I haven’t had much time lately to cook or plan out meals like I should. I’ve been in four different cities (Baltimore, Orlando, NYC, and Atlanta) in the past 2 weeks and traveling like a mad woman! I am really looking forward to just being at home the rest of this month and hankering back down in the kitchen doing what I love most – cooking fresh organic food.
One of the quickest dishes I’ve been making for dinner lately is a Hummus Mezze Plate. This dinner has been a savior when I am just too wiped to cook at the end of a long day, coming home from traveling or I’m just tight on time in general. The plate is so easy to put together and I get to have a huge dose of raw vegetables. I feel great after eating this instead of the other obvious fast food choices that are available when you eat out.
If you’ve read my previous post on hummus, you know that I don’t ever buy pre-made hummus. One of the key ingredients food manufacturers like to use (among other things) is “citric acid” and this is usually derived from corn and likely genetically modified.
The plate is centered around a quick batch of my everyday homemade hummus. I make a huge batch usually on Sundays, so I can have access to it throughout the week. I top the hummus off with marinated olives (store bought from either Earth Fare or Whole Foods) and then add various vegetables, whole grains and cheese to compliment and dip in the hummus.
I’ve used a variety of accompaniments – whatever I have in the fridge including:
- Red Peppers
- Yellow Peppers
- Green Peppers
- Grape Tomatoes
- Diced goat cheese cubes
- Sheep’s milk feta cheese cubes
- Mary’s Gone Sticks & Twigs
- Ezekiel Tortilla (Cut into pieces, sprayed with olive oil and baked at 350 degrees for 7mins)
- Ezekiel Whole Wheat Pita Pockets (Cut into pieces, sprayed with olive oil and baked at 350 degrees for 7mins)
- Ezekiel Corn Tortillas – (Cut into pieces, sprayed with olive oil and baked at 350 degrees for 7mins)
My husband likes the portion size of 2 pitas and doesn’t like raw broccoli – so I add more of the other vegetables for him, you can really customize it however you like and that’s the beauty of this dish.
- Drain garbanzo beans and give them a quick rinse
- Combine all ingredients except olive oil in food processor/blender and blend
- Once combined, scrape sides
- Start blending again and add olive oil slowing into mixture while it is blending
- Remove all hummus into an air tight container and serve or refrigerate up to 5 days
- Top with marinated olives and accompany with a variety of vegetables, pita chips and goat cheese for a main dish or appetizer platter.
I love having this recipe in my arsenal of fast dishes, hope you do too!
P.S. For a variation, also try my beet sweetened hummus. (FYI – kids love it!)