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Can we all just eat hummus for dinner and call it a day?
Cause that is kind of how I want this Monday to go down. A big bowl of hummus and a big side of fresh naan for dipping.
Like YES.
WATCH HOW-TO VIDEO HERE:
Hummus Dinner for the win!
OKOK, but first, can we talk about this weekend and how it was the perfect first weekend of June? Things have finally gotten green and colorful here. I cannot tell you how refreshing it is to see color again. It was a LONG winter with a very snowy and cold spring, so the long summer days, green grass and blossoming flowers are incredibly welcomed.
How about you guys? Are you feeling the same way?
My brother, Brendan who is currently living in Portland (he moves around a bit…) said is was 102 there. WHOA! Why can I not live there? That sounds amazing! They floated the river all weekend long and I have to say, it looked pretty fun. Were any of you doing the same? I have got to live vicariously through all of you guys right now because I am currently in cram mode for the next twenty-eight days…deadlines, deadlines, DEADLINES. It’s a little stressful, but oddly… I am doing OK. Although, I have my moments, like Friday… that was kind of rough.
Good news is that there is a light at the end of the tunnel and a vacation with my name on it waiting there for me. Or at least I hope so, I need to figure out how to get a freaking passport, but once I do that, I’ll be good go.
Why is dealing with the government always so tricky?!? UGH.
Alight, more details on all that soon, but let’s move on to this Farmers Market Hummus.
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 and easy weeknight meal, which is kind of what I did here.
I don’t know about you guys, 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’m not starving for dinner (meaning I ate way too much of whatever I was shooting that day), I’ll 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.
I figured with the warmer weather, longer days and abundance of produce popping up at the farmers markets that it was time I share my “single lady” dinner with you guys.
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.
I mean, you know what I am talking about right?
K, cool.
The recipe starts with my basic GO-TO hummus recipes. I’ve perfected it to my liking and use it as a base for all my hummus variations, it’s delish. For my toppings…aka my most favorite part, I go BIG.
Hey, go big or go home, right?
It’s alway something a little different, but the combo I am showing you guys here is my favorite. It’s a mix of all the best summer farmers market produce. I am talking zucchini, summer squash, fresh sweet corn, heirloom tomatoes, sweet peaches + nectarines, cherries, basil and watercress. Add a handful of toasted, salted seeds and a sprinkle of feta + a drizzle of olive oil and DONE.
Honestly, this may seem like, “ok, duh”, it’s just hummus. But give this a try, it will be your new favorite for everything from backyard 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.
Farmers Market Hummus.
Servings: 1 Cups
Calories Per Serving: 2432 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Hummus
- 2-4 cloves garlic, grated, depending on your taste
- juice from 1 lemon
- 1 (14 ounce) can chickpeas (reserve the liquid in the can)
- 1/2 cup tahini (sesame seed paste)
- 1 tablespoon white miso paste or 3/4 teaspoon kosher salt
- extra virgin olive oil, for drizzling
Toppings
- 1 small zucchini, sliced thinly or diced
- 1 small summer squash, sliced thinly or diced
- 1 peach or nectarine, sliced
- 1 cup cherry tomatoes, halved
- 1 ear sweet corn, kernels removed from the cob
- 1 handful watercress, spinach, or arugula
- fresh basil and or mint
- crumbled feta cheese
- 1/2 cup toasted pepitas
- 2 tablespoons toasted sesame seeds
Instructions
- 1. 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. 2. In medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper. Toss well to combine.3. 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 + herbs and then sprinkle the hummus with, feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping. EAT! 🙂
Notes
Nutritional value based on 1 cup
All the bowls of hummus of please!!!
PS. is anyone else PUMPED for cherry season? SO exited over here!! 🙂
Hello! All of your recipes look amazing!! I also absolutely LOVE the serving dishes you use. Can you please tell me where you get them? I am so excited to try everything and blow my guests away with presentation and taste 🤗
Thanks so much Monique! Is there a specific dish you are looking for? I really get them from a variety of places. Let me know! xx
So inviting , I’m loving the hummus and never seen one so good . Thank you so much
Thanks so much!!
This looks incredible! Can’t wait to try it out. I was wondering what would change in the recipe if I wanted to cook the chickpeas myself instead of using canned? Thank you!!
Hey Shannon,
Thanks so much, I think cooking your own chickpeas would be totally fine to do! I hope you love the recipe:) xTieghan
Absolutely delicious recipe! Thank you for sharing ✨
Hey Shal,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Just made the hummus tonight for the first time for dinner tomorrow (sheet pan chicken shwarma) so I haven’t done any of the toppings yet. But the hummus itself is amazing!!!! Some of the best I’ve ever had. A lot of times basic hummus is so boring. This one has so much flavor even without the toppings. Thank you for always putting out such amazing recipes!!
I am really glad this hummus turned out so well for you Kimberly! Thank you! xTieghan
This dish looks absolutely beautiful and I would love to make a variation of it for our Easter dinner in a few weeks! During April in Oregon, it is still a bit too early to get some decent quality corn, peaches, or nectarines. I am thinking of adding in some thinly sliced cucumber in place of the corn. Do you think strawberries would be a strange addition in place of the peaches/nectarines? Do you have a suggestion for a fruit substitution for this time of year? Thanks!
Hey Brittany! Cucumbers and strawberries will be great!! I do not think it is strange at all. YUM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I finally made this hummus last week….wow. It was a huge hit at my party. Where did you find such a beautiful large bowl?
Thank you so much! I am thrilled you love the hummus! The bowl is from a local pottery store in Frisco, CO. 🙂
Gorgeous images! Thanks for the wonderful recipe – I always look forward to them.
Thanks so much Raschell, I am so happy you enjoy my recipes!!
My sister made this as an appetizer for my birthday party. It was amazing. Question to Half Baked Harvest: how long can you keep hummus, we are going on a boating vacation and I want to make ahead. Thanks.
So so so so sooooo good! This week I tried basically all your recipes (the thai quinoa salad, then the zucchini burgers and now the hummus) – and they are all a delight!!! So tasteful and delicious – I just made the batch of hummus and finished it together with my husband it was just tooooo gooooood to leave anything behind 😀 Thank you for all those great recipes!
YAY! SO happy you like them all! Thank you so much for making them all!! (:
This is my third recipie of yours ive made and the past two were to die! I’m not sure but something is off with my hummus. The only difference is I didn’t use the miso paste – is that the key ingredient you think? I love your stuff and know this has to be me doing something wrong!
Hey Lizzy! Thank you so much for your kind word, so happy you enjoy my recipes!! Sooo, I think hummus can be a little boring without the miso, but it should have still tasted pretty good with just salt. It also helps to sprinkle the top of the hummus with smoked paprika or a spice you love. Let me know if you have questions, hopefully we can make the recipe perfect for you! Thanks!!
Never tried it with fruit before. Will have to now!
Oh you’re going to love it!!
Holy moly girl – that bowl of hummus is GIGANTIC! And I’d totally eat it all for dinner!
Haha! It lasted forever!! But was so yummy! (:
hi! can black beans be substituted for the chick peas? thank you
Hi Sonny,
So sorry, black beans would not work well, chickpeas will give you the classic hummus. Please let me know if you have any other questions! xTieghan
Miso paste or salt? Isn’t Miso paste sweet? Please explain
Hi Michael! I prefer to use miso pasta. It is more salty than sweet. Please let me know if you have questions. Thanks so much!
such a beautiful bowl of goodness!! <3
Awh thank you!