Hummus can transform dinner into a delightful experience, serving as a base for various creative dishes. From Hummus-Stuffed Peppers and Creamy Hummus Pasta to savory Hummus-Crusted Chicken and Mediterranean Grain Bowls, the possibilities are vast. Unique options like Hummus and Vegetable Stir-Fry and Hummus-Loaded Sweet Potatoes showcase its versatility. Each recipe combines rich flavors with nutritious ingredients, making meal preparation easy and enjoyable. There's so much more to discover about these innovative uses of hummus.
Hummus-Stuffed Peppers
Hummus-Stuffed Peppers are a delightful and nutritious vegetarian dish that is perfect for a light dinner or lunch. Bursting with flavors, these stuffed bell peppers are ideal for anyone who loves Mediterranean cuisine or is looking for an easy meal prep option. The preparation time for this dish is about 20 minutes, with an additional 30 minutes for baking, making it a quick and satisfying option for busy weeknights.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or brown rice
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Feta cheese (optional)
- Fresh parsley or cilantro for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed-out peppers aside.
- In a mixing bowl, combine the cooked quinoa or brown rice, hummus, halved cherry tomatoes, diced cucumber, chopped red onion, garlic powder, ground cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff each bell pepper generously with the hummus mixture, pressing down slightly to pack it in.
- Place the stuffed peppers upright in a baking dish. If you like, crumble feta cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Then, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and slightly charred.
- Remove from the oven and garnish with fresh parsley or cilantro before serving.
Variations and Tips:
- For added flavor, consider adding spices like smoked paprika or chili powder to the hummus filling.
- You can substitute the quinoa or brown rice with other grains such as farro or couscous.
- Feel free to add additional veggies like spinach, zucchini, or mushrooms to the filling mixture for extra nutrition.
- If you prefer a vegan option, skip the feta cheese or use a vegan cheese alternative.
- To make this dish ahead of time, prepare the peppers and filling separately, then assemble and bake when ready to eat.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Creamy Hummus Pasta
Creamy Hummus Pasta is a delightful and satisfying dish that combines the creaminess of hummus with the comforting texture of pasta. Perfect for a quick weeknight dinner or a hearty lunch, this meal can be ready in under 30 minutes.
It's ideal for those looking for a vegetarian option that's packed with flavor and protein, making it a great choice for busy individuals, families, or anyone wanting to indulge in a delicious pasta dish while maintaining a healthy lifestyle.
Ingredients:
- 8 oz pasta (spaghetti, penne, or your choice)
- 1 cup hummus (store-bought or homemade)
- 1 cup vegetable broth or pasta cooking water
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, fresh or baby
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Optional: Red pepper flakes, lemon zest, or nutritional yeast for added flavor
Cooking Steps:
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water and drain the pasta.
- In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Stir in the cherry tomatoes and spinach, cooking for another 2-3 minutes until the spinach has wilted and the tomatoes are softened.
- Reduce the heat to low and add the reserved pasta water (or vegetable broth) to the skillet. Mix in the hummus, stirring until fully combined and creamy.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated with the hummus sauce. If the sauce is too thick, add a little more water or broth to reach your desired consistency.
- Season with salt, pepper, and any optional ingredients to taste. Garnish with fresh basil or parsley before serving.
Variations and Tips:
- Swap out the spinach for other greens such as kale or arugula.
- Add in sautéed mushrooms, bell peppers, or zucchini for extra veggies.
- For a protein boost, toss in some chickpeas, grilled chicken, or shrimp.
- Adjust the thickness of the sauce by adding more water or broth, depending on your preference.
- Customize your pasta with herbs or spices, or try different flavor variations of hummus (like roasted red pepper or garlic).
- This dish can be made ahead and stored in the fridge for up to 3 days; simply reheat before serving.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Hummus-Crusted Chicken
Hummus-Crusted Chicken is a delicious and nutritious twist on a classic baked chicken dish.
This flavorful recipe is ideal for families looking to incorporate more plant-based ingredients into their meals while still enjoying hearty proteins.
With a total preparation and cooking time of about 45 minutes, this dish is perfect for busy weeknights or a quick meal prep for the week ahead while guaranteeing that your taste buds are satisfied.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup hummus (any flavor of your choice)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil spray or a drizzle of olive oil
Cooking Steps
- Preheat your oven to 400°F (200°C).
