What’s your go-to dip? Like the dip you always have in your fridge (I know you have one). Mine is hands down HUMMUS. It’s creamy and savory and makes the perfect snack or addition to your meal. I’m a sucker for any and all mediterranean foods though (except olives, gosh I can’t stand olives ick!). I love their lighter style and it’s always full of health fats (hellooo delicious olive oil).
I usually buy a massive tub of hummus during my weekly grocery run but decided I’d try my hand at whipping up the good stuff at home from scratch. Well I’m here to tell you that with cookout season upon us and outdoor social gatherings, this may be my new favorite dish. The best part about it is once you nail down your base (aka the hummus) you can experiment with the toppings! I love it when you can get super creative in the kitchen 🙂
Recipe
Mediterranean Loaded Hummus
Ingredients
- 30 oz garbanzo beans
- ⅓ cup tahini
- 4 tablespoon lemon juice
- 2 cloves garlic
- ¼ teaspoon sea salt
- ⅓ cup water
for the toppings
- 1 tablespoon roasted pine nuts
- ¼ cup roasted red peppers
- microgreens
- halloumi cheese - amount varies
- olive oil - plus a little to cook halloumi
Instructions
- Place garbanzo beans (drained), tahini, lemon juice, garlic, and sea salt in food processor and pulse a few times until slightly mixed30 oz garbanzo beans, ⅓ cup tahini, 4 tablespoon lemon juice, 2 cloves garlic, ¼ teaspoon sea salt
- Add water to the food processor and continue pulsing (add more water if needed) until you reach your desired consistency⅓ cup water
- Heat up a skillet with some olive oil and cook halloumi cheese (cut into ½ inch thick slices and cook for about 1 minute on each side)
- Spoon hummus onto a serving platter
- Sprinkle with pine nuts, roasted red peppers, and micro-greens1 tablespoon roasted pine nuts, ¼ cup roasted red peppers, microgreens
- Add halloumi cheese on last and drizzle platter with olive oilhalloumi cheese, olive oil
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