When we say over the top, we mean it. Jamie’s signature hummus is the centerpiece of this party feast, and is accompanied by Za’atar Spiced Crispy Chickpeas, Spicy Lamb Crumbles, Simple Roasted Beets, Pickled Carrots and Cabbage, Hard-Boiled Eggs, Colorful Harissa Carrots, Sautéed Eggplant, Sautéed Mushrooms and Caramelized Onions, as well as fresh veggies like cucumbers and tomatoes. Artfully arrange on a small table, and let your guests build their ultimate hummus bowl.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
Over the Top Hummus Bar
Servings
2 Servings
Ingredients
- 4 garlic cloves grated on a microplane
- 2 15-ounce cans chickpeas, drained
- ⅓ cup tahini
- 3 teaspoons extra virgin olive oil such as Colavita
- 1 teaspoon kosher salt
- 6 tablespoons fresh lemon juice
- ⅛ teaspoon favorite hot sauce
- Garnish: sumac za’atar, and extra virgin olive oil
- Za’atar Spiced Crispy Chickpeas
- Spicy Lamb Crumbles
- Roasted Beets
- Pickled Carrots and Cabbage
- 4 hard-boiled eggs sliced
- Colorful Harissa Carrots
- Sautéed Eggplant
- Sautéed Mushrooms and Caramelized Onions
- 1 – 2 cucumbers peeled and diced
- 1 – 2 tomatoes diced
- 1 bunch of fresh parsley roughly chopped
- Pita bread
Instructions
- Blend garlic, chickpeas, tahini, evoo, salt, lemon juice, and hot sauce in a food processor until smooth and creamy.
- Transfer hummus on a large platter, generously drizzled with evoo, sumac, and za’atar. Place as a centerpiece of the bar.
- Serve alongside a display of small plates filled with Za’atar Spiced Crispy Chickpeas, Spicy Lamb Crumbles, Simple Roasted Beets, Pickled Carrots and Cabbage, Hard Boiled Eggs, Colorful Harissa Carrots, Sautéed Eggplant, Sautéed Mushrooms and Caramelized Onions, as well as pita bread, fresh parsley, diced tomatoes, and diced cucumbers.
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You shouldn’t need to adjust any ingredients, I actually find that I need less oil when using cooked dried beans. Just cook them well, you can’t overcook them.
Greetings!
Do I need to make any adjustments to the recipe if I use fresh chick peas? The canned chick peas tend to be water-logged, thus, a bit mushier than garbanzos cooked from the dried, pre-soaked method –not to mention, the canned taste metallic. In an pinch, I keep a few cans around, but I prefer to use dried; I like the texture and nuttiness of the bagged legumes.
So, I was wondering if I should add a bit more EVOO or lemon juice.
Thanks!
Michelle
I made a hummus bar for dinner one night. The family loved the fun, interactive meal!