Loaded hummus
Serves 4
Smooth and creamy hummus topped
with cherry tomatoes, cucumber, yellow pepper, olives, red onion,
chickpeas and feta, then drizzled with extra virgin olive and
lightly sprinkled with paprika and chopped parsley. Perfect served
with torn pita bread (fresh or toasted).
2 cups hummus (store bought or
homemade)
12 cherry tomatoes – halved (or diced tomato)
⅓ cup de-seeded, diced cucumber
½ yellow pepper – diced
12 pitted olives (black, green or a combination)
2 tablespoons sliced or diced red onion
½ cup canned chickpeas
1 oz (30g) crumbled feta
1 tablespoon finely chopped parsley
A pinch of paprika
MIX together the cherry tomatoes,
cucumber, yellow pepper, olives, red onion and half the chickpeas in
a bowl. SPOON the hummus onto a large plate, and use the back of the
spoon to spread it out evenly. TOP half the hummus with the
vegetable and olive mix. PLACE the remaining chickpeas in a pile
towards the center of the plate. TOP with the crumbled feta
then drizzle over the olive oil and garnish with the paprika and
parsley.
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