Can we all just eat hummus for dinner and call it a day?
Cause that is kind of how I want today to go down. A big bowl of hummus and a big side of fresh naan for dipping.
Like hummus dinner for the win!
I have not always been a hummus person. It really wasn’t until last year, when I started making my own hummus, that I started to enjoy it. Once I started making it myself, I never looked back, it seems I make at least a batch a week. I love dipping in veggies for a snack or turning it into an easy weeknight meal, which is kind of what I did here.
I don’t know about you, but put a bowl of homemade hummus in front of me with some naan or ok, sometimes even just a spoon and I will go to town. A lot of times on nights when I am not starving for dinner, I will toss together a rough chop of fresh veggies and or fruits and throw them on a pile of hummus. Add a side of naan or bread, and dinner equals done.
Simple, healthy, and super satisfying.
Obviously, this is just as great as an appetizer or snack as it is for a simple dinner, but I feel like we all have those days when just about all we can muster is to throw together a giant bowl of hummus.
The recipe starts with my basic go-to hummus recipes. I have perfected it to my liking and use it as a base for all my hummus variations, it is delish. For my toppings…aka my favorite part, I go big.
Hey, go big or go home, right?
It is always something a little different, but the combo I am showing you guys here is my favorite. It is a mix of all the best farmers’ market produce. I am talking, about heirloom tomatoes, iceberg, rocket, and citrus. Add a handful of Nigella seeds and a sprinkle of feta, and a drizzle of olive oil, and done.
Honestly, this may seem like, it is just hummus. But give this a try, it will be your new favorite for everything from parties, to lunches, to quick snacks… to single lady dinners. Trust me.
Oh and don’t forget the carbs…I like naan, pita, toasted bread, and or pita chips. Obviously.
- 1 can chickpeas (reserve the liquid in the can)
- 2-4 cloves garlic grated, depending on your taste
- ½ cup tahini
- 1 tablespoon white miso paste or ¾ teaspoon kosher salt
- juice from 1 lemon
- extra virgin oil for drizzling
- 1 handful of iceberg lettuce leaves
- citrus fruits, for example, mandarins or oranges
- 1 cup cherry tomatoes, halved
- 1 handful arugula, watercress, or spinach
- fresh basil or mint
- crumbled feta cheese
- 2 tablespoons Nigella seeds
- Make the hummus. To the bowl of a food processor, add the garlic, lemon juice, and chickpeas, pulse until finely ground.
- Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, the tahini, and miso.
- Pulse until smooth, 3-5 minutes. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt and lemon as desired.
- Taste and adjust salt and lemon as desired.
- In a medium bowl, toss together the iceberg lettuce, tomatoes, arugula, and mandarin slices. Add a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.
- Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies.
- Add a handful of fresh greens and herbs and then sprinkle the hummus with, feta, Nigella seeds, and flaky sea salt. Serve with pita chips and veggies for dipping. EAT!