Loaded Italian Hummus
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Ingredients
-
2 tubs Obela hummus (classic or smooth)
Toppings
- 100g feta, crumbled
- Olives (green or Kalamata), sliced or cherry tomatoes, chopped
- 2–3 tbsp The Mother Dukkah
- Generous drizzle of Italian Job
- Fresh oregano and/or thyme, picked
- Italian parsley, roughly chopped
To serve
- Fresh hot crusty bread (sourdough, ciabatta or flatbread)
Directions
Warm the hummus slightly. If using store-bought, take it out of the fridge 20 to 30 minutes before serving so it spreads better and tastes creamier.
- Spoon the hummus onto a wide, flat platter. Use the back of a spoon to spread it thickly, right to the edges.
Drag the spoon through the hummus to make little wells and swoops. These catch the oil and toppings, and this step matters.
- Scatter over the crumbled feta, then add olives or tomatoes. Sprinkle with The Mother Dukkah and drizzle liberally with Italian Job oil so it pools in the divots.
- Finish with oregano and or thyme, plus a good handful of Italian parsley.
- Serve immediately with warm, crusty bread torn into chunks for scooping.
