The weather has turned a little cooler here in the foothills (78° and sunny, yes please!) making a long evening out on the patio a thing of seriously relaxing beauty. Squeeze in an extra few last summer moments by treating yourself to a good bottle of red (or a batch of fresh iced tea) and this loaded hummus. I came across the recipe over at tasteloveandnourish.com. That version includes directions for making the hummus from scratch. It looks delectable and I fully aspire to be the person that makes her own hummus from scratch… but in the meantime, my favorite store bought hummus did the trick just fine. 😉
The original version called for roasted red peppers but my grocery store was out of stock. So I skipped them! Don’t be afraid to improvise and add or subtract different toppings to make this your new favorite appetizer. The one thing you can’t skip however is quality olive oil. It makes all the difference. And yes, I am partial Hundred Acre Olive Oil from our shop… it’s local, yummy, award winning sunshine in a bottle!
I hope you try out your own version of this loaded hummus. Let me know how yours turned out in the comments or tag me on Instagram @shopgifted.
- 16 oz container of hummus
- Feta, crumbled
- Kalamata olives
- Castelvetrano olives (try them, they’re lovely)
- Capers, rinsed
- Tomatoes, roughly chopped or cut into wedges
- Parsley, finely chopped
- Ground sumac
- Extra virgin olive oil, preferably Hundred Acre Olive Oil
- Spread the entire container of hummus onto a small serving platter. Drizzle with the olive oil and sprinkle on a little of the cayenne and sumac.
- Layer on the toppings. Drizzle with some more olive oil and sprinkle on a little more cayenne (if desired) and sumac.
- Dig in with your favorite pita chip, crackers or wedges of crisp veg.