- Prepare the chicken breasts by patting them dry with paper towels. Season both sides with salt, pepper, and garlic powder.
- Spread a generous layer of hummus on the top side of each chicken breast, covering them completely.
- In a shallow bowl, combine panko breadcrumbs, paprika, and dried oregano. Mix thoroughly.
- Press the hummus-coated side of each chicken breast into the breadcrumb mixture to create a thick crust.
- Place the breaded chicken breasts on a baking sheet lined with parchment paper. If desired, lightly spray the tops with olive oil to promote browning.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through and the crust is golden brown. Use a meat thermometer to ascertain the internal temperature reaches 165°F (75°C).
- Let rest for a few minutes before serving.
Variations, Tips
- For added flavor, try using flavored hummus varieties such as roasted red pepper or garlic.
- You can also mix in shredded cheese with your breadcrumbs for a more decadent crust.
- Serve with a side salad or roasted vegetables for a balanced meal.
- If you want to make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- To enhance the meal, drizzle a bit of tahini sauce over the chicken before serving or serve it alongside some tzatziki for dipping.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Mediterranean Grain Bowl
The Mediterranean Grain Bowl is a vibrant and nutritious dish that brings together the fresh flavors of the Mediterranean into a wholesome meal perfect for lunch or dinner. With a preparation time of about 30 minutes, this dish is great for those looking for a quick yet filling meal that's packed with plant-based ingredients.
It's ideal for vegetarians, vegans, and anyone seeking a healthy option full of grains, vegetables, and a creamy hummus dressing to tie it all together.
Ingredients:
- 1 cup cooked quinoa (or brown rice)
- 1 cup chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1 cup spinach or mixed greens
- ½ red onion, thinly sliced
- ½ cup olives (kalamata or green), pitted and sliced
- ¼ cup feta cheese (optional)
- ½ cup hummus
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, dill, or mint)
Cooking Steps:
- Prepare the Grains: If not using pre-cooked quinoa or brown rice, cook according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
- Mix the Vegetables: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, spinach, red onion, and olives.
- Combine: Add the cooked quinoa (or brown rice) to the vegetable mixture. Gently toss to combine all ingredients.
- Make the Dressing: In a small bowl, whisk together the hummus, olive oil, lemon juice, salt, and pepper until smooth. Adjust seasonings to taste.
- Serve: Drizzle the hummus dressing over the grain bowl mixture and gently toss to coat. Top with feta cheese and fresh herbs, if desired.
Variations and Tips:
- Grains: Feel free to switch quinoa with farro, bulgur, or any other whole grain you prefer.
- Protein Boost: Add grilled chicken, shrimp, or tofu for a protein-packed version.
- Roasted Vegetables: For added flavor, roast some of the vegetables (like bell peppers and cherry tomatoes) in olive oil before adding to the bowl.
- Seasoning: Experiment with adding spices such as cumin or chili flakes for extra flavor kick.
- Storage: This grain bowl can be stored in the fridge for up to three days. Assemble the bowl without the dressing if you want to keep it fresh.
- Dressing Swap: If you prefer a lighter dressing, a simple vinaigrette of olive oil and vinegar or a tahini dressing can work well too.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Hummus and Vegetable Stir-Fry
This Hummus and Vegetable Stir-Fry is a vibrant and nutritious dish that combines the creamy texture of hummus with a colorful array of vegetables, making it a perfect option for a quick weeknight dinner or a healthy meal prep choice.
Ideal for vegetarians and those looking to incorporate more plant-based meals into their diet, this recipe takes just 20 minutes to prepare, allowing you to enjoy a satisfying meal without spending hours in the kitchen.
Ingredients:
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, zucchini, carrots)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated (optional)
- 1 cup cooked chickpeas (canned or precooked)
- 1/2 cup hummus (any flavor)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame seeds (optional)
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., cilantro or parsley)
Cooking Steps:
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger (if using) to the pan and sauté for about 30 seconds until fragrant.
- Add your mixed vegetables and stir-fry for about 5-7 minutes or until they are tender-crisp.
- Incorporate the cooked chickpeas and continue to stir-fry for an additional 2 minutes to heat through.
- Reduce the heat to low and add the hummus and soy sauce (or tamari). Stir well until the vegetables are coated and the hummus is warmed through. Season with salt and pepper to taste.
