Hummus is one of those tasty, guilt-free, and healthy foods we love dipping our veggie sticks and pita bread into.
The ingredients in a typical hummus recipe include chickpeas, lemon juice, tahini, olive oil, and garlic – which means it’s packed with nutrients we all want in our bodies.
Chickpeas contain protein, fiber, iron, folate, phosphorus, and B vitamins, while lemon juice has a high level of immunity-boosting vitamin C and antioxidants.
It’s such a versatile food that we found a few ways to use hummus other than just a dip.
3-Minute Protein Breakfast
- 2 eggs
- 1/2 cup chopped broccoli
- 1/4 cup shredded carrots
- 2 tablespoons roasted red pepper hummus
- Put eggs, broccoli, and carrots (or other veggies) in a microwave-safe bowl and cook for 2 minutes.
- Stir and cook for another 30 seconds if needed.
- Mix in hummus and serve.
Mayo-Free Tuna Sandwiches
- 2 tablespoons edamame hummus
- 2 tablespoons plain 0% or 1% Greek yogurt
- 1 to 2 teaspoons fresh lemon juice
- Pepper to taste
- 1 can (6.5 ounces) white tuna packed in water, drained
- 2 scallions, finely chopped
- 2 pieces of bread of your choice
- Lettuce leaves
- Whisk together hummus, Greek yogurt, lemon juice, and pepper.
- Mix in tuna and scallions.
- Toast bread, if desired, and scoop mixture onto your bread.
- 10 ounces whole-wheat capellini
- 1 tablespoon extra-virgin olive oil
- 1 ⅓ cups grape tomatoes
- 2 large garlic cloves, thinly sliced
- ⅛ teaspoon plus ½ teaspoon sea salt, divided
- 1 cup hummus
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely diced red onion
- 1 ½ tablespoons pine nuts, toasted
- 1 lemon, cut into 4 wedges (optional)
- Cook pasta according to package directions.
- Drain, reserving 1 cup cooking liquid.
- Meanwhile, heat oil in a small skillet over medium heat.
- Add tomatoes and saute until they start to blister, about 3 minutes.
- Add garlic and ⅛ teaspoon salt and saute until fragrant, about 1 minute — and then set aside.
- Return pasta to dry pot over medium heat, add hummus, the desired amount of reserved cooking liquid, (start with about ½ cup), and remaining ½ teaspoon salt and toss to coat, cooking for 1 minute.
- Adjust seasoning, if needed.
- Transfer pasta to a serving platter and top with tomato mixture, parsley, onion, and pine nuts.
- Serve immediately with lemon wedges on the side, if desired.
Hummus-Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup hummus of your choice
- 3 large eggs whites
- 1 tablespoon water
- One cup unbleached, all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 1/3 cup olive oil
- Place each trimmed chicken breast in a large zippered plastic bag and hammer with a meat pounder or a rolling pin to quarter-inch thickness.
- Lay chicken smooth-side down on a work surface and season with salt and pepper.
- Evenly spread about 2 tablespoons hummus on each breast, leaving about a ½ inch border all around.
- Roll each breast and wrap in a sheet of aluminum foil or plastic wrap, twisting the ends like a candy wrapper.
- Chill in the refrigerator about 45 minutes.
- Preheat oven to 400 degrees.
- Lightly whisk eggs and water.
- Pour egg mixture, flour, and breadcrumbs in separate pie pans or shallow dishes.
- Unwrap chicken and roll in flour, using tongs.
- Shake off excess flour and submerge in egg mixture, letting excess drip off.
- Finally place in breadcrumbs, using fingers to press breadcrumbs so they stick.
- Heat olive oil in a large nonstick skillet over high heat until shimmering, about 4 minutes.
- Add rolled chicken breasts seam-side down.
- Cook until golden, about 2 minutes on all sides.
- Put chicken breasts seam-side down in a baking dish and bake about 15 minutes.
- Remove from oven and let sit for 5 minutes.
- Using a sharp knife, slice each breast into 4 or 5 pieces and serve.
Hummus Turkey Burgers
- 1 large cucumber, very thinly sliced
- 1/2 cup crumbled low-fat feta cheese
- 2 1/2 tablespoons red wine vinegar
- ¾ cup chopped fresh parsley
- 4 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1 1/2 pounds ground turkey
- 1 cup roasted red pepper hummus
- 2 teaspoons ground coriander
- 4 whole wheat pitas, halved
- Lettuce leaves (optional)
- In a bowl, combine cucumber, feta, vinegar, 2 tablespoons parsley, 1 tablespoon olive oil, and a pinch each salt and pepper.
- Cover and refrigerate.
- In a separate bowl, mix turkey, ½ cup hummus, remaining parsley, coriander, and pepper to taste.
- Shape mixture into eight patties, each about ½ inch thick.
- Place a cast-iron skillet over medium-high heat and add 1 ½ tablespoons olive oil.
- Add four patties and cook until browned and cooked through, about 4 minutes per side.
- Transfer to plate, add remaining olive oil, and cook remaining patties.
- In a bowl, combine remaining ½ cup hummus with 1 tablespoon hot water.
- Spread mixture inside each pita half.
- Place a burger instead each pita half and fill with cucumber mixture and lettuce, if desired.
Let us know what creative ways you use your hummus!