Elizabeth from The College Housewife here! You know the friend who says “Oh yeah, everyone come to my place first!”?! Because I am that friend every. single. time. Before a night out or dinner plans, I love having everyone gather at my apartment first for a "drink and greet." So I know that the pressure of wanting everything to look and taste delicious, with barely enough time to clean up the living room and get an appetizing appetizer out, can be tough. But I’m here to tell you it’s totally doable! The secret tool: hummus!!
Hummus is one of those appetizers that appeals to many different people (hello, gluten free!) and can take on any flavor profile. Dare I say it’s the perfect appetizer? For today’s post, I'm showing you how to take on regular store-bought hummus (read: quick and easy) and dress it to the nines. Read on for my tips, below:
Choose your base. Have a favorite hummus flavor? Start with this! Be sure to spread out a large container in a shallow bowl (you want it to mostly fill the bowl) and top with some good olive oil. Don’t forget to swirl starting from the outside edge and work your way in, which will make you look like a pro!
Choose your flavor profile. Going out for tacos with everyone? Take the hummus in a fiesta direction with fresh avocado, black beans, cilantro, and salsa! (If you’re feeling uninspired take a peek at some tried and tested combos below!)
Don’t forget the dippers. Hate it when a restaurant brings you salsa and forgets the chips? Yeah me too. Be sure to provide plenty of options from fresh veggies to pita chips for your hummus app!
20 ounces of plain hummus
5 tablespoons of olive oil
Toppings: grape tomato halves, garbanzo beans, lemon slices, mint leaves, pumpkin seeds and edible flowers
Dippers: fresh vegetables like carrot sticks, halved radishes, celery sticks, and bell pepper slices
20 ounces of garlic hummus
5 tablespoons of roasted tomato olive oil (see below*)
Toppings: 1 1/2 cups of roasted cherry tomatoes, 1/4 cup of pine nuts, fresh basil leaves
*Roasted cherry tomatoes and olive oil: Combine 1 1/2 cups of cherry tomatoes, 1/4 regular olive oil, 3 minced garlic cloves, and salt & pepper. Roast for 20 to 25 minutes at 375° F. Drain and save oil for topping.
Dippers: naan or pita bread
20 ounces of red pepper or cilantro hummus
3 tablespoons of olive oil
Toppings: avocado slices, drained black beans, fresh chopped cilantro, halved grape tomatoes, optional: your favorite salsa (!)
Dippers: blue corn tortilla chips
Love these hummus tips? Looking for more styling tricks? Check out Elizabeth's DIY Margarita Bar here!