Loaded Greek Hummus Dip

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8-10 1x
  • Category: Dip, Gluten Free



  • 2 15-ounce cans of chickpeas, rinsed and drained with the juice reserved
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 4 tablespoons
  • 1/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1 pinch cayenne pepper

Loaded Greek Topping:

  • 1/2 cup diced cucumber
  • 1/2 cup diced red pepper
  • 1/2 cup diced marinated artichoke hearts
  • 1/2 cup diced tomato, I used cherry tomatoes
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped dill
  • 1/3 cup crumbled feta
  • 1 1/2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 pinch salt
  • Udi’s Ancient Grain Crisps for dipping


  1. Add all hummus ingredients into the food processor and turn on. Process for 30 – 45 seconds, slowly adding in the reserved chickpea juice until desired consistency is reached. I used about 4 tablespoons.
  2. Add all of the chopped vegetables, dill, and feta into a small bowl and mix until combined. Add half of the mixture to the food processor with the hummus and blend for about 5 seconds, until incorporated but not fully blended in.
  3. Add the olive oil, red wine vinegar, and a small pinch of salt to the remaining half of the mixture and stir until combined.
  4. Spoon the hummus into a large bowl and top with remaining half of Greek salad mixture. Sprinkle a little more feta on top if desired. Service with Udi’s Ancient Grain Crisps!