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Hummus for Dinner
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

More than just a snack, a really delicious hummus can be made into a meal. Served with both fresh and pickled veggies, olives, salad greens tossed in a harissa dressing, pita chips, feta, and a drizzle of tahini. 

Servings: 2
Ingredients
Hummus
  • 2 garlic cloves, peeled
  • 1 14 oz can of chickpeas, drained and rinsed, liquid reserved, skin removed
  • 1/4 cup + 1 Tbsp tahini
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp reserved liquid from can, or water
  • 1/8 tsp cayenne pepper
  • 1/4 tsp + pinch sea salt
Pickled Vegetables
  • 2 carrots, peeled and cut into 1/2" sticks
  • 4 radishes, trimmed and quartered
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tsp agave syrup
  • 1 tsp kosher salt
Harissa Dressing
  • 2 Tbsp harissa
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 shallot, finely chopped
  • 1/8 tsp sea salt
  • 1/8 tsp red pepper flakes (optional)
For serving
  • za'atar
  • 2 handfuls mixed greens
  • 1/4 cup kalamata olives, pitted
  • 1/2 cucumber, sliced thin
  • 1/2 pint cherry tomatoes, halved
  • pita chips or crackers, crushed
  • feta cheese, crumbled
  • tahini
Instructions
  1. Start by preparing the hummus, add the garlic cloves to the bowl of a food processor and process for 20 seconds, or until finely chopped. Add the chickpeas to the bowl and process until no whole beans remain and chickpeas appear shredded.

  2. Add the remaining 6 hummus ingredients to the food processor, and run until smooth, stopping occasionally to scrape down the sides of the bowl. If the mixture is too thick, add a bit more of the reserved liquid, 1 tsp. at a time. Taste for salt and lemon. 

  3. For the pickled vegetables, mix together the apple cider vinegar, water, agave, and salt in a jar. Add the carrot sticks and the radishes. Give the jar a good shake to combine and store in the fridge until ready to use.

  4. To prepare the harissa dressing, combine all ingredients in a blender or food processor and run until blended together. Store in the fridge until ready to use. 

  5. For serving, spread hummus on 2 plates and sprinkle with za'atar. In a medium bowl, toss the salad greens with the harissa dressing and spread greens on top of the hummus. Divide the olives, cucumber slices, tomatoes, as well as the pickled veggies between the two plates. Top both of the plates with the crushed pita chips, a generous sprinkle of feta cheese, and a drizzle of tahini. 

Notes

It's optional to remove the skin from each and every chickpea and I know that doing so is beyond tedious, but I swear that removing the skin, as well as using reserved liquid from the can will make your hummus incredibly smooth. Harissa varies in spice, so if your jar is super spicy, consider not adding the red pepper flakes to the dressing. The pickled vegetables are a quick-pickle that will keep in the fridge for 1-2 days without preserving or canning.