LOADED HUMMUS IS CHANGING THE DIP

We've unexploded up our creamy hoummos with the works to channelise you an inspired meal that is visually stunning and devour-worthy. 

This is a organization and crowd-pleasing benevolent of cater, but it can also flex as a person weeknight party.  We've kept it vegetarian, but sense liberated to get imaginative and top it with homespun poulet shawarma, if you churrigueresque.

INGREDIENTS:

HUMMUS:

• 3 cups cooked chickpeas
• 3/4 cup tahini
• 2 garlic cloves
• 1/3 cup lemon juice
• 3/4 tsp sea salt
• 1/2 cup cold water

HARD BOILED EGGS:

• 4 eggs
• Water

TABOULI SALAD:

• 2 cups loosely packed parsley leaves, chopped finely
• 1 cup quartered cherry tomatoes
• 1 1/2 cups diced cucumber
• 2 stalks of green onions, sliced finely
• 1/2 lemon, juiced
• Pinch of sea salt and pepper

ROASTED VEGGIES:

• 1/2 cauliflower head, chopped into large florets
• 2 carrots, peeled and sliced in thick matchsticks, about 2 inches in length
• 2-3 Tbsp extra virgin olive oil
• 1/2 tsp granulated garlic powder
• 1/4 tsp sea salt and pinch of pepper

STEAMY BEETS:

• 3 beets, peeled and sliced into wedges
• 2 Tbsp apple cider vinegar
• 1/4 tsp sea salt and pinch of pepper

ADDITIONAL TOPPINGS:

• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta, crumbled
• 2 Tbsp pine nuts, toasted
• 1 Tbsp extra virgin olive oil, drizzled on top
• 1/2 tsp za’atar, sprinkled on top

INSTRUCTIONS

HUMMUS:

1. Place chickpeas, tahini, garlic, lemon juice, sea salt in the food processor and blitz until pureed.
2. While the food processor is still running, gradually add water, about 2 Tbsp at a time, until a really creamy consistency starts to form.
3. If you would like your hummus to be even creamier, add more water.

HARD BOILED EGGS:

1. Place the eggs in a small pot and cover them fully with water, bring to a boil and continue the rolling boil for 1 minute.
2. Remove from the heat, cover the pot and let sit for 12 minutes.
3. Run the eggs under cold water and let cool completely before peeling.
4. Once peeled, slice two eggs into wedges and the other two into thick one-inch circles.

TABOULI SALAD:

1. Prep all of the veggies and mix together in a bowl, pour lemon juice over and season with sea salt and pepper. Stir to fully combine.

ROASTED VEGGIES:

1. Preheat the oven to 400ºF . Prep the veggies, place them in a bowl, add in olive oil, granulated garlic powder, sea salt and pepper. Mix to combine.
2. Arrange the veggies on baking sheets lined with parchment paper. Don’t overcrowd the sheets, to ensure the veggies get nice and crisp.
3. Roast in the oven for 30 minutes until the veggies brown slightly.
4. *The world is your oyster here, so feel free to also roast up eggplant, zucchini, red pepper and mushrooms, if you desire.

STEAMY BEETS:

1. Prep the beets and place them into a pot, add enough water so the beets are slightly covered but not submerged, turn the heat to medium-low. Cover the pot and allow to steam for 15 minutes, until tender.
2. Pour apple cider vinegar over the beets and season with sea salt and pepper.

ASSEMBLY:

1. Once the hummus is ready, spoon it onto a platter or in a large bowl.
2.  You can get as creative as you like here. You can assemble the toppings in layers, first with the roasted veggies, then the steamy beets, the tabouli on top of that, the hard-boiled eggs and then the additional toppings. You can also place each topping in little piles, rather than mixed together. We personally love getting a bite of all the ingredients, so we prefer to assemble in layers.
3. Serve with warmed pita and enjoy!
4. Craving more delicious good-for-you recipes? Here are 25 Healthy Weeknight Meals When You Have No Time.