- Remove from heat and sprinkle with sesame seeds, if desired, and fresh herbs for garnish.
Variations and Tips:
- Feel free to use any combination of vegetables you have on hand, such as snap peas, spinach, or asparagus.
- For added protein, you can throw in some cubed tofu or tempeh while stir-frying.
- If you prefer a spicier kick, consider adding crushed red pepper flakes or a dash of sriracha to the mix.
- Serve this dish over whole grains like quinoa or brown rice for a heartier meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Hummus Tacos With Roasted Veggies
Hummus tacos with roasted veggies are a delightful and nutritious twist on traditional tacos, perfect for those seeking a vegetarian or plant-based meal that still packs a punch of flavor. This dish combines the creaminess of hummus with the wholesome goodness of colorful roasted vegetables, making it ideal for a quick weeknight dinner or a vibrant addition to a gathering.
The preparation time is about 30 minutes, making it a super convenient option for busy cooks who want to enjoy healthy eating without compromising on taste.
Ingredients:
- 1 cup hummus (store-bought or homemade)
- 1 bell pepper, sliced (any color)
- 1 zucchini, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 8 small tortillas (corn or flour)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, combine the sliced bell pepper, diced zucchini, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and sprinkle paprika, cumin, and salt. Toss everything until well coated.
- Roast in the oven for about 20 minutes or until the vegetables are tender and slightly caramelized.
- While the veggies are roasting, warm the tortillas in a skillet or directly over a flame for a few seconds on each side until pliable.
- Once the veggies are done, remove them from the oven and assemble the tacos: spread a generous layer of hummus on each tortilla, top with the roasted vegetables, and garnish with fresh cilantro.
- Serve immediately with lime wedges on the side for an extra burst of flavor.
Variations and Tips:
- Feel free to swap in any of your favorite vegetables, such as asparagus, corn, or mushrooms, for a unique flavor experience.
- If you prefer a spicier kick, add sliced jalapeños or a drizzle of hot sauce on top of the tacos.
- For additional protein, consider adding black beans or chickpeas to the filling alongside the roasted veggies.
- Customize the flavor of the hummus by adding herbs or spices, such as garlic or lemon zest, before spreading it on the tortillas.
- Leftover roasted veggies can be stored in the fridge and used as a salad topping or in grain bowls throughout the week.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Hummus Shepherd's Pie
Hummus Shepherd's Pie is a delightful and modern twist on the classic Shepherd's Pie, perfect for vegetarians and meat-lovers alike. This comforting dish combines savory vegetables and protein-rich hummus, topped with creamy mashed potatoes for a deliciously satisfying meal. Ideal for family dinners or meal prepping for the week, it takes about 45 minutes to prepare and 30 minutes to bake, making it a convenient option for busy evenings.
Ingredients:
- 2 cups cooked lentils or your choice of protein (chickpeas or ground meat)
- 1 cup hummus (store-bought or homemade)
- 2 large carrots, diced
- 1 cup peas (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 large potatoes, peeled and diced
- 1/2 cup milk (or plant-based milk)
- 4 tablespoons butter (or plant-based butter)
- Salt and pepper to taste
- Paprika (optional, for garnish)
Cooking Steps:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Potatoes: In a large pot, boil the diced potatoes in salted water until tender (about 15-20 minutes). Drain and return them to the pot.
- Mash Potatoes: Add milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent (about 3-4 minutes). Add carrots and cook for another 5 minutes.
- Combine Filling: Stir in the cooked lentils, peas, vegetable broth, thyme, oregano, salt, and pepper. Cook the mixture until heated through, about 5 minutes, then remove from heat.
- Layer Ingredients: In a baking dish, spread the lentil mixture evenly on the bottom. Top it with hummus, smoothing it out. Finally, layer the mashed potatoes on top and create a decorative pattern with a fork.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crispy.
- Serve: Remove from the oven, let cool for a few minutes, and serve hot, garnished with a sprinkle of paprika if desired.
Variations and Tips:
- Protein Options: Feel free to substitute lentils with minced turkey, beef, or mushrooms for added flavor.
- Vegetable Variety: You can customize the filling with your favorite vegetables like bell peppers, zucchini, or corn.
- Seasoning: Experiment with different herbs and spices, such as rosemary or cumin, to enhance the flavors.
- Make-ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.
