Take your hummus up a notch with a gremolata topping – though super simple, it adds amazing, bright flavor.
There are some things I really miss about Wisconsin and Minnesota. Family and friends obviously top that list, but there are a few other things too…
I miss the drivers – they are so much nicer in the midwest. I miss the homes – they are so much cheaper (and bigger!). And I definitely miss the summer season in the midwest. Once the weather turns warm, it feels like everyone in the entire state is outside, and happy, and definitely taking advantage of the nice weather and warm sun. When you have sunny weather year-round, you just don’t have that sense of urgency because the nice weather will likely be there tomorrow. But in the midwest, every summer weekend with nice weather is celebrated in such a big way. I miss the parties, and get-togethers, and weekends at the lake – and alllllllll of the weekend party food.
If you have never experienced a lake weekend, let me fill you in on the food scene: grilled burgers and brats; plenty of potato and pasta salads; and SO many dips. Dips with crackers, dips with chips, and sometimes, dips with veggies.
So here we are, the unofficial start of summer! It’s only right to celebrate with a dip recipe.
This particular dip recipe is brought to you by Crunchmaster, who I’ve partnered with on this post. If you aren’t familiar with Crunchmaster crackers, you should be! I love their crackers – they are thin and crispy, naturally gluten-free, made with 100% whole grains and absolutely perfect for dipping! I used their original multi-seed cracker with this dip, but they offer an array of other flavors and varieties.
That brings us to our dip. I decided to forgo the traditional creamy dip route, in favor of a healthy – but super flavorful – hummus with gremolata. What is hummus with gremolata? Let me explain.
We make our hummus base.
We whip up an herb gremolata, which is just a simple mix of fresh herbs, lemon zest, garlic and a touch of oil.
We toast pine nuts.
It’s flavorful, vibrant, and beautiful. And I don’t think anyone will be upset that you brought a nutritious dip to the party. The gremolata, though super simple, takes the hummus up a notch and adds such amazing bright flavor. It’s also pretty and it’s been scientifically proven that pretty food tastes better. SERIOUSLY!
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations! Thanks to Crunchmaster for sponsoring this post and thanks to YOU for supporting the brands that help support anutritionisteats.com.
- ½ cup finely chopped herbs (I used basil and parsley)
- 1 lemon (zest and juice)
- 1 clove garlic, grated
- 1-15 oz can of garbanzo (chickpeas) beans, drained and rinsed
- ⅓ cup tahini
- 4 Tablespoons olive oil
- 3-5 Tablespoons water
- salt and pepper
- ⅓ cup toasted pine nuts
- crackers (I recommend Crunchmaster!) and vegetables for serving
- Stir together herbs, lemon zest, ½ of the grated garlic and 1 Tablespoon olive oil together in small bowl. Set aside.
- In a food processor or blender, combine juice from lemon (about 3 Tablespoons), remaining grated garlic, garbanzo beans, tahini, 3 Tablespoons of olive oil, 3 Tablespoons of water and salt and pepper.
- Process or blend until smooth. Add 1-2 more Tablespoons of water if you need it to get things moving.
- Taste and adjust seasoning if necessary.
- Layer hummus on plate or platter, top with gremolata, a drizzle of olive oil if desired, toasted pine nuts, and a sprinkle of high-quality salt.