This post may contain affiliate links. Please read my disclosure policy.
This loaded hummus recipe is the best way to elevate the classic appetizer dip and can even be enjoyed as a main course. Rich, savory, refreshing, creamy, and crispy, it has it all and is super quick to make!
Why I Love This Loaded Hummus Recipe (& Know You Will, Too)
Two of my favorite foods ever are chicken shawarma and hummus. So, I decided to combine them in this loaded hummus dip, and I instantly fell in love! The first time I served it, my family practically licked the plate. Here’s why it was such a hit:
- Quick and easy: This creamy hummus dip uses pre-made chicken and hummus, which keeps prep time minimal and eliminates the need for any actual cooking. Plus, it’s a great way to use leftovers!
- Large batch: As written, the recipe serves up to 6 servings and can easily be doubled or even tripled for a crowd.
- Versatile: Mix and match the hummus base, swap the protein, and use any fresh veggies you like best. There’s no right or wrong way to make this loaded hummus recipe!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Hummus: I use either my homemade classic hummus or roasted carrot hummus, but any store-bought or homemade hummus you like best will taste great.
- Olive Oil: I always serve my hummus with a generous drizzle of extra-virgin olive oil to enhance the rich flavor.
- Seasonings: A dash of flaky sea salt and paprika enhances the rest of the flavors and adds extra depth. Sumac or cumin tastes great, too!
- Veggies: Diced tomato and cucumber add a subtle crunch and a bright, refreshing taste. I prefer grape or cherry tomatoes for a slightly sweeter flavor. Feel free to mix and match any produce you have on hand! I’ve also used pickled red onions, bell peppers, and fresh herbs, like parsley or mint.
- Shawarma Chicken: Use leftover shawarma chicken. Or, omit it completely to keep the dish vegetarian-friendly.
- Feta: This is optional, but I love to add crumbled feta cheese for a creamy consistency and salty, slightly tangy taste.
- Lemon Juice: The finishing touch, the acidity adds a pop of brightness, creating a well-rounded taste.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Loaded Hummus Dip
- Create the base: Spoon the hummus onto a shallow serving dish or plate, and use the back of a spoon to spread it out in an even layer. Drizzle olive oil on top, and add a sprinkle of salt and paprika.
- Layer: Scatter the diced cucumber and tomato evenly over the hummus. Then, add the shawarma chicken, fresh parsley, and feta cheese.
- Serve: Finish the dish with a generous squeeze of lemon juice, and enjoy!
Kitchen Tools I Use
- Serving Platter (of choice)
- Measuring Spoons
My Top Tips for Success
- Use room temperature hummus. Cold hummus can taste dense and dull. Let it sit at room temperature for 10-15 minutes before layering so the flavors shine and the texture is nice and creamy.
- Dry the veggies well. Pat the diced cucumber and tomato dry with a paper towel to prevent excess moisture from watering down the hummus.
- Warm the shawarma chicken in the oven or microwave before serving. Warm (not hot) chicken enhances the flavor and creates a delicious contrast with the cool hummus.
- Chop the toppings into small pieces. Finely diced vegetables and small pieces of chicken make the dip easier to scoop and ensure you get a little bit of everything in each bite.
My Favorite Ways to Serve
This loaded hummus dip has become a favorite healthy snack and staple game day recipe in my home, alongside crispy buffalo chicken bites and gluten-free pigs in a blanket. I always add fresh veggies, pita chips, naan bread, or crackers for dipping, and guests love it.
I also like to include it as part of a mezze platter with Kalamata olives, baba ganoush, tabbouleh, stuffed grape leaves, and labneh.
Or, for a complete meal, serve your loaded hummus with extra shawarma chicken, rice, and an Israeli salad! It’s fabulous as a bowl or stuffed into pita bread as a sandwich.
How to Store
I don’t recommend storing this dip once all the ingredients are layered. However, you can store the separate components in individual airtight containers. The chicken and hummus will keep fresh in the fridge for up to 4 days, and the veggies will last for 2-3 days.
More Hummus Recipes to Try
- Cauliflower Hummus
- Chicken Bacon Ranch Hummus Dip
- Southwestern Hummus Dip
- 5-Ingredient Buffalo Chicken Baked Hummus Dip
Loaded Hummus Recipe
Ingredients
- 1 batch classic hummus or roasted carrot hummus
- 1-2 teaspoons olive oil
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon paprika
- 1/2 medium cucumber finely diced
- 1 medium tomato finely diced
- 1 batch shawarma chicken cooked and sliced or chopped
- Fresh parsley finely chopped, for garnish
- Optional: 1/2 cup crumbled feta cheese
- Fresh lemon wedges for squeezing
Instructions
- Spoon the hummus onto a shallow serving dish or plate and use the back of a spoon to spread it out into an even layer, creating swoops and wells.
- Drizzle the olive oil evenly over the hummus.
- Sprinkle with flaky sea salt and paprika.
- Scatter the diced cucumber and tomato evenly over the hummus.
- Top with the shawarma chicken.
- Garnish with fresh parsley and, if using, crumbled feta cheese.
- Finish with a generous squeeze of fresh lemon juice over the top just before serving.
