There’s everything to love about hummus, it’s creamy, nutty with just a hint of tang and boosts everything it comes into contact with…even carrot sticks! But this refrigerator staple can do so much more than simply star on the appetizer table with pita triangles. Take your chickpea dip game to greater heights with these fab five simple recipes.
Hummus-Crusted Chicken
Arrange 4 boneless skinless chicken breasts on a foil-lined baking sheet. Spread hummus all over chicken. Sprinkle each with ground cumin, paprika, salt and pepper. Bake in a 400° oven until chicken is no longer pink inside, 20-25 minutes. Let stand for 5 minutes. Serve with lemon wedges and your favourite steamed veggies.
Mediterranean Layered Hummus Dip
In a large shallow dish, spread one tub (227 g) hummus. Layer with about one cup plain Greek yogurt. Arrange diced cucumber, quartered cherry tomatoes, sliced and pitted Kalamata olives, diced red onion and chopped fresh parsley on top. Sprinkle with freshly cracked black pepper and drizzle with olive oil. Serve with crisp bread.
‘Creamy” Tomato Pasta
In a small saucepan, heat 2 cups tomato passata (strained tomatoes), 2 cloves garlic, pressed and a pinch of salt over medium-low heat, stirring often, until heated through. Stir in about ½ cup hummus and 2 cups lightly packed baby spinach until smooth. Stir sauce into cooked pasta of your choice.
Citrus Herb Hummus Salad Dressing
Whisk together 3 tbsp hummus, 2 tbsp olive oil, 2 tbsp orange juice, 1 tbsp lemon juice, ¼ cup chopped fresh parsley and a pinch each of salt and pepper. Drizzle over crisp, cool salad or steamy roasted veggies.
Flatbread Hummus Pizza
Brush 4 pitas with olive oil. Bake in a 400°F oven until light golden and crisp, about 5 minutes. Spread each with about 2 tbsp hummus. In a small bowl, stir together ½ cup halved grape tomatoes, ⅓ cup marinated artichoke hearts, ¼ cup chopped pitted olives and a squeeze of lemon juice. Divide mixture among pitas. Top with crumbled feta cheese.
