I’ve been on the HUNT for the best hummus in the Triangle. There’s nothing like a fluffy, creamy, not-too-oily hummus to make my mouth water. I’ve even thought about starting my own small-batch hummus-making business… but then someone suggested I could call it “Claire’s Humpy Hummus” and the idea immediately got tabled. Maybe one day you will see some “Humpy Hummus” in the store and you’ll know where credit is due.
A few weeks ago I stumbled upon Soom Soom Pita Pockets, a food truck in Durham that often parks at our favorite brewery, Ponysaurus. I tried their hummus, served with a giant pita pocket, and I was hooked. It was drippy without being watery, creamy without being weighed down by oil, and came with a little dollop of tahini sauce on top.
Y’all, I quickly ran out of pita. But gosh be darned, I finished that hummus with a spoon.
I asked the servers what they do to make this hummus so perfect. They weren’t shy about telling me that they actually puree roasted vegetables into the mixture. Genius! I knew I’d have to try out the technique to see if I could whip up something similar.
I took their recommendation of adding roasted carrots and cauliflower, but I also threw in a few sweet potatoes to see what happened. The result was not quite as good as Soom Soom, but totally a triumph in my book. Including more veggies also meant I didn’t need to use as much tahini or oil. I’ve found that adding a few ice cubes also makes the hummus really fluffy.
My new hummus creation made the perfect base for this Mediterranean layered mezze platter! Instead of the classic Mexican 7-layer dip, I topped hummus with veggies and crispy chickpeas for something a little fancier.
From bottom to top: homemade sweet potato hummus (so fluffy!), quinoa and lentil blend, sautéed swiss chard, garlic roasted tomatoes and carrots, crispy curried chickpeas and cauliflower, kalamata olives, feta + cilantro. Pita points on the side for dipping instead of chips!
This dip could also easily make a meal if you served it with extra greens. Or just let your guests dip their pita directly into the dish. Complete with protein, healthy fats, and hearty grains, make sure to add this one to your Memorial Day spread.
- 2 small sweet potatoes, chopped
- 4 carrots, chopped
- 2 tsp minced garlic, divided
- 6-7 plum tomatoes, halved
- olive oil
- salt and pepper to taste
- 1 cup quinoa and lentil blend
- 1 head cauliflower, cut into florets and stalks
- 2 cans chickpeas, drained and rinsed
- 1 tbsp curry powder
- 1 tsp cumin
- 3/4 cup nutritional yeast, divided
- 1/3 cup tahini
- juice of one lemon
- 6-8 cups fresh swiss chard, rinsed and chopped roughly
- 1/2 cup chopped kalamata olives
- 1/4 cup feta
- pita points for serving
- Preheat oven to 425 deg.
- Pat chickpeas dry.
- On a large baking sheet, spread carrots, sweet potatoes, cauliflower stalks, and tomatoes. Drizzle with a little olive oil, salt and pepper. Bake at 425 for 20 minutes until tender.
- Meanwhile, cook quinoa/lentil blend according to package directions (about 2:1 water to grains), minus 1-2 minutes until al dente. Drain if necessary.
- In a large bowl, toss half the chickpeas, cauliflower florets, 2 tbsp olive oil, curry powder, 1/4 cup nutritional yeast, cumin, juice of 1/2 lemon, and salt and pepper. Spread on another baking sheet. Bake at 425 for 15-20 minutes until golden brown.
- Add tahini, remaining chickpeas, 1/2 cup nutritional yeast, lemon juice, and tahini to bowl of a food processor. When carrots and sweet potatoes are done, add them with the cauliflower stalks. (Leaving out the tomatoes and a few of the carrots). Process on high until blended, then drizzle in olive oil and 2-3 tbsp water until smooth and fluffy. (For extra fluffy hummus, throw in 1-2 ice cubes).
- Saute swiss chard in a large saute pan until wilted. Shock by rinsing under cold water, then squeeze firmly to get out all the water.
- In a large casserole dish, layer hummus, quinoa/lentils, swiss chard, roasted tomatoes and carrots, and crispy chickpeas/cauliflower. Top with kalamata olives, feta and cilantro.
- To serve warm: Heat (covered) at 350 for 10 minutes, then broil (uncovered) on high for 2-3 minutes until crisped.
- Serve with pita points, extra cilantro and yogurt sauce, if desired.
Happy long weekend!