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
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!
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!
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!
For the hummus:
For the Topping
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.
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!
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 :)
A layer of smooth creamy hummus topped with delicious vegetables and grilled halloumi is a light refreshing dish that will make you want more and more! Enjoy!
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.
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.
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.