Here at Naf, International Hummus Day is one of our favorite holidays. We’re big hummus fans, and hummus bowls are kinda our thing. To celebrate, Chef Pat created three loaded hummus plates and hosted a very special guest: one of our founders, Elan Burger! Elan’s been with Naf since day one, and he virtually joins Chef Pat in the kitchen to talk hummus bowl history and how these hummus plate toppings take store-bought hummus from drab to fab.
Watch the video to see Elan and Chef Pat hang out over hummus plates, and check out the full recipes below!
Loaded Hummus with Chickpeas Three Ways
Ingredients:
- 1 cup canned chickpeas, drained and rinsed
- 1 TBL fresh parsley, chopped
- 2 tsp red onion, diced
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 cup hummus
- 2 tsp garlic-infused olive oil (recipe below)
- 1 sprinkle paprika
- 1/2 cup Israeli chopped salad (diced tomatoes, diced cucumbers, fresh cilantro)
- 1/4 cup crispy roasted chili chickpeas (recipe below)
- Pita chips or bread as needed, for dipping
Instructions:
- Fill a small saucepan with water and bring to a boil
- Place the drained and rinsed chickpeas into the boiling water for approximately 45 seconds to a minute, then remove and drain
- In a bowl, toss the hot chickpeas with the parsley, onion, lemon juice and salt.
- On a plate or a shallow bowl, add hummus. Using the back of a spoon, spread the hummus on the plate out from the middle, creating a bowl shape. Heat the hummus in a microwave for approximately 30 seconds or until warm
- Drizzle the garlic-infused olive oil over the hummus, and sprinkle with paprika
- Along one edge of the hummus, add the chopped salad.
- Add the hot chickpea salad on top, piling in the center of the hummus, then top with the crispy chickpeas.
- Enjoy right away with pita chips or bread!
Loaded Hummus with Caramelized Onions and Mushrooms
Ingredients:
- 2 TBL vegetable oil
- 1/2 onion, Spanish
- 1/2 onion, yellow
- 1 1/2 cup baby bella mushrooms, raw
- 1 cup hummus
- 1 tsp garlic-infused olive oil (recipe below)
- 1 sprinkle paprika
- 1 sprinkle salt
- 1 sprinkle fresh parsley, chopped
- Pita chips or bread as needed, for dipping
Instructions:
- In a medium sauté pan, heat vegetable oil over low heat
- Peel and slice onions into julienned strips, about 1/8″ wide
- Add onions to sauté pan. Cook slowly for 20 minutes until soft, brown, and sweet smelling, stirring and flipping often
- Meanwhile, wash and cut mushrooms into ¼” slices. After 20 minutes, add them to the pan with the onions and cook for an additional 5-6 minutes until they’re hot and soft.
- Meanwhile, on a plate or a shallow bowl, add hummus. Using the back of a spoon, spread the hummus on the plate out from the middle, creating a bowl shape.
- Drizzle the garlic-infused olive oil over the hummus, and sprinkle with paprika
- When mushrooms are hot and soft, remove mushrooms and onions from heat.
- Add directly to hummus, piling in the center and topping with parsley and salt.
- Enjoy right away with pita chips or bread!
Loaded Hummus with Fava Beans, Egg, and Pickled Red Onion
Ingredients:
- 1 cup fava beans, cooked and peeled
- 1 TBL fresh parsley
- 2 tsp lemon juice
- 1/2 tsp salt
- 1 cup hummus
- 2 tsp garlic-infused olive oil (recipe below)
- 1 sprinkle paprika
- 1 hardboiled egg, diced
- 2 TBL pickled red onion (recipe below)
- Pita chips or bread as needed, for dipping
Instructions:
- Fill a small saucepan with water and bring to a boil
- Meanwhile, chop parsley
- Once the water boils, add cooked and peeled fava beans for approximately 45 seconds to a minute, then remove and drain
- In a bowl, toss the hot beans with lemon juice and salt
- On a plate or a shallow bowl, add hummus. Using the back of a spoon, spread the hummus on the plate out from the middle, creating a bowl shape. Heat the hummus in a microwave for approximately 30 seconds or until warm
- Drizzle the garlic-infused olive oil over the hummus, and sprinkle with paprika
- Add the fava bean salad on top, piling in the center of the hummus, then top with diced egg, pickled onions, and chopped parsley
- Enjoy right away with pita chips or bread!
Garlic-Infused Olive Oil
Ingredients:
- 10 fresh garlic cloves, peeled
- 1 1/2 cup extra virgin olive oil
Instructions:
- In a small saucepan, heat garlic cloves and olive oil over medium heat.
- Maintain heat so bubbles break the surface of the oil steadily, for about 10-15 minutes, until the largest clove is soft.
- Remove from heat and allow to cool. You can remove garlic cloves from oil, or leave them in. Store in an airtight container. (Be sure to store in refrigerator if the garlic cloves are left in.)
Crispy Roasted Chili Chickpeas
Ingredients:
- 2 TBL vegetable oil
- 1 cup canned chickpeas, drained and rinsed
- 1/2 tsp salt
- 1 TBL chili powder
- 1 tsp cumin
Instructions:
- Preheat oven to 350F degrees.
- In a bowl, coat chickpeas in oil and toss, adding seasonings until evenly coated.
- Spread chickpeas on a sheet pan and place in oven for 25 minutes.
- When 25 minutes has passed, remove from the oven. Allow to cool at room temperature for at least 2 hours before covering and storing.
Pickled Red Onions
Ingredients:
- 1 red onion, medium
- 1 cup water
- 1/2 cup vinegar (apple cider, sherry, or red wine)
- 1/3 cup white sugar
- 1/4 tsp salt
- 1 tsp black peppercorns, whole
Instructions:
- In a small saucepan over medium heat, add all dry and liquid ingredients except onions, heating until it comes to a boil.
- Meanwhile, cut onions in julienned strips, approximately 1/8″ by 2″. Add sliced onions to a glass jar or heat-resistant bowl with a lid.
- Once the liquid comes to a boil, remove from heat and carefully pour over the sliced onions
- Cover and place in the refrigerator for a minimum of four hours before serving