Loaded Hummus with Grilled Halloumi

I love loaded hummus! I tried to change it up this time as Loaded Hummus with Grilled Halloumi. Honestly, it’s a dish to die for!

Homemade hummus is so creamy and smooth, simply spread it on your dish and top it with your favorite vegetables. I added red onions, cucumber, tomatoes, Aleppo pepper, fresh mint leaves, and olives. Grilled halloumi takes this dish to the next level!

Loaded Hummus with Grilled Halloumi

What Is Hummus?

Hummus is a smooth creamy spread or dip made from chickpeas, lemon, tahini, and spices. It is famous in Middle Eastern cuisine.

You can find ready-made hummus in store-bought cans anywhere you go but it’s very easy to do at home. I’ll show you how!

Why I Love Hummus with Grilled Halloumi!

I was inspired to make Loaded Hummus with Veggies and Grilled Halloumi from Shirazi salad. It’s light and delicious. Perfect for a summer refreshing meal!

Pro Tips

Add some ice cubes to chickpeas to give hummus a beautiful light colour.

Also, add extra olive oil to the mixture for a smooth creamy hummus.

Add some beef shawarma to make this dish a full satisfying meal. Check my Loaded Hummus with Shawarma Ground Beef!

What a Beautiful Plate!

Frequently Asked Questions

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Topping

• Red onion
• Tomato
• Cucumber
• Aleppo pepper
• Fresh mint leaves
• Grilled Halloumi
• Extra virgin oil

Making Your Hummus

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Set your Plate

Spread some hummus on your plate.

Then, finely chop the red onion, tomato, cucumber, mint leaves, and Aleppo pepper and set them over the hummus.

Finally, top your dish with grilled halloumi. Enjoy!

Watch and Enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you 🙂

Recipes To Try

• Date Baklava Cheesecake
• Bamya (Okra Stew)

Print Recipe

4 from 1 vote

Loaded Hummus with Grilled Halloumi

Cuisine: Ramadan & Eid Courses: Appetisers & Snacks, Dips, Salad, Side Dishes, Vegetarian

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Ingredients

Servings

To make hummus

• 2 can drained chickpea (480g cooked)
• 1 cup tahini (240g)
• 1 cup olive oil (extra virgin)
• 7 clove garlic
• ¹⁄₄ cup water
• 5 ice cubes
• juice of one lemon
• 2 tsp salt
• 2 tsp ground cumin
• ¹⁄₂ tsp white pepper

For the toppings

• 1 cucumber
• 1 tomato
• 1 red onion
• 1 Aleppo pepper
• ¹⁄₂ cup fresh mint leaves
• ¹⁄₂ cup pitted olives
• 1 cup grilled halloumi
• drizzle of extra virgin oil

To make the hummus

1. Add the chickpeas to a sauce pan with 4 cups of water. Place on medium to high heat and allow to boil for 30 minutes or until the chickpeas become tender and the skin should be easily removed.

2. To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times to remove as much skin as possible. 
3. Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.
4. Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

5. While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

6. Place the hummus in the fridge to cool down. 

Set your Plate

1. Spread the hummus on a platter.
2. Finely chop the red onion, tomato, cucumber, mint leaves, and Aleppo pepper and set them over hummus.
3. Top your dish with grilled halloumi.
4. Enjoy!

Note

If you do not have a lid with an opening, you can open the blender after all the chickpeas are pureed and add olive oil. Blend again till you get the consistency you desire.