- Freezing: Hummus Shepherd's Pie can be frozen before baking; simply defrost and bake when ready to enjoy.
Enjoy this hearty and nutritious take on Shepherd's Pie that's sure to please everyone at the table!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Hummus Pizza With Fresh Toppings
Hummus pizza with fresh toppings is a creative twist on traditional pizza that's perfect for health-conscious individuals and families looking for a quick, nutritious meal. This delicious dish not only satisfies pizza cravings but also packs a punch with flavors from fresh vegetables and hummus instead of sauce and cheese.
With a total preparation time of about 30 minutes, it's an ideal option for busy weeknights or casual gatherings with friends.
Ingredients:
- 1 large whole wheat pita or flatbread
- 1/2 cup hummus (any flavor of your choice)
- 1 cup fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell pepper, diced
- 1/4 cup olives, sliced (optional)
- 1/4 cup feta cheese, crumbled (optional)
- Olive oil (for drizzling)
- Salt and pepper (to taste)
- Fresh basil or parsley (for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Place the whole wheat pita or flatbread on a baking sheet lined with parchment paper.
- Spread the hummus evenly over the surface, leaving a small border around the edges.
- Layer the fresh spinach leaves evenly over the hummus.
- Add the cherry tomatoes, red onion, bell pepper, and olives on top of the spinach.
- Season with a sprinkle of salt and pepper to taste.
- Drizzle a little olive oil on top for added flavor.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and crispy.
- Remove from the oven, sprinkle with crumbled feta cheese if using, and garnish with fresh basil or parsley before slicing.
Variations and Tips:
- Feel free to customize your toppings based on what you have on hand or your personal preferences. Other great additions include artichokes, zucchini, or roasted red peppers.
- For a vegan version, skip the feta cheese or substitute with a plant-based cheese alternative.
- Experiment with different hummus flavors, such as roasted red pepper, garlic, or spicy harissa, to create a unique taste.
- If you're serving a larger group, consider using multiple pitas/flatbreads and halve the ingredients to make several mini pizzas.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Baked Hummus and Spinach Dip
Baked Hummus and Spinach Dip is a creamy, flavorful appetizer that combines the rich taste of hummus with nutritious spinach, making it a perfect dish for gatherings, parties, or a cozy night in.
It is especially ideal for vegetarian and health-conscious eaters! The preparation time is approximately 15 minutes, with an additional baking time of 20 minutes, allowing you to whip up this delightful dip in just about half an hour.
Ingredients:
- 1 cup hummus (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup Greek yogurt
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional, for spice)
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until wilted, approximately 3-4 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the hummus, Greek yogurt, cream cheese, and half of the mozzarella cheese. Mix well until smooth.
- Stir in the sautéed spinach, Parmesan cheese, salt, pepper, and red pepper flakes (if using). Make sure everything is well incorporated.
- Spread the mixture evenly in a baking dish and top with the remaining mozzarella cheese.
- Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Variations & Tips:
- Add-ins: You can include other veggies like artichokes, sun-dried tomatoes, or roasted red peppers for extra flavor.
- Spice it up: Incorporate diced jalapeños or a dash of hot sauce for a spicier kick.
- Serving suggestions: Serve the dip with pita chips, fresh vegetables, or toasted breadsticks for dipping.
- Storage: Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving again.
Enjoy your delicious Baked Hummus and Spinach Dip as a wholesome treat that brings everyone together!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Hummus Frittata
A Hummus Frittata is a delicious and nutritious dish that combines the creamy, flavorful goodness of hummus with the classic Italian frittata. This dish is perfect for anyone looking for a hearty vegetarian meal that is quick and easy to prepare, making it ideal for a breakfast, brunch, or light dinner.
The total preparation and cooking time is about 30 minutes, making it a great option for busy weeknights or leisurely weekend mornings.
Ingredients:
- 6 large eggs
- 1 cup hummus (store-bought or homemade)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach or kale
- 1/4 cup diced onions
- 1/4 cup crumbled feta cheese (optional)
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional, e.g., parsley or basil)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, hummus, salt, and pepper until well combined and smooth.
- Heat olive oil in an oven-safe skillet over medium heat. Add the diced onions and bell peppers, sautéing for about 3-4 minutes until they soften.
- Stir in the chopped spinach or kale and cook for an additional 2 minutes until wilted.
