The smooth and creamy hummus loaded with fresh toppings will be a hit at your next get-together.I’m not sure when my husband’s obsession with hummus started. It’s been several years, I know. It’s his go-to for a quick and healthy lunch or snack.
For his 40th birthday party, I decided to whip up some easy classic hummus. It’s the perfect appetizer for a party because you can make it ahead of time and everyone always loves it! And when it’s homemade, it always tastes better!
The key to smooth and airy hummus is to peel the shell from each chickpea. Trust me! It makes all the difference in the consistency of the blended hummus.
Once the chickpeas are blended in the food processor, I add the Tahini (give it a good stir!), garlic, lemon juice and salt and evenly blend. You’ll find the hummus is pretty thick at this point, so while the food processor is running, begin to add one tablespoon of water at a time until you reach your desired texture. This simple hummus is a winner already, but to make it a showstopper at my get-together, I am adding some trimmings to it and making this loaded with goodies.
I’m topping my hummus with fresh salty feta cheese, pickled red onions, sweet dried cherries, crispy chickpeas, and fresh chopped parsley.Not only is this hummus now gorgeous on the table, but the different textures and flavors that perfectly compliment one another is out of this world!
Pita chips go perfectly with this, of course, but we tried dipping some fresh kettle cooked potato chips and blanched asparagus in this Loaded Party Hummus and it did not disappoint.
Get more recipes and read all the other details about this Swine and Dine: A Masculine 40th Birthday Party.
Do you have special trimmings that you add to your hummus?
- 15 ounces garbanzo beans drained and peeled
- 1/2 cup tahini
- 2-3 tbsp freshly squeezed lemon juice
- 3 garlic cloves roughly chopped
- 1 tsp kosher salt
- Water as needed to thin
- fresh feta cheese crumbled
- pickled red onions
- dried cherries
- crispy chickpeas
- fresh chopped parsley
- olive oil for drizzling
- blanched asparagus for dipping
- kettle cooked potato chips for dipping
Drain the chickpeas and peel the skin from each pea.
In a food processor, blend the chickpeas for about 1 minute until clumps form.
Add the tahini, lemon juice, garlic and salt and blend until smooth.
For a light creamy mixture, add 1 tablespoon of water at a time while the processor is running. Blend until you get the correct smooth consistency.
Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
Top it with all the remaining ingredients, drizzle with olive oil and serve with blanched asparagus and kettle cooked chips.