Can we all just eat hummus for dinner and call it a day?
Simple, healthy and super satisfying.
And with longer days and abundance of produce popping up
at our farmer's markets, it's a must
1. Make the hummus. To the bowl of a food processor, add the garlic, lemon juice, and chickpeas, pulse until finely ground. Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, the tahini, and miso. Pulse until smooth, 3-5 minutes. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt and lemon as desired.
2. In a medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper. Toss well to combine.
3. Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies. Add a handful of fresh greens + herbs and then sprinkle the hummus with, feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping. ENJOY!
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