- Pour the egg and hummus mixture over the sautéed vegetables. Gently stir to distribute the veggies evenly.
- If using feta cheese, sprinkle it evenly over the top of the frittata.
- Cook for 5-7 minutes on the stove until the edges start to set.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes or until the frittata is set and lightly golden on top.
- Once cooked, remove from the oven and let it cool for a minute or two before slicing. Garnish with fresh herbs if desired.
Variations and Tips:
- Add any vegetables you have on hand, such as zucchini, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- For a spicy kick, incorporate chopped jalapeños or red pepper flakes into the vegetable mix.
- To make it a complete meal, serve the frittata with a side salad or whole-grain toast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be enjoyed cold or reheated in the microwave.
- To make it dairy-free, omit the feta cheese or substitute it with a vegan cheese alternative.
Enjoy your Hummus Frittata as a satisfying and wholesome dish that's sure to impress!
Hummus-Infused Chili
Hummus-infused chili is a delightful twist on the classic comfort food, combining the hearty flavors of traditional chili with the creamy richness of hummus. This dish is perfect for those looking for a protein-packed, vegetarian meal that doesn't skimp on flavor, making it ideal for families, gatherings, or meal prep. The preparation time is around 15 minutes, with a cooking time of about 30 minutes, making it a quick and satisfying option for busy weeknights.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup hummus (any flavor of your choice)
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro, sour cream, or lime wedges
Cooking Steps:
1. Heat olive oil in a large pot over medium heat.
Add the diced onion and bell pepper. Sauté for about 5 minutes or until the onion is translucent and the pepper is tender.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the chili powder, cumin, smoked paprika, salt, and pepper.
Stir to combine and cook for another minute to toast the spices.
4. Pour in the canned diced tomatoes (with juices), black beans, and kidney beans.
Stir the mixture well, bringing it to a simmer.
5. Once the chili is simmering, mix in the hummus until fully combined.
This will add creaminess and depth to the chili's flavor.
6. Let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Adjust seasoning as needed.
7. Serve hot, garnished with your choice of toppings such as shredded cheese, avocado, cilantro, sour cream, or lime wedges.
Variations and Tips:
- For a spicier kick, add jalapeños during the sautéing step or a dash of hot sauce to the mix.
- Feel free to add other vegetables like corn, zucchini, or carrots for extra nutrition and texture.
- If you prefer a meatier version, you can substitute half of the beans with cooked ground beef or turkey.
- This chili can be made ahead of time and tastes even better the next day.
Store in an airtight container in the refrigerator for up to 5 days or freeze for later enjoyment.
– Try different hummus flavors for a unique twist, such as roasted red pepper, garlic, or lemon.
Hummus Quinoa Salad
Hummus Quinoa Salad is a vibrant, nutritious dish that beautifully combines fluffy quinoa with creamy hummus and a variety of fresh vegetables. This hearty salad is perfect for those seeking a healthy meal option, including vegetarians and vegans.
It can be served as a light lunch, side dish, or even as a main course for your dinner table. The total preparation time is about 30 minutes, making it a fantastic choice for busy weeknights or meal prep for the week ahead.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup hummus (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup fresh spinach or arugula
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Cooking Steps:
- Rinse the quinoa under cold water to remove any bitterness. In a medium-sized pot, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed. Fluff with a fork and let it cool.
- In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, spinach, and parsley.
- Add the hummus, olive oil, lemon juice, salt, and pepper. Gently toss everything together until the ingredients are well combined and the salad is creamy.
- Taste and adjust seasoning if needed. If you prefer a creamier texture, add additional hummus or a splash of vegetable broth.
- Serve immediately or chill in the refrigerator for 30 minutes to meld the flavors before serving.
Variations and Tips:
- For added protein, consider incorporating chickpeas or grilled chicken.
- Swap vegetables based on personal preference or seasonal availability; roasted vegetables like zucchini or sweet potatoes work great.
- Add some crumbled feta or vegan cheese for extra creaminess and flavor.
- Make it spicy by adding diced jalapeños or a sprinkle of red pepper flakes.
- This salad keeps well in the fridge and is great for meal prep; just be mindful that the vegetables may soften over time. It is best consumed within 3 days.
Hummus and Lentil Curry
Hummus and Lentil Curry is a flavorful and hearty dish that combines the creaminess of hummus with the earthiness of lentils, creating a comforting meal that's packed with protein and fiber.
