Hummus is a great way to add fiber in a flavorful way to dinner. Personalize your hummus bowl with your favorite toppings – the sky is the limit! Just imagine your favorite protein or grain, crunchy vegetables, briny olives, pickled onion, and salty cheese on a velvety bed of hummus. Use pita, naan, or even tortillas in a pinch, to scoop up the goodness. It’s pretty much a heavy snack for dinner, and who wouldn’t love that?
Homemade hummus is super easy and super cheap to make. Don’t have time to make it, or maybe you don’t want to mess with it? No problem. Simply grab a container from your local supermarket and you’re good to go. Definitely recommend not skimping on the fresh herbs and pickled onions. They really take the bowl to the next level.
Homemade (or store-bought) hummus (recipe below)
Naans, pita, or tortillas – really anything to scoop up the goodness!
Whole grains or roasted sweet potatoes
Fresh herbs such as mint, basil, or parsley
- Add a healthy smear of hummus to a plate or shallow bowl.
- Assemble with your desired goods and give a fresh squeeze of lemon over it all.
- Use pita, naan, or even tortillas to scoop or dip your way to a tasty meal.
1-15oz can chickpeas (or rehydrate your own)
2 Tbsp olive oil
¼ lemon juice (fresh is best, but bottled works fine too)
¼ Cup tahini
1 clove garlic (1 tsp minced garlic)
½ tsp salt
¼ tsp ground cumin or other family favorite spices
- Drain chickpeas and rinse to remove excess salt used during canning.
- Add all ingredients to a food processor and pulse until smooth. If the hummus is not smooth, add some olive oil or lemon. Taste and adjust to your preferences.
Additions are limitless. Try adding some roasted red pepper, jalapeños, or even an avocado. Adjust liquid as needed.
1.5 lbs boneless, skinless chicken thighs
½ Cup plain yogurt
2 Tbsp olive oil
1 Tbsp honey
½ freshly juiced lemon
3 cloves garlic, finely chopped (3 tsp minced garlic)
1 ½ tsp ground cumin
2 tsp smoked paprika
1 tsp freshly grated ginger
1 tsp dried oregano
1 tsp ground turmeric
1 tsp kosher salt
1 tsp freshly ground black pepper
- Trim boneless, skinless chicken thighs to your preference and place in a plastic bag.
- Combine the remaining ingredients in a bowl, mix and pour over thighs. Combine and marinate for a minimum of two hours and up to three days.
- Grill chicken until juices run clear. Allow meat to rest for 15 minutes before slicing thin.
If grilling is not an option, bake in an oven at 425 degrees for 15 – 18 minutes or until juices run clear.
*Optional: While meat is resting, preheat broiler. Place meat on a lined sheet pan and broil to imitate that shawarma roastiness.
Written by Lorilyn Van Dyke, Entegro Health