I have found your next favorite party food, it’s Mediterranean Hummus. I think this has been my lunch at least 4 times since I had it. I attended an event with some friends couple of weeks back and one of the vendors had this greek salad hummus. I laughed because they had two big vats of this hummus and they asked if I wanted the hummus with feta or without. I noticed that the batch of no feta hadn’t been touched. Who doesn’t love feta?
I love to fill my lunches with as many veggies as I can. I love a good salad and I would eat this greek salad topping all on its own, but when I added the hummus, I was in heaven. Want to bump up the health factor? Instead of these delicious corn chips, you could slice zucchini and carrots to use as chips. They are both very sturdy and hold up well with this dip. Slice them on the diagonal to give them more surface area.
This is a great side to bring to your next potluck. It travels well and can sit at room temp for a while. It will be gone so fast, you won’t need to worry about it sitting out too long. You can fancy it up by drizzling a little olive oil on the top, that would be a great addition. You can also customize this to what you like – don’t like onions? Leave them out.
Okay, let’s talk nutrition. Did you know that most Americans are only getting around 15 grams of fiber each day? Let’s add context. You should be getting 25-38 grams of fiber per day, women and men respectively. Yes, you are probably falling short. There are so many reasons to increase fruit and vegetables throughout the day, but sometimes, we don’t tell you why.
Fiber is a huge reason. Not only does it keep your digestive system moving, which becomes extremely vital if it isn’t, but it also helps prevent type 2 diabetes, heart disease, high cholesterol, high blood sugar, colon cancer, and reduce inflammation. Wow, that’a a lot of benefits. Now do you realize why we focus on fiber? It’s so important.
This Mediterranean Hummus is also a cinch to make – you can have it done in 15-20 minutes, depending on your kitchen skills. Try it this weekend!
- For the Hummus
- 1 – 15oz can chickpeas, drained and rinsed
- 1.5 Tablespoons lemon juice
- 2 Tablespoons tahini
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2-3 Tablespoons water
- 3 Tablespoons extra virgin olive oil
- For the Topping
- 1 cup chopped grape or cherry tomatoes
- 1 cup chopped English cucumber
- 1/4 cup chopped red onion
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta cheese
- Drizzle of olive oil (optional)
- Corn chips for serving
- Add all of the ingredients for the hummus, except the olive oil, in a food processor
- Blend the ingredients together and drizzle in the olive oil
- If the hummus is too thick, add extra water or olive oil until it reaches the consistency you like to spread on the plate
- Spread the hummus on your serving plate
- Chop all the veggies and add to the top of the hummus
- Drizzle olive oil on the top if you like.
- Serve with corn chips