Mediterranean Summer Plate
Enjoy a fresh, healthy, and flavorful Mediterranean summer plate featuring creamy hummus, protein-rich lentils, crisp vegetables, and toasted baguette. This easy vegetarian recipe combines baby carrots, cucumber, avocado, and a drizzle of extra virgin olive oil and balsamic for a perfect light lunch or simple dinner on warm summer days. Inspired by the Mediterranean diet.
How to Make Homemade Hummus?
Homemade hummus is very easy to prepare and requires only a few simple ingredients: cooked chickpeas, tahini, extra virgin olive oil, lemon juice, garlic, and a pinch of salt. Blend all the ingredients until you achieve a smooth and creamy texture. You can adjust the consistency by adding a little cold water, then finish with a drizzle of olive oil on top.
Easy Homemade Hummus
4
servings30
minutes40
minutes300
kcalHow to make traditional hummus: simple, classic, and creamy. Follow these tips for a smooth, rich, and perfectly balanced homemade hummus every time.
Ingredients
3 cups cooked chickpeas, peeled (from 1 to 1 1/4 cup dry chickpeas or from quality canned chickpeas.)
1 1/2 teaspoons baking soda, (optional) use if peeling chickpeas
1 to 2 garlic cloves minced
2 ice cubes
1/3 cup tahini
1/2 tsp kosher salt
Juice of 1 lemon
Extra virgin olive oil, to serve
Directions
- Soak the chickpeas. If using canned chickpeas, you can skip to step 4. Place dried chickpeas in a large bowl, cover with water, and soak overnight.
- Cook the chickpeas. The next day, drain the chickpeas cover with 2 inches of water. Bring to boil over high heat, then reduce the heat so the chickpeas are at a simmer. Simmer for 1 1/2 to 2 hours.
- Remove the skins. Add 1 1/2 teaspoons baking soda to the water with the chickpeas. Leave for a few minutes. Turn off the heat. Drain the chickpeas into a colander. While rinsing the chickpeas under running water, take a handful of chickpeas and rub them to remove the skins. Place peeled chickpeas in a bowl.
- Puree the chickpeas. Add cooked (or canned) chickpeas and minced garlic to the bowl of a food processor fitted with the S-blade. Puree until a smooth, powder-like mixture forms.
- Finish the hummus. While the food processor is running, feed 2 ice cubes, tahini, salt, and lemon juice through the tube, and process for about 4 to 5 minutes. Check, and if the consistency is too thick, run the processor and slowly add a little water, 1 tablespoon at a time, until you reach the desired silky smooth consistency.
- Garnish and serve. Spread in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with a few chickpeas, if you like. Sprinkle with sumac. Enjoy with warm pita wedges and your favorite veggies.
Notes
- If using canned chickpeas, make sure they are drained and rinsed. It helps if you also give them a quick 20-minute simmer in a bit of water so they soften well (dry them before use).
My favorite hummus tip:
I love adding mild roasted garlic or slowly caramelized onions along with a generous squeeze of fresh lemon juice. It gives the hummus extra depth, natural sweetness, and a delicious fresh flavor that makes this simple recipe better.
Mediterranean Hummus Plate with Lentils, Fresh Vegetables & Toasted Baguette
2
servings30
minutes40
minutes450
kcalPerfect for enjoying on warm summer days, this Mediterranean hummus plate is a fresh, healthy, and delicious option for lunch or dinner. The combination of creamy hummus, lentils, crunchy vegetables, toasted bread, olive oil, and balsamic creates the perfect balance of flavors and textures. A simple, nutritious vegetarian recipe filled with Mediterranean inspiration.
Ingredients
1 cup creamy hummus (homemade or high-quality store-bought)
1 cup cooked lentils, drained and cooled
1 cup baby carrots or regular carrots, sliced
1 fresh cucumber, sliced into rounds or sticks
1 small baguette, sliced and toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or balsamic glaze
Sea salt, to taste
Freshly ground black pepper, to taste
1 avocado, sliced
Fresh cilantro, for garnish
Directions
- Prepare the Ingredients
Wash the vegetables thoroughly. Slice the cucumber into rounds or sticks and have the baby carrots ready. Drain and cool the cooked lentils before assembling the plate. - Toast the Baguette
Slice the baguette into thin pieces and toast until golden and crispy. You can drizzle a little olive oil over the slices before toasting for extra flavor. - Arrange the Hummus Base
Place the hummus in the center of a large plate or serving platter. Spread it slightly with the back of a spoon to create a more attractive presentation. - Add the Lentils and Vegetables
Arrange the lentils around the hummus and place the baby carrots and cucumber to create a colorful presentation. Add the toasted baguette slices on the side of the plate. - Season and Finish the Plate
Drizzle the hummus, lentils, and vegetables with extra virgin olive oil and a touch of balsamic vinegar or balsamic glaze. Season with sea salt and freshly ground black pepper to taste. Finish with fresh herbs such as parsley, basil, or cilantro for an extra burst of Mediterranean flavor. - Serve and Enjoy
Serve immediately as a healthy lunch, light dinner, or Mediterranean-inspired appetizer to share.
Notes
- You can prepare all the ingredients ahead of time and assemble the plate just before serving. This is an ideal summer recipe because it is enjoyed fresh, light, and requires very little cooking.
Mediterranean Hummus Plate with Lentils, Fresh Vegetables & Toasted Baguette
2
servings30
minutes40
minutes450
kcalPerfect for enjoying on warm summer days, this Mediterranean hummus plate is a fresh, healthy, and delicious option for lunch or dinner. The combination of creamy hummus, lentils, crunchy vegetables, toasted bread, olive oil, and balsamic creates the perfect balance of flavors and textures. A simple, nutritious vegetarian recipe filled with Mediterranean inspiration.
Ingredients
1 cup creamy hummus (homemade or high-quality store-bought)
1 cup cooked lentils, drained and cooled
1 cup baby carrots or regular carrots, sliced
1 fresh cucumber, sliced into rounds or sticks
1 small baguette, sliced and toasted
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or balsamic glaze
Sea salt, to taste
Freshly ground black pepper, to taste
1 avocado, sliced
Fresh cilantro, for garnish
Directions
- Prepare the Ingredients
Wash the vegetables thoroughly. Slice the cucumber into rounds or sticks and have the baby carrots ready. Drain and cool the cooked lentils before assembling the plate. - Toast the Baguette
Slice the baguette into thin pieces and toast until golden and crispy. You can drizzle a little olive oil over the slices before toasting for extra flavor. - Arrange the Hummus Base
Place the hummus in the center of a large plate or serving platter. Spread it slightly with the back of a spoon to create a more attractive presentation. - Add the Lentils and Vegetables
Arrange the lentils around the hummus and place the baby carrots and cucumber to create a colorful presentation. Add the toasted baguette slices on the side of the plate. - Season and Finish the Plate
Drizzle the hummus, lentils, and vegetables with extra virgin olive oil and a touch of balsamic vinegar or balsamic glaze. Season with sea salt and freshly ground black pepper to taste. Finish with fresh herbs such as parsley, basil, or cilantro for an extra burst of Mediterranean flavor. - Serve and Enjoy
Serve immediately as a healthy lunch, light dinner, or Mediterranean-inspired appetizer to share.
Notes
- You can prepare all the ingredients ahead of time and assemble the plate just before serving. This is an ideal summer recipe because it is enjoyed fresh, light, and requires very little cooking.
