August 06, 2020 2 min read


Can we all just eat hummus for dinner and call it a day?

Simple, healthy and super satisfying.
And with longer days and abundance of produce popping up
at our farmer's markets, it's a must




  • 2-4 cloves garlic, grated, depending on your taste
  • juice from 1 lemon
  • 1 can chickpeas (reserve the liquid in the can)
  • 1/2 cup tahini (sesame seed paste)
  • 1 tablespoon white miso paste or 3/4 teaspoon kosher salt
  • extra virgin olive oil, for drizzling


  • 1 small zucchini, sliced thinly or diced
  • 1 small summer squash, sliced thinly or diced
  • 1 peach or nectarine, sliced
  • 1 cup cherry tomatoes, halved
  • 1 ear sweet corn, kernels removed from the cob
  • 1 handful watercress, spinach, or arugula
  • fresh basil and or mint
  • crumbled feta cheese
  • 1/2 cup toasted pepitas
  • 2 tablespoons toasted sesame seeds


  1. 1. Make the hummus. To the bowl of a food processor, add the garlic, lemon juice, and chickpeas, pulse until finely ground. Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, the tahini, and miso. Pulse until smooth, 3-5 minutes. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt and lemon as desired.

    2. In a medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper. Toss well to combine.

    3. Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies. Add a handful of fresh greens + herbs and then sprinkle the hummus with, feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping. ENJOY!