“When I would go get take out from Chickpeas (a great little Mediterranean fast food place), I would often have extra hummus, salads and pita bread left over. It made a fantastic snack the next day and sometimes even a quick light lunch. This recipe is inspired by that. You can customize it based on whatever you might have in your fridge.” – April Ferre
Loaded Hummus Dip
- Olive Tapenade
- Tomato Diced
- Cucumber Diced
- Beets Diced
- Moroccan Carrots
- Pine Nuts
- Extra Virgin Olive Oil
- Olives For Garnish
- Chopped Fresh Parsley For Garnish
- Spread hummus on a platter. Place a dollop or two of olive tapenade in the center.
- Sprinkle tomatoes, cucumber, beets, carrots, and feta on one half of the platter. Top the whole platter with some pine nuts and a drizzle of olive oil.
- Garnish with extra whole olives and some parsley. Serve with warm pita bread. Great as an appetizer or a light lunch.
2021 Recipe – April Ferre