Tag Archives: hummus

This Loaded Hummus is Changing the Dip Game for Good

Carrots and hummus are a classic snack, but why not turn everyone’s favourite Middle Eastern dip into a meal!  We’ve loaded up our creamy hummus with the works to bring you an inspired meal that is visually stunning and devour-worthy.  This is a party and crowd-pleasing kind of dish, but it can also double as a simple weeknight dinner.  We’ve kept it vegetarian, but feel free to get creative and top it with homemade chicken shawarma, if you fancy.  Serve with warmed pita and thoroughly enjoy every bite.

Loaded Hummus Recipe

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 90 minutes
Servings: 4-6

Ingredients:

Hummus:
3 cups cooked chickpeas
3/4 cup tahini
2 garlic cloves
1/3 cup lemon juice
3/4 tsp sea salt
1/2 cup cold water

Hard Boiled Eggs:
4 eggs
Water

Tabouli Salad:
2 cups loosely packed parsley leaves, chopped finely
1 cup quartered cherry tomatoes
1 1/2 cups diced cucumber
2 stalks of green onions, sliced finely
1/2 lemon, juiced
Pinch of sea salt and pepper

Roasted Veggies:
1/2 cauliflower head, chopped into large florets
2 carrots, peeled and sliced in thick matchsticks, about 2 inches in length
2-3 Tbsp extra virgin olive oil
1/2 tsp granulated garlic powder
1/4 tsp sea salt and pinch of pepper

Steamy Beets:
3 beets, peeled and sliced into wedges
2 Tbsp apple cider vinegar
1/4 tsp sea salt and pinch of pepper

Additional Toppings:
1/2 cup Kalamata olives, pitted and halved
1/4 cup feta, crumbled
2 Tbsp pine nuts, toasted
1 Tbsp extra virgin olive oil, drizzled on top
1/2 tsp za’atar, sprinkled on top

Pita of choice to serve, warmed or toasted

Directions:

Hummus:
1. Place chickpeas, tahini, garlic, lemon juice, sea salt in the food processor and blitz until pureed.
2. While the food processor is still running, gradually add water, about 2 Tbsp at a time, until a really creamy consistency starts to form.
3. If you would like your hummus to be even creamier, add more water.

Hard Boiled Eggs:
1. Place the eggs in a small pot and cover them fully with water, bring to a boil and continue the rolling boil for 1 minute.
2. Remove from the heat, cover the pot and let sit for 12 minutes.
3. Run the eggs under cold water and let cool completely before peeling.
4. Once peeled, slice two eggs into wedges and the other two into thick one-inch circles.

Tabouli Salad:
1. Prep all of the veggies and mix together in a bowl, pour lemon juice over and season with sea salt and pepper. Stir to fully combine.

Roasted Veggies:
1. Preheat the oven to 400ºF . Prep the veggies, place them in a bowl, add in olive oil, granulated garlic powder, sea salt and pepper. Mix to combine.
2. Arrange the veggies on baking sheets lined with parchment paper. Don’t overcrowd the sheets, to ensure the veggies get nice and crisp.
3. Roast in the oven for 30 minutes until the veggies brown slightly.

*The world is your oyster here, so feel free to also roast up eggplant, zucchini, red pepper and mushrooms, if you desire.

Steamy Beets:
1. Prep the beets and place them into a pot, add enough water so the beets are slightly covered but not submerged, turn the heat to medium-low. Cover the pot and allow to steam for 15 minutes, until tender.
2. Pour apple cider vinegar over the beets and season with sea salt and pepper.

Assembly:
1. Once the hummus is ready, spoon it onto a platter or in a large bowl.
2. You can get as creative as you like here. You can assemble the toppings in layers, first with the roasted veggies, then the steamy beets, the tabouli on top of that, the hard-boiled eggs and then the additional toppings. You can also place each topping in little piles, rather than mixed together. We personally love getting a bite of all the ingredients, so we prefer to assemble in layers.
3. Serve with warmed pita and enjoy!

Craving more delicious good-for-you recipes? Here are 25 Healthy Weeknight Meals When You Have No Time.

5 Tasty Ways to Use Hummus (That Aren’t Dip)

Nutritious, filling and most importantly, tasty, hummus is so easy and inexpensive to make that there’s no excuse not to make it from scratch. We all know that hummus is everyone’s go-to dip for vegetables and pita, but how else can you use this popular Middle Eastern condiment? Here are five delicious ideas to hummus-ify your meals.

