Loaded Summer Vegetable Hummus
Make hummus and pita chips into a full vegetarian meal by topping it with fresh summer vegetables and a little Mediterranean seasoning.
Servings: 6 servings
Ingredients
- 1 10 ounce tub hummus
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 zucchini diced
- 1 yellow squash diced
- ½ red onion diced
- ½ red bell pepper diced
- 1 sprinkle sumac
- ¼ teaspoon oregano
- salt and pepper to taste
- olive oil or extra virgin olive oil to garnish
- 1 scallion chopped, to garnish
- pita chips
Instructions
- Add the olive oil to a large saute pan and heat over medium high heat.
- Once the oil is shimmering, add the garlic, onion, squash, and bell pepper. Season with the oregano, salt, and pepper to taste. Saute for 10-15 minutes or until the vegetables begin to lightly caramelize.
- Use your own hummus recipe, or scoop the contents of a 10 ounce tub of hummus onto a microwave safe plate. Spread the hummus thickly on a plate and microwave for 30 seconds.
- Arrange the hot vegetables evenly on top of the hummus.
- Garnish with olive oil, sumac, scallions, and more salt and pepper as desired. Serve with pita chips.
Notes
You can also add cherry tomatoes, small diced eggplant, and carrots to the mix, if you wish or use what you have in your crisper drawer. Overall, I found a good ratio to generally be 2 cups of vegetables for every 10 ounces of hummus.