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In need of a unique and delicious dip for upcoming summer parties and picnics? This zesty homemade hummus is filled with yummy spices straight from the Mediterranean.
There are two outdoor-friendly celebrations coming up this week — April 22nd is Earth Day and April 23rd is National Picnic Day! #SundaySupper loves a reason to celebrate, so we’re cooking up some yummy creations perfect for enjoying while outside. Thanks to T.R. of Gluten Free Crumbley for hosting!
When it comes to parties, I’m a total snacker. I like an assortment of different dips and of course, plenty of things to dip into the dips. Baby carrots, cucumber slices, cucumber sticks, pretzels, pita bread, tortilla chips… Fruit and a variety of salads are always good to have too. Hummus is a must — but not store-bought. Ever since learning how to make my own hummus, I refuse to buy it at the grocery store. It’s just WAY too easy to make it yourself! What’s even better is you totally control the ingredients, thus also controlling the fat and calorie content — super important when you’re making something that you know you’re going to be consuming copious amounts of. And you will definitely be eating TONS of this Mediterranean Spiced Hummus.
I used a spice blend straight from Israel for this homemade hummus, but it’s totally easy for you to achieve the same great taste by mixing up the blend on your own. Onion and tomato powders, Za’atar, pumpkin seeds, garlic…these are the main components of this Israeli Breakfast Blend. My friend bought it for me during her trip to Israel last year and I’m absolutely in love with it. Every so often, I unscrew the lid and just take in the incredible aroma. Ah, so delicious…
Mediterranean Spiced Hummus is just the thing to bring if you’re going on a picnic this week to celebrate National Picnic Day, or if you just feel like packing a basket on any given day to go out and enjoy the outdoors. Bring plenty of pita and veggies to dip or use it as a spread on your sandwich. Either way, you’re going to devour this Mediterranean Spiced Hummus in no time. My advice? Make a double batch!
- 1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp tahini (plus some of the liquid from the container)
- 2 garlic cloves, minced
- 1 tbsp Israeli Breakfast Blend (or a mix of your favorite Mediterranean-inspired spiced)
- 2-3 tbsp extra virgin olive oil
- salt and pepper
- Add chickpeas, tahini, garlic and spice mix to a food processor fitted with a lid.
- Start pureeing and slowly drizzle in the olive oil while the processor is going.
- Stop every 30 seconds or so to scrape down the edges with a silicone spatula.
- Continue to puree the mixture until it reaches your desired consistency.
- Ingredient amounts can be adjusted if needed.
- Season with salt and pepper to taste.
Let’s see what my #SundaySupper friends have made for our al fresco feast!
Appetizers:
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
Beverages:
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
Main Dishes:
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
Sides:
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Nicoise Salad by The Petit Gourmet
Desserts:
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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