Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way. This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick…
Who knew Swiss chard could be this good?! The key is to slice the chard very thinly and cook it over medium-high heat until it caramelizes on the edges. These greens are not soggy or mushy, no way.
This cooked chard is a little garlicky, a little lemony, and seriously irresistible. It’s the perfect quick and healthy side dish. The chard shrinks in volume while it cooks, so you’ll find yourself eating more greens than you realize—your body will thank you!
This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and…
This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.
Looking for a cozy fall dinner idea? Have we got the thing for you. This gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug.
This recipe is so delicious, we find ourselves sneaking bites from the pan after we think we’re done. It’s become a family favorite and we make it on repeat every fall. It’s also easy to make, defying the notion that gnocchi can’t be simple. Here’s how it’s done!
Featured reader comment
“Made this for lunch today, added some Field Roast vegetarian apple and sage sausage – really really excellent!” -Emma
Basic steps for this pumpkin gnocchi bake
Sometimes you stumble upon things better than you bargained. This pumpkin gnocchi bake turned out much better than we were hoping. It’s become a hands-down favorite, with pillow potato gnocchi drenched in savory pumpkin sauce and creamy pockets of goat cheese.
It’s made with packaged gnocchi for ease of preparation: and these days, you can find some really great packaged gnocchi at the grocery. Of course you can make your own if you’d like, too! Here are the main steps to this recipe:
Make a quick pumpkin sauce: Mince garlic, then heat olive oil in a skillet. Sauté garlic for 1 to 2 minutes, then carefully add canned pumpkin puree, vegetable broth, chili powder, nutmeg, salt and pepper. Simmer about 10 to 15 minutes until the sauce becomes thick, then stir in a bit of Greek yogurt.
Cook the gnocchi: Meanwhile, boil the gnocchi in a large pot of salted boiling water, about 2 to 3 minutes, until they float.
Bake the gnocchi: Place the pumpkin sauce and gnocchi in a baking dish. Top with dollops of goat cheese and fresh thinly sliced sage. Bake 15 minutes until heated through and bubbly.
Goat cheese features prominently in this recipe. But if you’re not a goat cheese fan, never fear! You can substitute other cheeses in this recipe. For this use of goat cheese, we’d use fresh mozzarella torn into pieces: then it would become gooey when baked in a similar way to the goat cheese.
Another option could be ricotta cheese: but we’d add some salt and pepper to season it first, since it has a much more bland flavor than goat cheese. Or, you could try our Easy Creamy Gnocchi recipe instead, which uses Pecorino Romano cheese.
Is goat cheese healthy?
You might be wondering, is goat cheese healthy? Or at least, is it better for you than cow’s cheese? There are several great things about goat cheese versus a standard cow’s cheese like cheddar or mozzarella. Goat cheese (via Prevention):
Has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
Has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
Is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese.
Dietary notes
This baked gnocchi recipe is vegetarian. For gluten-free, find gluten-free gnocchi.
Frequently asked questions
What is a pumpkin gnocchi bake?
Pumpkin gnocchi bake is a comforting and flavorful dish made with pillowy potato gnocchi, creamy pumpkin sauce, and melted cheese, often baked in a casserole dish. It’s a perfect fall or winter meal that combines seasonal flavors with hearty ingredients.
Can I use homemade gnocchi for this recipe?
Yes, you can definitely use homemade gnocchi if you prefer. However, store-bought gnocchi works just as well and saves time in the kitchen.
What can I serve with pumpkin gnocchi bake?
Pumpkin gnocchi bake is a hearty and satisfying dish that pairs well with a simple fall salad or winter salad, or roasted vegetables. You can also serve it with crusty bread to soak up the delicious sauce.
2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
Instructions
Preheat the oven to 375F.
Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.
Notes
*If you’re making this for a crowd, it’s easy to double and use a 9 x 13 pan!
Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you…
Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Tomato Eggplant Soup: A Taste of the Mediterranean
Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.
After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!
Why This Recipe Works
Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.
Ingredients in This Roasted Eggplant Soup
Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:
Eggplant – see the Tip below for my recommendations on what type of eggplant to use
Yellow onion
Garlic cloves
Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained
Fresh thyme
Fresh chives
Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
Extra virgin olive oil
Red wine vinegar
Kosher salt
Fresh ground pepper
Quick Tip: Best Eggplant for This Soup
The most widely available (and least expensive) type of eggplant in the U.S. is the Globe, or American, variety and they work perfectly in this recipe. With an oval (teardrop) shape and a deep purple color, they range from around 6 to 10 inches long. Check out my recommendations on what to look for when picking out an eggplant.
