Loaded Hummus Plate with Sesame Breadsticks
Loaded Hummus Plate with Sesame Breadsticks
Ingredients
For the Loaded Hummus Plate
- 2 cups hummus, store-bought or homemade, warmed
- 1 canned chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup tahini, for tahini sauce
- 1 tablespoon lemon juice, for tahini sauce
- 2 tablespoons cold water, or more, for tahini sauce
- 1/4 teaspoon salt, for tahini sauce
- 1/2 teaspoon Aleppo pepper, or sweet paprika
- 1/4 cup extra virgin olive oil, plus more for drizzling
For the Zhug (Spicy Herb Sauce)
- 1 cup fresh cilantro, packed
- 1/2 cup fresh parsley, packed
- 1 jalapeño, stemmed, seeds removed for less heat
- 2 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
For Serving
- 4 sesame breadsticks
Instructions
- 1
Prepare the Zhug: In a food processor, combine the fresh cilantro, parsley, jalapeño, garlic cloves, ground cumin, ground cardamom, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in the 1/4 cup extra virgin olive oil and 1 tablespoon lemon juice until a vibrant, slightly chunky sauce forms. Set aside.
⏱️ 5 min
- 2
Prepare the Tahini Sauce: In a small bowl, whisk together the 1/4 cup tahini, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Gradually add the 2 tablespoons cold water, whisking constantly, until the sauce is smooth and creamy, about the consistency of thin yogurt. Add more water if needed to reach desired consistency. Set aside.
⏱️ 3 min
- 3
Warm the Hummus and Chickpeas: Gently warm the 2 cups of hummus in a small saucepan over low heat or in the microwave until just warm, stirring occasionally. In another small saucepan, combine the drained and rinsed chickpeas with the 1/2 cup vegetable broth. Bring to a gentle simmer over medium heat and cook for 3-5 minutes until the chickpeas are heated through and have absorbed some of the broth. Drain any excess broth.
⏱️ 7 min
- 4
Assemble the Plates: Divide the warm hummus evenly among 4 small serving bowls, spreading it to create a shallow well in the center of each. Top each hummus portion with a generous spoonful of the warm chickpeas.
⏱️ 3 min
- 5
Finish and Serve: Dollop a spoonful of the prepared zhug over the chickpeas on each plate. Drizzle generously with the tahini sauce. Sprinkle with Aleppo pepper and a final generous pour of extra virgin olive oil. Serve immediately with sesame breadsticks for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Hummus Plate with Sesame Breadsticks
Ingredients
For the Loaded Hummus Plate
- 2 cups hummus, store-bought or homemade, warmed
- 1 canned chickpeas, 15-ounce can, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup tahini, for tahini sauce
- 1 tablespoon lemon juice, for tahini sauce
- 2 tablespoons cold water, or more, for tahini sauce
- 1/4 teaspoon salt, for tahini sauce
- 1/2 teaspoon Aleppo pepper, or sweet paprika
- 1/4 cup extra virgin olive oil, plus more for drizzling
For the Zhug (Spicy Herb Sauce)
- 1 cup fresh cilantro, packed
- 1/2 cup fresh parsley, packed
- 1 jalapeño, stemmed, seeds removed for less heat
- 2 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
For Serving
- 4 sesame breadsticks
Instructions
- 1
Prepare the Zhug: In a food processor, combine the fresh cilantro, parsley, jalapeño, garlic cloves, ground cumin, ground cardamom, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in the 1/4 cup extra virgin olive oil and 1 tablespoon lemon juice until a vibrant, slightly chunky sauce forms. Set aside.
⏱️ 5 min - 2
Prepare the Tahini Sauce: In a small bowl, whisk together the 1/4 cup tahini, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Gradually add the 2 tablespoons cold water, whisking constantly, until the sauce is smooth and creamy, about the consistency of thin yogurt. Add more water if needed to reach desired consistency. Set aside.
⏱️ 3 min - 3
Warm the Hummus and Chickpeas: Gently warm the 2 cups of hummus in a small saucepan over low heat or in the microwave until just warm, stirring occasionally. In another small saucepan, combine the drained and rinsed chickpeas with the 1/2 cup vegetable broth. Bring to a gentle simmer over medium heat and cook for 3-5 minutes until the chickpeas are heated through and have absorbed some of the broth. Drain any excess broth.
⏱️ 7 min - 4
Assemble the Plates: Divide the warm hummus evenly among 4 small serving bowls, spreading it to create a shallow well in the center of each. Top each hummus portion with a generous spoonful of the warm chickpeas.
⏱️ 3 min - 5
Finish and Serve: Dollop a spoonful of the prepared zhug over the chickpeas on each plate. Drizzle generously with the tahini sauce. Sprinkle with Aleppo pepper and a final generous pour of extra virgin olive oil. Serve immediately with sesame breadsticks for dipping.
⏱️ 2 min