- 8 ounces hummus
- ¼ cup finely diced cucumber
- 2 tbsp finely diced red bell pepper
- 2 tbsp finely diced red onion
- 1/3 cup sliced green olives
- Olive oil, to drizzle
- Freshly cracked black pepper, to serve
- Pita bread, to serve
Chefs know that the simplest ingredients often present the most potential—and few dishes prove that like hummus. This humble Levantine staple, built on a foundation of chickpeas, tahini, lemon, and garlic, offers a creamy, nutty base that’s endlessly adaptable. When elevated with bold toppings, fresh herbs, vibrant textures, and global influences, it becomes more than a dip—it transforms into a centerpiece.
Loaded hummus is where technique meets improvisation. It’s a dish that invites you to flex your culinary creativity while using pantry staples and fresh garnishes to craft a memorable starter or shareable plate. From smoky roasted vegetables and spiced lamb to pickled onions, sumac-dusted pine nuts, or herb oil drizzles, the combinations are limitless and deeply satisfying.
In a professional kitchen, it’s also an efficient way to minimize waste and highlight seasonal ingredients. Have blistered tomatoes left over from brunch service? Use them. A handful of crispy chickpeas or gremolata? Pile them on. This dish thrives on contrast—creamy and crunchy, earthy and acidic, hot and cool. It’s also designed for speed on the line: a pre-whipped hummus base can be held cold and plated to order with fresh toppings that vary by the day or menu concept.
Ingredients
Instructions
- Spread the hummus onto a serving platter.
- Top with the cucumber, bell pepper, red onion, and olives. Drizzle with olive oil and garnish with freshly cracked black pepper.
- Serve alongside Social Kitchens Professional Premium Shrimp Sliders and enjoy!