How to Make Tomato Eggplant Soup
Here’s all you have to do to make this easy recipe:
Preheat the oven to 450 degrees.
Prep eggplant. Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
Roast eggplant. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
Cook onion, garlic and tomatoes. While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Add eggplant, herbs, and broth; simmer. Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar; purée. Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat and serve. Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Variations and Substitutions
While this roasted eggplant soup is delicious as is, it is very flexible and you can modify it to suit your dietary needs or tastes. Here are a few ideas:
Give the soup some spice: add 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes.
Add crunchy texture: garnish the soup with plain or garlicky croutons.
Use roasted tomatoes: in a separate pan, roast the tomatoes at the same time you roast the eggplant. (Don’t do it in the same pan; the moisture from the tomatoes will cause the eggplant to steam instead of roast.)
Add or substitute fresh basil for one of the other herbs.
Serving Suggestions for Roasted Eggplant Soup
This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:
Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.
FAQs for Eggplant Soup
Do you peel eggplant for soup?
Peeling eggplant isn’t required, but I do recommend it for the best texture – especially for larger (more than 8 inches in length) eggplants as their skin can be tough.
Can you freeze eggplant soup?
Yes, you can freeze this soup. See directions above.
How many calories are in eggplant soup?
There are 117 calories in this Roasted Eggplant Soup with Tomato.
A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6 to 8 servings
Diet:Vegan
Ingredients
1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided use
1 cup chopped yellow onion
1 teaspoon chopped garlic
2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
1 tablespoon fresh thyme
2 tablespoons chopped fresh chives, divided use
3 to 4 cups vegetable broth, divided use
1 tablespoon red wine vinegar
Instructions
Preheat the oven to 450 degrees.
Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar.
Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.
Notes
Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.
Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there’s a delicious recipe for everyone.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone.
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Enjoy bruschetta chicken pasta with juicy chicken and fresh tomatoes in a basil sauce over pasta. Easy, and perfect for busy weeknights or casual dinners.
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber…
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!
Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!
There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).
Here’s what you’ll need:
Romaine lettuce: We like the crunch of romaine. If you have to substitute, use butter lettuce.
Cucumber, onion, and tomato: These vegetables also star in the famous Greek salad.
Kalamata olives: Kalamata olives are key, but you can swap in other varieties like Castelvetrano.
Feta cheese: Feta is key here for the briny salty flavor, and it’s evocative of a Greek salad. You can omit it for vegan diets (or use vegan feta, purchased or homemade).
This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):
Step 1: Chop the fresh ingredients.
Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.
Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.
Variations and additions
How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:
Chickpeas or white beans: To add vegan protein, add drained and rinsed chickpeas or white beans
Bell peppers: Add fresh chopped red or green bell pepper or even sliced roasted bell peppers.
Canned artichoke hearts: Chopped artichokes add a tangy flair.
Broccoli: Mix in a bit of raw broccoli florets, or even steamed cauliflower.
Quinoa: A bit of cooked quinoa also makes a heartier salad.
Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:
Tofu: Make baked tofu or crispy tofu (we love tofu on a salad: if you salt it enough it almost tastes like feta!).
Storing leftovers and make ahead notes
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
More salad recipes
Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.
This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.
Frequently asked questions
What kind of olives should I use?
Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.
Can I make the salad dressing ahead of time?
Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.
What other fresh herbs can I use besides dill?
Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.
How do I prevent my salad from getting soggy?
To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.
Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!
In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.
Notes
As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.
Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.
If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.
For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).
This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal. Why…
This Mediterranean bowl is bursting with fresh ingredients! Roasted vegetables, couscous and lemon tahini sauce make a satisfying meal.
Why we love this recipe
Looking for fresh and healthy dinner ideas? Try this Mediterranean bowl, bursting with colorful veggies! It’s a simple “meal in a bowl” that stars spiced roasted vegetables, seasoned with an irresistible mix of cumin, coriander, garlic and a hint of cinnamon.
