I ❤ snacks, especially the crunchy, high-carb kind. If you follow me on Instagram, you know I eat a lot of salad. But what you don’t see is the “rest of the stuff” (cereal, cranola, chips and trail mix) I polish off throughout the day. What can I say? I’m a girl who likes to graze.
So it should come as no surprise that I’ll gladly make a meal out of light bites. In fact, it’s a new Friday night tradition for Two of a Kind. After work, I’ll raid the fridge and put together a “tasting platter” that Jason and I can share and pair with wine. For example, here’s what I assembled a few weeks ago.
The kitchen scraps hit the spot and so we did it again the following Friday …
And the Friday after that – which takes me to this spread, featuring two types of dip, pita chips and veggie sticks. Since there’s minimal cooking involved, prep takes minutes – and the food processor does all the heavy lifting.
Next time you’re in the mood to nibble, throw a hummus party – it’s healthy, delicious and effortless!
Recipe adapted from Cooking Light.
- ¾ cup grape tomatoes
- 2 tablespoons olive oil, divided
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 15 oz. can chickpeas, rinsed and drained (see notes)
- 1 garlic clove
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon sea salt
- 1-2 tablespoons water
- 1 teaspoon smoked paprika
- Preheat oven to 400 degrees.
- Place tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes. Remove from the oven and let cool.
- Combine the chickpeas, remaining 1 tablespoon olive oil, garlic, tahini, lemon juice and salt in a food processor. Process until smooth. Add water, one tablespoon at a time, for a thinner consistency, if desired.
- Add tomatoes, reserving a few for garnish, and smoked paprika and process until smooth.
- Scoop hummus into a bowl. Top with reserved tomatoes. Serve with fresh vegetables or pita chips.
What a gorgeous array of food!! I’d sure feel lucky to be invited to a hummus party like that 🙂
Thanks so much, Mary Frances!