Loaded Hummus


Sometimes when Scott’s away for dinner or out of town, I just don’t feel up to cooking a big dinner for me and the kids.  I fall back on frozen lasagna (I keep one in the freezer at all times just in case), waffles and bacon, or Spahgettios (they LOVE them!), and I make myself a little mezze platter instead of an actual dinner.  A plate of olives, nuts, a little cheese and maybe salami, and Loaded Hummus.  We are big hummus fans in this house (it’s one of Brantley’s favorite snacks with baby carrots), and typically a tub of Sabra is good enough, but with a few quick and easy additions, regular hummus is elevated into an easy lunch, appetizer or snack!  Not to mention, with my nuts, olives, cheese, and meat, it makes for a quick and delicious no-cook dinner.  What mom wouldn’t love that?!

Loaded Hummus 

(Adapted from What’s Gaby Cooking)

Tub of Sabra Orginal Hummus, or Your Favorite Brand (You could definitely make your own homemade hummus if you are so inclined. but the whole point of this recipe for me is quick and easy, and I love the flavor and consistency of Sabra)

Extra Virgin Olive Oil

Flat Leaf Parsley, chopped

Seeds from one Pomegranate (or dried cranberries)

1/4 Red Onion, sliced very thinly

Goat Cheese (or Feta)

Roasted Pepitas (or Pine Nuts, or Almonds- seed/nut of your choice)

Pita Bread or Naan Sliced into wedges, Pita Chips, Vegetable Crudite- Whatever You Plan to Dip 🙂

And it’s so simple to put together-

Put the hummus in a small serving bowl.  Top with a drizzle of olive oil, then add chopped parsley, pomegranate seeds, red onion, pepitas, and crumble goat cheese on top.  Serve with pita bread, chips, or veggies.

That’s it!  Super simple, and really tasty.  It would even make a great appetizer for Thanksgiving!  Hope you’ll try it out, and let me know what you think!

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