly ground pepper, and toss gently to coat all pieces.
- Roast Vegetables: Roast in the oven for 20-25 minutes, stirring halfway through. The tomatoes should burst and mushrooms turn golden brown, releasing rich aromas.
- Make Hummus: In a food processor, combine drained chickpeas, tahini, minced garlic, freshly squeezed lemon juice, and remaining 2 tablespoons olive oil. Blend until creamy and smooth.
- Adjust Flavor and Texture: Taste the hummus and add more salt if needed. If the hummus seems too thick, add a tablespoon of water or olive oil to loosen it to your desired consistency.
- Combine: Gently fold most of the roasted tomatoes and mushrooms into the hummus, reserving some vegetables for a colorful garnish on top.
- Serve: Transfer the loaded hummus to a serving plate, drizzle with olive oil, and garnish with the reserved roasted vegetables and freshly chopped herbs for a bright finishing touch.
Notes
- Use fresh lemon juice for the best flavor in your hummus.
- You can customize the fresh herbs based on preference—cilantro adds a bright citrusy note, parsley offers a fresh earthiness.
- Serve with pita bread, fresh veggies, or crackers for a delightful appetizer.
- Leftover hummus can be refrigerated in an airtight container for up to 3 days.
- For a smoother hummus, remove the skins from chickpeas before blending, though this is optional.