This recipe is my answer to the question: What if hummus were a meal? Answer: I load it up with all kinds of delicious, garlicky veggies and whip up a batch of pita chips. Feel free to substitute whatever veggies you have on hand. It’s just about creating a bounty to top your hummus and make it super festive.

Serves: 4 - 6
Total time: 15 minutes
Difficulty: Wicked Easy

You’ll need:
For the hummus:
One 16 oz. can garbanzo beans
One 4 oz. can of diced green chiles (can be mild or hot depending on your taste)
3 - 4 tablespoons olive oil
1 tablespoon lemon juice (or about half a lemon)
1 teaspoon salt
pinch of cumin
pinch of red pepper flakes

For the topping:
3 - 4 tablespoons olive oil
1 small eggplant (or 1/2 a medium or large), sliced into half moons
1 small zucchini (or 1/2 a medium or large), sliced into half moons
1 medium bell pepper, chopped
1 small tomato chopped or 10 - 12 cherry or grape tomatoes sliced in half lengthwise
2 - 3 tablespoons Kalamata olives, pitted and sliced in half lengthwise
1 shallot or half of a red onion, diced
2 cloves garlic, minced
1/4 cup pine nuts

For garnish:
Feta cheese
Fresh chopped parsley, oregano, basil and/or cilantro

To make your own pita chips:
Slice your pita into 6 - 8 wedges per pita. Toss the wedges in a bowl with 1 - 2 tablespoons olive oil with salt, pepper and any other seasonings to taste. (I like to use my Everything seasoning which contains garlic powder, onion powder, sesame seeds, poppy seeds, and coriander). Bake at 350 on a parchment paper lined sheet for 8 - 10 minutes (or to desired crispyness).

Let’s do it!

  • Drain the garbanzo beans and chiles, then puree them in the food processor with the rest of the hummus ingredients. Feel free to add more olive oil to get it to the right consistency. Transfer to a serving bowl and set aside.

  • To sauté your hummus toppings, heat a skillet generously coated in olive oil (approximately 3 or 4 tablespoons) over medium heat. Then add the eggplant and sauté for about 2 minutes, then flip the slices and sauté for another 2 minutes.

  • Next add the zucchini, bell pepper, tomatoes and onions. Sauté for another 5 minutes, until the veggies are soft and starting to caramelize.

  • Finally, add the garlic and pine nuts and cook the entire mixture for another 3 - 4 minutes, just before the garlic starts to brown.

  • To serve, top the hummus with your sauteéd veggies, fresh herbs and feta. Dip those crispy pita chips into this overloaded hummus :)

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