Add to that quinoa or couscous, fresh cucumber and tomato, and top it all off with a creamy lemon tahini sauce. The flavor and texture contrasts make it so satisfying, and it’s a tried and true easy dinner idea in our house!
Ingredients in this Mediterranean bowl
A Mediterranean bowl can be made in a variety of ways: this one is simply a bowl meal inspired by flavors of the Mediterranean. It features four main components: roasted vegetables, fresh vegetables, whole grain, and a tahini dressing.
It’s so full of flavor, you’ll forget it’s a pile of good-for-you ingredients (plus, it’s vegan and fits the Daniel Fast with one modification). Of course, there are endless variations here and you can riff on the ideas easily. Here’s what you’ll need to make the recipe as written:
Canned chickpeas: Chickpeas provide plant-based protein for this colorful bowl.
Sweet potatoes, red bell pepper, red onion, and olive oil: Mix up these veggies and make them into a mix of roasted vegetables.
Cumin, paprika, garlic powder, coriander, cinnamon, and salt: This Mediterranean-inspired spice mix adds depth to the roasted vegetables.
Quinoa or couscous (or other grain): Add any whole grain you like to this hearty bowl.
Cherry tomatoesand English cucumber: These fresh vegetables add tang and crunch.
Salad greens: We used a mix of spring greens, but baby arugula or other greens also work.
You can put almost anything you like in this Mediterranean bowl: just make sure you make the lemon tahini dressing! Tahini is a Middle Eastern condiment that’s a paste made of toasted sesame seeds. It’s an extremely versatile ingredient you can use to make hummus, sauces and even desserts. For the lemon tahini sauce, you’ll simply combine it with fresh lemon juice, olive oil, honey or sugar (to balance the acidity), and garlic.
Where to find tahini? You can find it in your local grocery store, many times in the international aisle. It is sometimes also located near the peanut butter and other nut butters.
Try a squeeze bottle! Tahini is notoriously hard to measure out, but some brands have convenient squeeze bottles now that make thing easy.
Use quinoa, couscous, or another grain
This Mediterranean bowl works with any type of whole grain! Most often we like to pick a hearty, gluten-free whole grain like rice or quinoa. But when we have the need for speed, we like using couscous or orzo because they’re so quick. Keep in mind that these are both actually pasta (and not suitable for a gluten-free diet). Here are a few grains that would be perfect in this Mediterranean bowl:
The bowl meal concept is ripe for variations and add-ins, and this Mediterranean bowl is a very loose idea. Use it as a template for adding any Mediterranean-style ingredients you like! It’s similar to our Hummus Bowls, which you can use for more inspiration. Here are a few other ingredients that would fit perfectly into this tasty bowl:
This recipe fits the Mediterranean diet, a style of eating that features fresh vegetables, healthy fats and whole grains. It’s a vegan recipe and also Daniel Fast-approved, if you omit the honey from the lemon tahini dressing. Here are a few more Mediterranean-style recipes you might enjoy:
This Mediterranean bowl recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Can I prepare the roasted vegetables ahead of time?
Absolutely! Roasted vegetables can be made a day or two in advance and stored in the refrigerator. Simply reheat them in the oven or microwave before assembling your bowls.
Can I use a different type of grain in this recipe?
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for 3 days. Leftover lemon tahini sauce can be stored up to 2 weeks refrigerated.
Preheat the oven to 425°F. Line two baking sheets with parchment paper.
In a large bowl, combine the chickpeas, sweet potatoes, red pepper and red onion. Toss with the olive oil and 1 ½ teaspoons of the kosher salt. Then toss with the cumin, paprika, garlic powder, coriander, and cinnamon.
Divide the vegetables evenly between the two baking sheets and spread in an even layer. Roast for 20 minutes, then remove from the oven and stir. Roast another 5 to 10 minutes until the sweet potatoes are tender.
Meanwhile, cook the quinoa (or make Easy Couscous): Rinse the quinoa in cold water using a fine mesh strainer, then drain it and shake out the remaining water. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low where the water is just bubbling. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
Make the Lemon Tahini Dressing (store leftovers refrigerated for up to 2 weeks or make in advance).
To serve, place the roasted vegetables over the couscous and salad greens in shallow bowls. Add piles of fresh cucumbers and tomatoes. Drizzle with the dressing and serve. Store leftover roasted vegetables for up to 3 days refrigerated.
