Loaded Hummus

Beautiful to look at and delicious to eat makes this loaded hummus literally, the perfect dish.

Prep time: 15 minutes or less
Note: You can also make two days in advance

Ingredients:

2 (15 oz) cans of chickpea, drained and rinsed

1/3 c. tahini (often found in international aisle of grocery stores)

1/4 cup of ice water (use the cubes too)

2 large or 4 small cloves of garlic

Fresh lemon juice to taste (for me, it’s about 1/3 cup) plus more for serving

1/2 cup crumbled feta cheese

3 tbsp extra-virgin olive oil, plus more for drizzling

Fresh Italian Flat-Leaf Parsley (as preferred but I usually use at least 3 tablespoons)

Kosher or sea salt and freshly ground black pepper to taste (for me a teaspoon of salt, 1/4 teaspoon of garlic salt and 1/2 teaspoon of black pepper but taste it as you go and season accordingly).

Paprika (1/2 teaspoon to blend and more for sprinkling as a finish)

1/2 cup of the following: English cucumber, tomatoes pitted and chopped Kalamata olives, parsley and feta.

Directions:

in a food processor, combine chickpeas, tahini, ice water, garlic, lemon juice, olive oil, paprika, salt, garlic salt and pepper and blend until smooth.

Add hummus to a serving dish, sprinkle paprika, add cucumbers, tomatoes, olives, feta, parsley, a drizzle of oil oil and a little salt and pepper if desired on the salad topping.

Enjoy with warm Naan bread and veggies!