Hummus doesn't need to be just a snack dip or a sandwich spread. Here, it's the base for a very satisfying lunch or dinner.
Skill Level: Beginner. Serving Size: 1/4th of recipe.
Course Snack
Total Time 30 minutes
Servings 4
Calories 490kcal


  • 1 ½ cups chickpeas, cooked and drained
  • ½ cup fresh-squeezed lemon juice
  • 2 T. tahini
  • 5 garlic cloves, peeled and minced
  • 1/3 cup extra virgin olive oil
  • Salt, to taste
  • ½ T. coconut oil
  • ½ red onion, diced
  • 1 zucchini, diced
  • 1 summer squash, diced
  • ¼ cup pumpkin seeds (pepitas), toasted
  • 4 slices sourdough bread, toasted


  • Add chickpeas, lemon, tahini, and garlic cloves to food processor. Blend.
  • Pause blending to stir, making sure that all ingredients are incorporated. Turn processor back on, then slowly add extra virgin olive oil until hummus is smooth.
  • Add lemon, salt, pepper. Give it a taste to see if needs adjustment and add more seasonings as necessary. Set aside.
  • Sauté red onion, zucchini and summer squash in large sauté pan until soft, about 5-7 minutes (sauté in coconut oil - season as you desire).
  • Toast sourdough bread.
  • Build hummus bowl by putting 1/2 cup of hummus into the bottom of each bowl. Make a small indentation/well in the center to hold the veggies.
  • Add cooked veggies in the well, then garnish with toasted pumpkin seeds.
  • Serve with toasted sourdough bread. Enjoy!


Nutrition Information: Rich in vitamin E, vitamin C and dietary fiber. Substitute sourdough bread with beet chips or carrot chips if desired. Dairy free.
Calories: 490, Fat: 24g, Protein: 14g, Carbohydrates: 55g, Fiber: 6g, Added Sugar: 0g, Sodium: 520mg