summer hummus

summer hummus

There is something about making a dish with peak- season produce that is just so satisfying. Grabbing a tomato off the vine in your backyard that is warm from the sun and tastes ever so slightly of dirt. UGH, YUM. Tomatoes are easily one of my favorite foods. I have on innumerable occasions eaten spaghetti for breakfast. It's just how I roll. Especially when I'm pregnant- bring on the acid! 

Anyway, this little number whips up in a flash and is the perfect thing to bring to your next backyard hang out. I have made this hummus so many times and it has never failed me. There are a couple different ways to go about hummus but this one I have found to be the easiest that doesn't lack in flavor and has a great consistency. It definitely helps to have a large cup food processor but a small one or blender will suffice you just have to work a little harder. 

summer hummus

tomato cucumber salad

INGREDIENTS

  • 1 1/2 cups or a pint of cherry tomatoes, quartered
  • 1-2 TBSP olive oil
  • 2 small cucumbers, washed, unpeeled, chopped small
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • 2 TBSP finely chopped parsley and mint

METHOD

Mix all ingredients in a medium bowl and set aside to let the flavors blend while making the hummus.

hummus

INGREDIENTS 

  • 1 15-ounce can chickpeas, aquafaba or chickpea water reserved 
  • 1/2 cup tahini paste
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 small cloves garlic, roughly chopped
  • salt and pepper to taste

METHOD

Drain chickpeas and reserve the water in a separate cup. Pulse chickpeas until they form powdery clumps. Add in tahini, lemon, garlic, salt, and pepper. Once combined add in aquafaba starting with 1/4 cup and adding more as needed to get a lighter consistency. I usually end up around 1/2 cup but consistency is your call. Adjust to taste adding more lemon or salt as needed. 

to serve

Spread hummus in a bowl or rimmed plate with the back of a soon. Heap spoonfuls of the tomato cucumber salad on top (use a slotted spoon if there is some heavy juicing going on from your tomatoes). Top with some fresh cracked pepper, feta crumbles, more herbs, ooh or all of the above. Serve with pita or crackers. 

Note: The pictures show a double batch of hummus, would highly recommend doubling if making for a crowd of 5+

ever so slightly modified from smitten kitchen 

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