Vegetable Hummus Dip
This vegetable hummus dip make store bought hummus taste incredible!
I love to entertain. The whole process de-stresses me. I’m not one of those people who sits around ruminating about what to serve and how to present it and how to time everything just right. I just kind of wing it. Easy entertaining is one of the things people ask me about all of the time. Well, this dip is for all of you who want a great easy entertaining recipe to serve your guests while you are getting dinner ready.
This recipe is like a “food hack”. What I mean by that is that it easily takes a store-bought ingredient and turns it into something super awesome. I mean really, really awesome. So-good-that-everyone-will-be-asking-you-for-the-recipe awesome.
The base of this vegetable hummus dip recipe is store-bought hummus. Add then we add a bunch of stuff to it. And we make it pretty. And we spice it up. And serve it with beautiful crunchy vegetables for dipping. And amazing sprouted grain crackers. And it’s truly incredible.
I saw a version of this dip on one of my favorite blogs (Minimalist Baker) and I took some creative license and made it suit my needs. My guests loved it and I’ve made different versions of it many times since (even when I didn’t have any guests)… it’s really that good. I really feel like I’m spoiling myself when I make this just for my family.
If you are looking for another great use for chickpeas, try my Spicy Chickpea, Turkey, And Tomato Stew.
Here are some of the awesome healing ingredients in this vegetable hummus dip:
Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…
Turmeric is a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
Sesame seeds have many great nutritional benefits. They are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
Dill is considered a chemoprotective herb that can help neutralize some carcinogens and it’s also an antibacterial herb.
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
- 1 15-oz can chickpeas, rinsed and drained
- 1 Tbs extra-virgin olive oil, plus 1-tsp for the veg salad topping
- 1 tsp coconut sugar
- ½ tsp smoked paprika
- ½ tsp cumin
- ¾ tsp turmeric
- ½ tsp oregano
- ½ tsp sea salt
- 10 grinds of black pepper
- 1 cup store-bought hummus
- ¼ cup tahini
- juice of ½ a lemon, plus a bit extra for the veg salad topping
- ¼ cup unsweetened almond milk
- 2 tsp minced fresh dill
- 2 large garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 20 grape tomatoes, cut in half
- 1 scallion, sliced
- hot sauce, for garnish (optional)
- Preheat oven to 375 degrees.
- Combine the chickpeas in a small bowl with the oil, coconut sugar, smoked paprika, cumin, turmeric, oregano, salt, and pepper.
- Spread them out on a baking sheet lined with parchment paper.
- Roast in the oven until the chickpeas are beginning to brown and get a bit crispy (mine took about 35 minutes).
- Meanwhile, make the sauce: stir together the tahini, lemon juice, almond milk, dill, and garlic. Set aside.
- Make the salad for the top: In a small bowl, combine the parsley, tomatoes, scallion, 1-tsp of olive oil and a quick squeeze of lemon juice.
- Spread the hummus on a serving platter.
- Top with the tahini sauce mixture and the vegetable salad.
- Garnish with a bit of hot sauce if you like.
- Serve with crackers and/or fresh vegetables to dip.