hummus with parsley, tomatoes, feta and eggplant
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Loaded Hummus Dip Recipe

The most easy and tasty appetizer that has major wow factor - loaded hummus dip with roasted eggplant & tomatoes, creamy feta & crispy chickpeas. Fresh, simple and delicious!
Prep Time10 mins
Cook Time35 mins
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Appetizer, Loaded Hummus Dip
Servings: 6 -8
Author: Andrea Howe

Ingredients

  • 1-2 tubs of store bought hummus
  • 2 tbsp olive oil
  • 2-3 tbsp of salt to salt the eggplant and later to roast the vegetables
  • 1/2 small eggplant roasted
  • 1 pint cherry tomatoes roasted
  • 1/2 cup jarred roasted red peppers cubed
  • 1/2 cup crispy chickpeas
  • 1/4 cup crumbled feta cheese
  • Parsley Za'atar and olive oil to garnish

Instructions

  • Preheat oven to 400 degrees.
  • Prepare eggplant by peeling about 70% of the skin off, and cutting into cubes. Place in a collander and sprinkle generously with salt. Let sit for 30 minutes, and then rinse with water and pat dry.
  • While the eggplant is sitting, roast your cherry tomatoes by tossing with 1 tbsp olive oil on a sheet pan and sprinkling with salt & pepper. Roast for 10-15 minutes, till soft and popped open.
  • When eggplant is done sitting in the salt, toss with 1 tbsp olive oil and sprinkle with salt & pepper. Roast for 15-20 minutes, till fork tender. Allow tomatoes and eggplant to cool a bit.
  • Once eggplant and tomatoes are cool, begin assembling your dip.
  • Spread out hummus on a platter or place in a bowl, and then add the toppings in layers. Start with the eggplant and tomatoes, then roasted red peppers, then feta cheese and chickpeas, and finally, the parsley, Za'atar and a olive oil drizzle.
  • Serve with warm pita bread, pita chips or veggies.

Notes

The quantities for toppings are a suggestion, so start adding your toppings gradually, and add more or less as suggested, according to your tastes.
Accordingly, if you are serving a big crowd, I suggest using 2 tubs of hummus, versus 1 if you are just preparing for 3-4 guests.
If you don't have Za'atar I suggest finishing the hummus with a sprinkle of paprika. If you also want that tangy flavor, top it off with some grated lemon zest - a good substitute for the sumac found in Za'atar - and a flaky sea salt.