Summer Vegetable Hummus | Get the Ultimate Guide to a Perfect Summer Snack

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Summer Vegetable Hummus | Get the Ultimate Guide to a Perfect Summer Snack

Okay, so I tried making summer vegetable hummus today, and let me tell you, it was a bit of an adventure. I decided to give this recipe a go because, well, who doesn’t love hummus? And with all the fresh veggies in season, it seemed like the perfect summer snack.

First things first, I gathered all my ingredients. I grabbed some chickpeas from the pantry, a couple of lemons, and some tahini. Then, I headed out to the garden to pick some fresh veggies. I ended up with a colorful mix: zucchini, bell peppers (red and yellow, because why not?), and some cherry tomatoes. Oh, and I can’t forget the garlic – gotta have that garlicky kick!

I started by roasting the vegetables. I chopped up the zucchini and bell peppers, tossed them with a little olive oil, salt, and pepper, and spread them out on a baking sheet. I popped them in the oven at 400 degrees and let them do their thing for about 20 minutes. While they were roasting, I rinsed the chickpeas and threw them into my food processor.

Summer Vegetable Hummus | Get the Ultimate Guide to a Perfect Summer Snack

Next, I squeezed the juice of two lemons into the food processor, added a few cloves of garlic, and a good dollop of tahini – maybe about a third of a cup? I’m not one for exact measurements, you know. I like to eyeball it. Then, I pulsed everything a few times to get it all mixed up.

  • Roast the veggies: Chop and roast at 400 degrees for 20 minutes.
  • Prep the chickpeas: Rinse and put them in the food processor.
  • Add flavor: Add lemon juice, garlic, and tahini to the chickpeas.
  • Blend it up: Pulse until it starts to come together.

Once the veggies were roasted and slightly cooled, I added them to the food processor too. Then came the fun part – blending everything until it was smooth and creamy. I had to stop a few times to scrape down the sides and make sure everything was well combined. It took a bit of patience, but it was worth it.

I gave it a taste, and it was pretty good, but something was missing. Ah, salt! I added a pinch of salt and a dash of cumin, and that did the trick. It was delicious! I scooped the hummus into a bowl and drizzled a little olive oil on top, just for that extra touch of flavor and presentation.

The Final Result

I served it with some pita bread and extra veggie sticks. It was a hit! The hummus was creamy, flavorful, and packed with all those yummy roasted vegetables. It’s definitely a recipe I’ll be making again. Plus, it’s a great way to use up all those summer veggies. If you’re looking for a tasty and healthy snack, give this summer vegetable hummus a try. You won’t regret it!

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