Gussied Up Hummus

Let’s face it, a bowl of hummus served with carrot sticks may be an easy app, but can be quite dull. Up your hummus game by topping it with an easy tomato and cucumber salad that adds visual interest, contrasting texture, and amazing flavor. I highly advocate making your own hummus, as the taste compared to store-bought is unparalleled – and it really only takes about 5 minutes to throw together.

Gussied Up Hummus

Prep Time 8 minutes
Let's face it, a bowl of hummus served with carrot sticks may be an easy app, but can be quite dull. Up your hummus game by topping it with an easy tomato and cucumber salad that adds visual interest, contrasting texture, and amazing flavor. I highly advocate making your own hummus, as the taste compared to store-bought is unparalleled – and it really only takes about 5 minutes to throw together.
5 from 1 vote
Servings 4

Ingredients
 

For the tomato and cucumber mixture

  • 1 cup cherry, halved or quartered if large
  • 1 cup diced cucumber
  • ¼ cup diced red onion
  • 1 teaspoon dried oregano
  • ¼ cup chopped Italian parsley
  • juice of ½ lemon
  • ½ teaspoon ground sumac, or substitute paprika
  • ½ teaspoon kosher salt

For the homemade hummus

  • ½ cup tahini, well stirred
  • ¼ cup ice cold water
  • 3 tablespoons fresh lemon juice
  • 2 small garlic cloves, grated or chopped finely
  • 15 ounce can chickpeas, rinsed and drained
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cumin

For serving

  • ¾ cup crispy chickpeas, such as Biena or Saffron Road such as Biena or Saffron Road brand
  • pita bread, pita chips or celery for serving

Instructions
 

  • To make homemade hummus, start by placing the tahini, water, and lemon juice in a food processor. Blend for 2-3 minutes until fluffy and creamy. Add the garlic, chickpeas, salt and cumin and blend again for another few minutes until perfectly pureed, scraping down sides if necessary to make sure all the ingredients are incorporated. If it looks thick, add another tablespoon of water and blend again. Hummus can be prepared two days ahead, stored in a sealed container, and refrigerated.
  • In a small bowl, combine all of the ingredients for the tomato cucumber mixture, and stir well to combine. This can be made up to 6 hours ahead and refrigerated.
  • When ready to serve, spread the hummus on a serving platter. Top with the tomato and cucumber mixture, then sprinkle on the crunchy chickpeas. Serve with pita bread, pita chips, or celery sticks.

Notes

  • A trick I’ve learned with tahini, or natural nut butters of any kind, is to turn it upside down when you get home from the grocery. Let the jar sit for a day or two upside down, and the oils will absorb back into the nut paste and you won’t have to stir so much to create a homogenous butter.
  • You can substitute fresh mint, or 2 tablespoons chopped dill for the parsley
  • Ground sumac is a wonderful middle eastern spice, but can be difficult to find at regular grocery stores. It has a slightly sweet, acidic flavor. Leave it out if you like or try substituting sweet paprika.
  • If you have a hard time locating crunchy chickpeas, ask you grocer as most large chains and many smaller speciality stores carry them. There are a few different brands, Biena and Saffron Road are two popular ones. In my house, they’re put to work everywhere from salads to lunchbox snacks, and since they come in a variety of flavors they are never boring!
  • If you are taking this to dish to work, to a friends house, or it will be a while before serving, MAKE SURE to top with the crunchy chickpeas minutes before it is eaten, otherwise they’ll get soggy.
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