Loaded Hummus Dinner

The sun is setting and the sky is all blue and orange with streaky clouds.  Today was warm, too much for my jean jacket and I removed it while I shopped on South Granville.  I picked up a soft track suit at TNA for the flight to Europe in June.  Time is passing quickly, before I know it I’ll be on the beach in Barcelona.  For now though I’m here in my studio.  The fairy lights have just gone on and they twinkle draped over my books and tarot decks on the window sill as the home slowly darkens.

Tonight I wanted to keep it really easy meal-wise so I sliced some warm pita bread, marinated some lamb pops and made my super easy loaded hummus.

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You Will Need: 

For The Hummus

  • 2 small cans chickpeas, drained and rinsed 
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/4 cup cold water more or less, as needed
  • 1 -2 medium garlic cloves roughly chopped (if you have time to roast them in the oven it will taste even better).
  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon smoked paprika
  • 1/2 teaspoon Himalayan pink salt
  • extra virgin olive oil

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For The Salad

  • feta or fresh goat cheese crumbled 
  • Olives (I used a mix)
  • roasted red peppers diced
  • Cherry tomatoes cut in half
  • fresh parsley chopped
  • fresh spinach chopped

Instructions

  • In a blender or food processor, add all of the ingredients for the hummus except the olive oil.  Blend on high speed until smooth.  This should take about 1 minute.

This dish is great for a party appetizer but because I was incorporating it into dinner, I made lamb pops to go with it.  Gently rubbed with salt, white pepper and this lamb chop rub I put in my husbands stocking for Christmas.  I pan fried them with a bit a coconut oil until they were nicely seared and crispy on the outside.

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For a dressing I just made an easy Italian one and mixed it into the salad before serving it topped with crumbled cheese:

  • 3 TBSP white wine vinegar
  • 1 tsp Dijon mustard
  • ¼ cup olive oil
  • ½ tsp onion powder
  • 2 cloves of garlic minced
  • ½ tsp  dried thyme
  • ½ tsp  dried basil
  • ½ tsp  dried oregano
  • ½ tsp  salt
  • ½ tsp  pepper

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On a platter, pour the hummus out onto half of the platter and drizzle with extra virgin olive oil. I sprinkled a little extra paprika overtop for colour.  Line the other half with the salad.  Slice pita bread into triangles and warm in the oven.
This is probably one of my fastest meals, easily under 30 minutes.  Enjoy.
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Love,
Jennifer

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