Loaded Hummus

Serving Size empty

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Inspired by: Mediterrasian

  • 2 cups hummus
  • 1 package Nasoya TofuBaked Sesame Ginger
  • 1 medium cucumber, sliced thinly 
  • 5 radishes, sliced thinly 
  • 3 baby eggplant, grilled
  • 3 shallot, grilled
  • 1 medium zucchini, grilled  
  • Crunchy chickpeas:
    • 1 can chickpeas 
    • 1 tablespoon olive oil 
    • 1 ½ teaspoons chili powder 
    • 1 teaspoon black pepper 
    • 1 teaspoon cumin 
    • ½ teaspoon smoked paprika 
    • ¾ teaspoon salt 
  • Microgreens, for garnish 
  • Pine nuts, for garnish 
  • Olive oil, for garnish
  • Paprika, for garnish

Preparation

  1. Lightly season the baby eggplant, zucchini, and shallots with salt and pepper. Grill until tender.
  2. To prepare the crunchy chickpeas: Preheat oven to 375°F. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it’s not necessary to remove all of the skins. In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
  3. Spoon the hummus onto a large plate, and use the back of the spoon to spread it out evenly. Top the hummus with toppings and garnishes

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