Basic Hummus Recipe
Traditional hummus contains tahini, a creamy paste made from ground sesame seeds. However, I tend to skip the tahini since I don’t use it in much else. You can make your own tahini by simply grinding sesame seeds and olive oil together in a food processor—and this version is tasty as is.

Ingredients:
1 591 mL can chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
2 cloves garlic, minced*
Salt, to taste
Lemon juice, to taste

Directions:
1. Combine chickpeas, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.
3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

*If the taste of raw garlic is too strong, use one clove or opt for roasted garlic, which yields a milder, sweeter taste.

Hummus_sandwiches

1. Sandwich Spread

Skip the mayonnaise and use hummus to beef up and boost flavour in your sandwiches and wraps. The nutty taste goes especially well with turkey slices, and the creamy texture adds a good contrast to crunchy toppings like cucumber and carrots. In the picture below, I made a vegetarian breakfast sandwich with thinly-sliced mini cucumbers and chunks of leftover, roasted butternut squash from the fridge.

Hummus_PastaSalad

2. Pasta Salad Dressing

Thin out the hummus with olive oil and a bit of water until the consistency is similar to a creamy salad dressing. Add salt and pepper to taste. Toss the dressing in a big bowl of fusilli, penne, or any pasta shape that has crevices to hold on to the hummus. Bonus: if you’re using hummus from the fridge, the cold dressing will help cool down the cooked pasta quicker. Here, I added chopped cucumbers, sliced chicken breast, and roasted corn and onions for a summery weekend lunch with the family.

Hummus_Chicken

3. Chicken Topping

Jazz up a piece of grilled chicken breast by smearing hummus and sprinkling crushed raw almonds on top for some added texture. Bake the chicken at 400ºF for 12-15 minutes until it is well done.

Hummus_SaladDressing

4. Salad Dressing

The strong, garlicky taste of hummus goes especially well with the bitter taste of dark greens. Similar to the pasta salad, dilute the hummus with olive oil and water until it reaches Thousand Island-like consistency. Add a bit more lemon juice and salt, and mix with the greens.

Hummus_Soup

5. Hearty Soup

This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft, before you dump them into the pot. If you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time. Save this soup recipe for the cold, winter months when you’ll be craving a hot bowl of soup with a big punch of nutty, garlicky taste.

Ingredients:
2 cups hummus
2 1/2 cups no-salt added chicken broth, plus more for vegetables
2 cups carrots, chopped into small pieces
1/2 cups potatoes, chopped into small pieces
1/2 cup pancetta, chopped
Salt and pepper, to taste
Chopped green onion, to garnish
Grated Parmesan, to garnish

Directions:
1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.
2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.
3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.
4. Pour the soup into individual bowls. Garnish with chopped green onion and parmesan. Serve immediately.

Beet Hummus

Bright and Beautiful Beet Hummus

Brighten up your summer nights with this vibrant hummus. The punchy dip gets a natural fuchsia face-lift with the help of a sweet summertime staple: beets!

If you’ve been to the farmer’s market lately, you’ve likely seen the deep garnet beauties piled high, ready for roasting, sauteing and spiralizing. But before you pop those colourful gems into the oven, consider this tasty snack. The beets require no pre-cooking, but can be roasted if you prefer. Enjoyed with pita wedges, on toast, with vegetables and so much more, you’ll keep finding a home for this addictive dip in your kitchen.

Beet Hummus

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 6

Ingredients:

Hummus:
1 raw beet, roughly chopped
2 cloves garlic, peeled
1 cup cooked black beans, drained and rinsed if using canned
¼ cup tahini
2 Tbsp lemon juice
1 Tbsp balsamic vinegar (preferably aged)
1 tsp ground cumin
½ tsp salt

Serving:
Whole wheat pita bread
Thinly sliced radishes
Sesame seeds
Fresh herbs of choice

Directions:

Hummus:
1. Pulse beet and garlic in a food processor until finely minced. Add remaining hummus ingredients and puree until smooth.
2. Transfer to a serving bowl.

Assembly:
1. Preheat oven to 375°F.
2. Place pitas on a baking tray and warm for approximately 7 minutes, or until desired temperature.
3. Remove from oven and slice into wedges.
4. Serve with hummus, garnished with radishes, sesame seeds and herbs.