Veggie Hummus – Vegetarian & Mediterranean

This is a super-delicious recipe that was hugely popular among vegetarians at the Turkish restaurant where my husband used to head the kitchen. It’s packed with flavor and satisfying for anyone – even omnivores! However, there is also a meat-version of this dish (see Beef Hummus recipe here).

On the menu, this dish was called “Turkish Delight” but we’re just going to call it “Veggie Hummus” here so as not to confuse it with the delicious sweet treat that goes by the same name (that candy is called “lokum” in Turkish).

First thing’s first, you’ll want to have some hummus on hand and I recommend making it at home. Feel free to use our recipe which was also served in this same restaurant.

Next, choose your veggies. This is essentially a mediterranean stir-fry served over hummus, so choose what you like. We typically use broccoli, zucchini, red pepper, mushroom and onion. You’ll also need a couple tablespoons of diced tomatoes in a light puree (see picture below), or you could use marinara sauce, or even just add a teaspoon of tomato or pepper paste to diced tomatoes.

Finally, to garnish you’ll need pine nuts and raisins. If you don’t have pine nuts, you can sub for walnuts. This final step is crucial to the dish, as the crunch from the nuts and the sweet from the raisin is what really pulls all of the flavors together in a memorable way.

(In the photo below, I actually subbed that orange bell pepper for zucchini).

So here’s what you need:

• 1 cup of hummus for each plate
• Your favorite vegetables – we used 1 head of broccoli, 1 zucchini, 1 carrot, 1 red pepper, 2 portobello mushroom caps
• 2 cloves of garlic
• 2 tablespoons of diced tomatoes in light puree
• 2 tablespoons your preferred cooking oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp oregano
• Garnish: Pine nuts & raisins

Start by heating a large saute pan on medium-high heat. When hot, add in the oil followed by the onions and garlic. Cook for 1 minute before adding the carrots. Cook another 2 minutes before adding the red pepper, broccoli, zucchini and mushrooms. Cook for another 3 minutes and add the salt, pepper, oregano and tomatoes. Cook for another 1-2 minutes and remove from heat.

Take your hummus and scoop into the center of the plate. Using a ladle or spoon, start moving in a circle motion from the center, spreading the hummus wider on the plate and leaving space in the center to place the vegetables. When there’s a little hole in the center of your nest of hummus, place the veggies in the center of the plate. 

Finally, sprinkle the pine nuts and raisins. Serve as is or with pita bread.

I hope you enjoy!

Plan to enjoy this with a glass of wine? View the wine pairing for this dish.  

Print Recipe

Veggie Hummus

Dinner – Mediterranean

By Janice Yucel – Serves: 4

Prep Time: 20 Minutes – Cooking Time: 10 Minutes – Total Time: 25 Minutes

Ingredients

• 1 cup of hummus for each plate
• Your favorite vegetables - we used 1 head of broccoli, 1 zucchini, 1 carrot, 1 red pepper, 2 portobello mushroom caps
• 2 cloves of garlic
• 2 tablespoons of diced tomatoes in light puree
• 2 tablespoons your preferred cooking oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp oregano
• Garnish: Pine nuts & raisins

Instructions

1

Heat a large saute pan on medium-high heat.

2

When hot, add in the oil followed by the onions and garlic.

3

Cook for 1 minute before adding the carrots.

4

Cook another 2 minutes before adding the red pepper, broccoli, zucchini and mushrooms.

5

Cook for another 3 minutes and add the salt, pepper and tomatoes.

6

Cook for another 1-2 minutes and remove from heat.

7

Take your hummus and scoop into the center of the plate. Using a ladle or spoon, start moving in a circle motion from the center, spreading the hummus wider on the plate and leaving space in the center to place the vegetables. When there’s a little hole in the center of your nest of hummus, place the veggies in the center of the plate. 

8

Finally, sprinkle the pine nuts and raisins. Serve as is or with pita bread.