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 wasnβt 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 donβt 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 toppingsβ¦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 donβt forget the carbsβ¦I like naan, pita, toasted bread, and or pita chips. Obviously.
Homemade Hummus
Ingredients
Hummus
- 1 can chickpeas (reserve the liquid in the can)
- 2-4 cloves garlic grated, depending on your taste
- Β½ cup tahini
- 1 tablespoon white miso paste or ΒΎ teaspoon kosher salt
- juice from 1 lemon
- extra virgin oil for drizzling
Toppings
- 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
Instructions
- 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!