This dish is perfect for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet. With a total preparation time of about 30 minutes, it's an excellent option for busy weeknights or casual dinners with friends.
Ingredients:
- 1 cup red lentils
- 1 cup hummus (store-bought or homemade)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Cooking Steps:
- Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until transparent.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the curry powder and cumin, stirring for a minute to toast the spices.
- Pour in the diced tomatoes (with their juices) and the coconut milk. Mix well and bring to a gentle simmer.
- Add the rinsed lentils to the pot. Cook for about 15-20 minutes, or until the lentils are tender. Stir occasionally and add a little water if it becomes too thick.
- Once the lentils are cooked, stir in the hummus until well combined. Season with salt and pepper to taste. Heat through for an additional 2-3 minutes.
- Serve the curry hot, garnished with fresh cilantro alongside cooked rice or naan.
Variations and Tips:
- For a spicier kick, add a chopped chili pepper or a pinch of red pepper flakes during the cooking process.
- You can replace red lentils with green or brown lentils, but adjust the cooking time as they may require a longer simmer.
- For added veggies, toss in some spinach, kale, or bell peppers during the last few minutes of cooking.
- If you prefer a smoother texture, blend the curry with an immersion blender before serving for a creamy finish.
- Store leftovers in the refrigerator for up to 3 days, and it can also be frozen for up to 1 month. Reheat on the stovetop or microwave before serving.
Hummus-Glazed Salmon
Hummus-Glazed Salmon is a delicious and healthy dish that combines the rich flavors of salmon with the creamy texture of hummus to create a unique and satisfying meal.
This recipe is ideal for busy weeknights or for entertaining guests, as it requires minimal prep time and delivers maximum flavor. With a preparation time of just 10 minutes and a cooking time of 15 minutes, you can have a nutritious dinner on the table in under half an hour.
Ingredients:
- 4 salmon fillets
- 1 cup hummus (any flavor you prefer)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the hummus, olive oil, lemon juice, garlic powder, paprika, salt, and pepper until well combined.
- Place the salmon fillets skin-side down on a lined baking sheet.
- Generously spread the hummus mixture over the top of each salmon fillet.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with freshly chopped parsley or cilantro for a pop of color and flavor.
Variations and Tips:
- For added flavor, you can top the hummus with additional spices like cumin or cayenne pepper.
- Try using different flavors of hummus, such as roasted red pepper or garlic-infused for a twist on the flavor profile.
- Serve the hummus-glazed salmon over a bed of quinoa or alongside roasted vegetables for a complete meal.
- If you're looking to grill the salmon instead, simply preheat your grill and cook the salmon fillets skin-side down, brushing on the hummus glaze in the last few minutes of cooking.
Hummus-Loaded Sweet Potatoes
Hummus-loaded sweet potatoes are a delightful and nutritious dish that beautifully combines the natural sweetness of roasted sweet potatoes with the creamy, savory flavors of hummus.
This dish is perfect for a weeknight dinner or for impressing guests at a gathering. With a preparation time of about 15 minutes and a cooking time of approximately 45 minutes, you can whip up this healthy meal in under an hour, making it an excellent choice for busy individuals and families alike.
Ingredients:
- 2 medium sweet potatoes
- 1 cup of your favorite hummus (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Fresh herbs (parsley, cilantro, or chives), for garnish
- Sliced avocado, for topping (optional)
- Cherry tomatoes, halved (optional)
- Feta cheese or vegan feta, crumbled (optional)
Cooking Steps:
1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork to prevent them from bursting while baking.
3. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and smoked paprika (if using).
4. Roast in the preheated oven for about 45 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Carefully slice them open lengthwise.
6. Generously spoon the hummus into each sweet potato, letting it fill the cavity.
7. Top with your choice of sliced avocado, halved cherry tomatoes, crumbled feta cheese, and fresh herbs for added flavor and nutrition.
8. Serve warm and enjoy!
Variations and Tips:
- For a spicier kick, consider adding a drizzle of sriracha or sprinkle some red pepper flakes on top of the hummus before serving.
- You can also experiment with different hummus flavors such as roasted red pepper, garlic, or lemon for a unique twist.
- Adding protein like chickpeas or grilled chicken can enhance the dish, making it more filling.
- For a vegan option, confirm that any cheese you add is plant-based and skip the optional dairy toppings.
