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Loaded Southwestern Hummus

A quick and easy appetizer perfect for entertaining
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American


  • 2 small tubs of store bought hummus or homemade hummus is you're making your own
  • 1 yellow squash cleaned and sliced into 1/2 inch thick slices
  • 1/4 cup corn nuts Preferably spiced with chili and lime if you can find it. These are usually found in the chips and snacks isle at the grocery stores.
  • 4 radishes cleaned and thinly sliced
  • 1/2 cup queso blanco crumbled
  • 1/2 cup grape tomatoes cleaned and sliced in half
  • 1/4 cup cilantro cleaned and leaves removed from stems
  • 1/8 cup of red onion thinly sliced
  • 1/2 cup cooked chick peas I used canned and rinsed them well
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 bag of pita chips
  • 1/8 cup olive oil for drizzling over veggies and finishing off plate


  • Pre-heat your oven to 375 degrees
  • Take your rinsed and dried chick peas and sliced squash and place on a sheet pan making sure they are not overlapping
  • drizzle the chick peas and squash with olive oil and then sprinkle the chili powder, salt and cumin evenly over top.
  • Place sheet pan in the oven for 10 minutes or until the chick peas and squash start to lightly brown and crisp up
  • Remove from the oven in set aside
  • Take your hummus and spread it on to a large platter evenly
  • Now carefully place squash evenly on to of hummus
  • Next sprinkle around the chick peas on the platter
  • Continue doing this with the corn nuts, queso fresco, tomatoes and sliced red onions
  • Finish topping your platter with a drizzle of olive oil and sprinkling the cilantro leaves on top
  • Serve with pita chips on the side