Hot Layered Hummus

Nutrition (1/6 of recipe): 193 calories, 41 calories from fat, 4.8g total fat, 0mg cholesterol, 813.8mg sodium (using optional salt and salted canned chickpeas), 328.3mg potassium, 31.5g carbohydrates, 6.2g fiber, <1g sugar, 7.3g protein.

Photo by Judi B.
Adapted from fatfreevegan.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fatfreevegan.com

Ingredients

  • HUMMUS

  • 2

    15-ounce cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)

  • 3/4

    cup unsweetened non-dairy milk (I used cashew milk)

  • 1/4

    cup lemon juice

  • 2

    – 3 cloves garlic, peeled

  • 2

    tablespoons tahini

  • 1

    teaspoon ground cumin

  • 1

    teaspoon salt, or to taste

  • SALAD TOPPING

  • 1/2

    cucumber peeled, seeded and cut into 1/4-inch cubes

  • 5

    small radishes, sliced and cut into 1/4-inch strips

  • 1/2

    cup quartered cherry tomatoes

  • 4

    kalamata olives, pitted and sliced

  • 1

    tablespoon pomegranate vinegar, white balsamic or white wine vinegar

  • 1/2

    teaspoon Aleppo pepper (medium spicy) or red pepper flakes (very spicy) or paprika (not spicy)

Directions

Instructions Preheat oven to 400F. Lightly oil a shallow baking dish or pie pan. Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through. While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl. Spread the salad over the hummus and serve hot with pita bread as an appetizer. Preparation time: 15 minute(s) | Cooking time: 20 minute(s) Number of servings (yield): 6-8

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