Velvety hummus combined with turmeric and cumin spiced chickpeas and perfectly sautéed veggies, all topped with garlic, lemon, and parsley. Cmon! This is a dish you absolutely have to try!
I love, love, love hummus and I really enjoy making it pretty often. It is so versatile and can be paired with so many things. Here I used my classic hummus recipe combined with my new obsession, roasted chickpeas and perfectly sautéed veggies. It came out so good and I topped it with my fave trio: garlic, lemon, and parsley. I pretty much knew that combination would be good but I had no idea that it would come out this amazing!
I made this for lunch but this would be perfect for an appetizer for a dinner party or just as side dish paired with a salad for a light dinner. I am thinking that a nice full-bodied red wine or crisp white wine would also be a harmonious accompaniment to this dish as well. I may make this for New Years now that I am feeling like it is a good party dish!
Here is how I made it. It was pretty simple.
First I made my classic “Pinch me Good Hummus”, recipe here.
Then I added my chopped veggies to a skillet and sautéed them in some olive oil, seasoned with salt and pepper and some oregano.
Next it was time for my chickpeas. I simply mixed some spices together, I used cumin, turmeric, garlic powder, onion powder and chili powder. I added the spices along with a little olive oil and salt to a preheated skillet and cooked them until they got brown or started to pop in the pan. They smelled so incredible while they were cooking in those delicious warm spices.
While the chickpeas and veggies were cooking I just laid my hummus out onto a dish and topped it with an extra drizzle of olive oil, squeeze of fresh lemon, chopped garlic, and parsley to create a nice bed of flavor for the rest of my ingredients.
Once the chickpeas and veggies were ready I simply added them to the hummus and topped them with another sprinkle of parsley, lemon juice, and a pinch of salt. OMG! It was so TASTY! I added some naan bread on the side for extra dipping.
- 1 15oz can chickpeas, rinsed and drained, skins removed
- 3 cloves of garlic, minced
- 2 tablespoons tahini paste
- the juice of one-two lemons
- 2 tablespoons olive oil
- salt and pepper
- 4 large carrots, peeled and sliced
- 1 pint baby Bella mushrooms, cleaned and sliced
- 1/2 a red onion, sliced
- 2 cloves of garlic, minced
- 1-2 tablespoons olive oil
- 1 tablespoon dried oregano
- salt and pepper
- 1 15oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion powder
- 1 tablespoon chili powder
- Place all ingredients into a food processor and pulse until smooth.
- Heat up a medium skillet with olive oil to medium-high heat.
- Add in the veggies, oregano, salt and pepper and cooked for 10-12 minutes. Add the garlic in halfway so it doesn't burn. Set aside.
- Add all of the spices into a small bowl and mix, add the seasoning to the chickpeas and stir to combine.
- Heat up a medium skillet with olive oil to medium-high heat and add in the chickpeas. Cook for 12-15 minutes until the chickpeas are browned and start to pop in the pan. They will smell so good! Set aside.
- Spread the hummus on a platter or large bowl. Top with the chickpeas and veggies. Finish with more lemon juice, garlic and freshly chopped parsley. Enjoy!!!!
- I added warm naan bread on the side to dip into the hummus.