Homemade hummus dinner plate
Silky homemade hummus swooshed on a platter and crowned with whole chickpeas and olive oil, surrounded by crunchy vegetables, olives and pita, a no-cook dinner that feels like a party.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.51 a serving
- 710 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 4 servings.
- 2 cans chickpeas, drained, ½ cup set aside
- ⅓ cup tahini
- 1 lemon
- 1 clove garlic
- 1 English cucumber
- 6 mini sweet peppers
- 1 package cherry tomatoes
- ½ cup Kalamata olives
- 4 pita bread
- ½ cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp ground cumin
- 1 tsp salt
- ¼ cup water, cold
- 3 tbsp olive oil
- ½ tsp paprika
Each serving has about 710 calories, 24 g protein, 84 g carbs and 33 g fat, and costs about $3.51 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No English cucumbers? Cucumbers or mini cucumbers work.
- No Kalamata olives? Black olives work.
- No pita bread? Flour tortillas work.
- No feta cheese? Goat cheese works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Set aside ½ cup of the whole chickpeas for the top.
Put the rest of the chickpeas in a blender with the tahini, lemon juice, garlic, cumin, salt and cold water. Blend 2 to 3 minutes, scraping down the sides, until very smooth.
Dolly’s tip: Blend longer than feels right. That’s what makes hummus fluffy instead of grainy.Taste and add more lemon or salt if it needs it. If it’s too thick, blend in more water a spoonful at a time.
Spread the hummus in a wide, shallow bowl with a swoosh from the back of a spoon, then top with the saved chickpeas, a of olive oil, the paprika and parsley.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
the cucumber and peppers and arrange them around the hummus with the tomatoes, olives and feta.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Cut the pitas into wedges and serve everything together for scooping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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