If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly…
If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.
The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.
This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.
I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.
Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle…
Make our favorite hummus recipe to whip up this creamy, flavorful dip at home! Discover how to make this Middle Eastern dip, including the classic hummus ingredients, ways to serve it, our special tricks, and more.
Why we love this recipe
A big pile of creamy, savory, garlicky hummus is essential when it comes to snacking, in our opinion! Hummus is basically it’s own food group, these days. But Alex and I have found store-bought hummus can be expensive and not taste so great.
So when we have time, we love to whip up a batch of chickpea dip at home! This our family favorite hummus recipe that has stood the test of time. It’s simple to make and has pure, lemony garlicky flavor. As two cookbook authors, we’ve tested this recipe to perfection: it’s our go-to for snacks, lunches, and parties. Give it a try: we hope you love it as much as we do!
Hummus ingredients
The key ingredients for any hummus recipe is chickpeas and tahini, a paste made from sesame seeds. From there, hummus can be made with any number of ingredients.
The classic flavorings are garlic, lemon juice, and salt. For our hummus recipe, we like adding in cumin to bring in additional savory notes, but it’s optional. Some hummus recipes have olive oil and some do not. We’ve found this recipe tastes great without it, so our recipe doesn’t require this ingredient.
In addition to the ingredients listed above, this hummus recipe uses aquafaba, the liquid form the chickpea can, to make it creamy. This is our trick to the best fluffy, creamy hummus! You don’t have to buy anything extra, so you technically need only 5 hummus ingredients (without the optional cumin!).
Tips for this hummus recipe
If you’ve got 5 minutes and a food processor, this recipe tastes great and is potentially cheaper than many purchased brands. Plus, it’s also fun to whip up knowing that you made it with your bare hands. Here are a few tricks:
Use a food processor. A food processor makes the best hummus because it’s too thick to make in a blender..
Use aquafaba to make a creamy texture. The thick liquid from the chickpea is called aquafaba (you can also use it as a vegan replacement for eggs in some recipes). Here, it gives the hummus a creamy, smooth body.
Blend the garlic with the lemon juice first. This helps to mellow the garlic flavor a bit.
Hummus without tahini
Don’t have tahini? No problem! We’ve got a special variation just for you. This Hummus without Tahini is delicious spin with a secret ingredient in place of tahini.
Variations on hummus recipes
Check out our classic homemade hummus recipe below! Or try one of the recipes below:
There are so many ways to eat this hummus recipe! Here are a few ideas to get you started:
Veggie dip with carrots, celery, cucumber slices, bell pepper, radishes, snap or snow peas, broccoli, and more
Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini
Layered dip like Loaded Hummus Dip, topped with veggies and feta cheese
Bowl meals like this quick Hummus Bowl, served in a bowl with veggies, olives, and rice, orzo or couscous
Sandwiches like this Hummus Sandwich, spread on bread and layered with vegetables
Hummus roll ups or wraps, spread inside a sandwich wrap instead of mayo
Dietary notes
This hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.
Frequently asked questions
Can you freeze hummus?
Yes, you can. Simply freeze in an airtight container, leaving room for the hummus to expand (and drizzle a little olive oil on top). Here’s How to Freeze Hummus.
Is hummus gluten free? Is hummus vegan? Is hummus keto?
Yes, homemade hummus is gluten free and vegan.
No, hummus is not keto friendly.
How many calories in hummus?
A serving of ¼ cup of hummus is approximately 160 calories.
Does hummus have to be refrigerated?
Yes, store hummus in a sealed container in the refrigerator.
How long does hummus last? Does hummus go bad?
Hummus lasts for up to 5 days refrigerated. Hummus does go bad; it can become moldy if stored longer than 5 days.
Does hummus have protein?
Yes, hummus is a great source of plant-based protein! A ¼ cup serving of hummus has 7 grams of protein or 14% of your daily protein intake.
Where is hummus in the grocery store?
It’s different in every grocery store, but hummus is in the refrigerated section, usually near the produce.
Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.
Print Recipe
Print Recipe
Prep Time:
Yield:
Diet:
Category:
Method:
Cuisine:
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone. 
Transport yourself to warm and sunny Greece without having to leave your kitchen! 
Prep Time:
Yield:
Category:
Method:
Cuisine:
Diet:
