Farmers Market Hummus

Parmesan-Crumbed Lamb Cutlets



  • 2-4 cloves garlic depending on your taste
  • juice from 1 lemon
  • 1 (14 ounce) 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
  • olive oil or 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
  • 1/2 cup toasted pepitas
  • 2 tablespoons toasted sesame seeds


To the bowl of a food processor, add the garlic and lemon juice, pulse until finely ground. Add the chickpeas, 2-3 tablespoons of the liquid in the chickpeas can, the tahini, miso paste or salt. Puree until smooth. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt + lemon as needed.

In 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.

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.

Recipe is from