The ultimate, greatest, most fully-loaded hummus ever…Happy Friday, friends.
I don’t know what came over me when I created this hummus recipe. All I can say is, I must have been hungry because this hummus has all the things. All of them.
I LOVE tailgating but the snacks aren’t always the healthiest…and they definitely aren’t always vegan. This recipe is all of the above and delicious too. Nearly every color of the rainbow makes an appearance, so this this tailgating hummus is also just as impressive to look at as it is tasty to eat.
Guarantee that the meat-lovers in your life won’t even notice that this plate is meatless. I mean, this is not exactly the type of dish that makes one think, “hmm, what’s missing here? I feel like there should be something else…”
It all starts with basic hummus.
I switched up my normal routine by including about half of the liquid from the canned chickpeas (can’t get enough of that aquafaba lately). I also threw in half a jalapeño (because what’s a day of tailgating without it?). The only other difference is that, in this version, I left out the olive oil within the hummus…but don’t worry healthy fat-lovers, there’s plenty drizzled over top (just for you).
This recipe is so quick to put together and you can save even more time by prepping the hummus in advance. (Just leave the toppings off until serving to maintain ideal pretzel-nugget-crunchiness.) It’s perfect for party hosts who want to spend more time with friends and less time in the kitchen!
Even bigger time-saver (that you really don’t even need to tell your guests about): use store-bought hummus!
Then, all. the. toppings. Let your foodie freak flag fly and choose (all of) your favorites. For me, that means:
- sourdough pretzel nuggets
- Halved mixed cherry heirloom tomatoes
- Sliced jalapeño
- Sunflower seeds
- Pumpkin seeds
- Smoked paprika
- and that liberal drizzle of extra virgin olive oil that I mentioned above. (FTW.)
This is the type of hummus that needs to be served with a large serving spoon. Party-goers can scoop up some hummus with their favorite combination of toppings. (Everyone’s bound to be happy this way.)
Another way to keep everyone’s bellies full and satisfied? Include a wide variety of dipping vehicles. I used celery, naan, cherry tomatoes, carrots, and whole grain crackers on this platter. Easy rule of thumb: choose 2-3 fresh vegetables and 2-3 grains/starches so everyone can grab exactly what they’re in the mood for.
Simple to make, impressive to look at, and delicious to eat. What more could you really ask for? (I guess a win from my Badgers & Packers would just be the
cherry pretzel nugget on top.) 😉
- For hummus:
- 2 (15 ounce) cans chickpeas, reserve liquid from 1 can
- 3 cloves garlic, peeled, crushed, and rested on the counter for a few minutes
- 1 lemon, zest and juice
- 3 tablespoons tahini
- 1 sliced jalapeño, divided (I included seeds)
- Salt and pepper to taste
- Choose from the following toppings (or choose your own):
- ¼ cup pretzels (I used sourdough nuggets)
- ¼ cup halved cherry tomatoes (I used mixed)
- ¼ cup olives and/or capers (I used pitted kalamata, castelvetrano green olives, and capers)
- 1-2 tablespoons sunflower seeds
- 1-2 tablespoons pumpkin seeds
- 1-2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika powder
- Choose from the following for serving (or choose your own):
- Naan/pita bread
- Carrots and celery
- Cherry tomatoes
- Prepare hummus: combine chickpeas (including liquid from one can), garlic, lemon, tahini, about half of the sliced jalapeño, salt, and pepper in a food processor. Process until smooth and transfer to a serving bowl.
- Top with remaining sliced jalapeño and additional toppings as desired. Once toppings are added, drizzle with extra virgin olive oil and sprinkle smoked paprika over top.
- Serve with your choice of naan, pita, crackers, and/or fresh vegetables.
Which toppings are you going to add to your next batch of hummus?