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.
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?
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. 🙂
Farmers Market Hummus.
Servings: 1 Cups
Calories Per Serving: 1070 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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! 🙂
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!! 🙂