hummus Archives - Jackie Newgent

plant-based “deviled eggs”

by Jackie Newgent | June 12, 2022 | 1 Comment

deviled hummus caps on green platter with garnish

If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. (And yes … for all of the skeptics out there … you can simply call these “stuffed mushrooms,” if you like!)

toasted stuffed hummus and roasted cucumber pita sandwich

by Jackie Newgent | November 22, 2021 | 2 Comments

This toasted stuffed hummus and roasted cucumber pita sandwich is my favorite comfort food sandwich fix right now. It’s got it all – color, texture, and lots and lots of taste. You can actually count it as an entire meal, too!

food scrap hummus garden

by Jackie Newgent | August 15, 2021 | 4 Comments

My new snacking philosophy is that hummus is always a good idea, especially if it’s a food scrap hummus garden! It’s a quirky, yet delightful way to use up produce parts and leftovers from your fridge. I started whipping up this garden-style hummus after being inspired by the many focaccia versions popping up on social media. Luckily the bready concept translates really well with hummus. As a bonus, there’s no baking involved.

four-layer hummus jars

by Jackie Newgent | June 12, 2021 | 9 Comments

You’ll want to fix these four-layer hummus jars when hummus sounds like a good idea, but you want something a little (or a lot!) jazzier. They’re fun to make, super flavorful, and so appealing to the eye. And if you’re hosting a casual gathering for a sporting event or packing up for a picnic in the park, these are absolutely perfect. I can personally vouch for that!

lemony red lentil hummus

by Jackie Newgent | May 9, 2020 | 6 Comments

I’m pretty sure I eat more hummus than anyone I know. It’s what I grab whenever I need a quick fix or if I need to get in a bit more plant protein. And while I adore traditional hummus, I do like to mix things up every once in a while. I happened to be out of chickpeas, but I had dried red lentils on hand. So, of course, that meant red lentil hummus for me. Other than the chickpea to lentil swap, I make it with basically the same ingredients as my classic version. Though I do punch up the lemon to brighten the flavor.

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