Loaded Hummus

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 1 bunch flat-leaf parsley (20 g)
• 2 Garlic cloves
• Salt
• 2 tbsp tahini (sesame paste; 15 g)
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 5 tbsp olive oil
• Pepper
• 5 date tomatoes
• 60 g black olives (pitted)
• 40 g green olives (pitted)
• 50 g feta (45% fat in total)
• 2 tsp dukkah (Egyptian spice blend)
• 0.5 tsp smoked paprika powder

Instructions

1. 1.

   Drain chickpeas into a colander, reserving 2 tbsp of the liquid. Rinse chickpeas under cold water and let them drain. Set aside 3 tbsp of chickpeas; puree the rest with the reserved liquid in a blender until smooth. Wash parsley, pat dry, and pluck leaves.

2. 2.

   Peel garlic, finely dice it, and grind it with a pinch of salt in a mortar until fine. Mix this into the chickpea purée along with tahini, lemon juice, cumin, 3 tbsp olive oil, and 1 tbsp water to create a creamy consistency. Spread hummus on a plate.

3. 3.

   Combine remaining chickpeas with 1 tbsp olive oil, salt, and pepper. Roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15 minutes until golden brown.

4. 4.

   Meanwhile wash date tomatoes and cut them lengthwise in half. Slice black olives lengthwise or quarter them, and cut green olives into rings. Arrange the tomato halves on top of the hummus. Sprinkle crumbled feta and roasted chickpeas over the surface. Dust with dukkah and smoked paprika, drizzle with remaining olive oil, and serve loaded hummus garnished with parsley leaves.