Jan 242019

Hummus and Vegetable Spread

Hummus and Vegetable Spread

I received a copy of Ina Garten’s newest cookbook as a gift recently. She has a recipe she calls Israeli Vegetable Salad, that looks amazing. Of course I had to try it.  And of course, made a few adjustments. Because, really, do I ever follow a recipe exactly? The result is this lovely Hummus and Vegetable Spread. It is the perfect potluck dish when you are want something healthy on the table.

I have to say, it turned out amazing. I served it with crisp pita chips and we ate it like a hearty dip.

Hummus and Vegetable Spread



  • 2 15oz cans chickpeas rinsed and drained
  • 1 cup tahini (sesame paste)
  • 3 large cloves garlic chopped
  • 3/4 cup lemon juice
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp Sriracha
  • 2 Tbsp olive oil


  • 1 large hothouse cucumber (English cucumber) unpeeled, and chopped into small dice
  • 1 cup cherry tomatoes halved
  • 1 cup sweet red pepper diced
  • 3/4 cup red onion finely diced

Salad Dressing

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 tsp salt
  • 1 tsp black pepper


  1. Combine chickpeas, tahini, and garlic in food processor fitted with a large blade. Mix on high for about 30 seconds.

  2. With processor on, drizzle remaining ingredients through feed-tube. Blend well. If hummus is too thick, thin with a small amount of warm water.

  3. Hummus can be either used immediately, or placed in the fridge overnight.


  1. Vegetables can be chopped and stored in airtight containers the day before serving. I did this to save some time on the day of serving.

Salad Dressing

  1. Place the dressing ingredients in a pint size mason jar. Seal tightly with lid and shake very well to combine.


  1. On a large, rectangular platter, spread hummus in a thick layer. Making sure to keep the edges mounded a bit to hold the salad.

  2. In a large mixing bowl, toss all the salad ingredients with the dressing.

  3. With a slotted spoon, place vegetables on top of hummus. Make sure to leave the edges of the hummus visible.

  4. Sprinkle lightly with kosher salt, pepper, and drizzle of olive oil (if desired). Serve with pita chips.