This hummus is a WD staple recipe that can be adjusted any time it’s made—use white beans; add roasted bell peppers, artichoke hearts, or roasted garlic; top with fresh feta and pine nuts—the variations are endless!

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YIELD — 1 serving

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Ingredients

FOR THE HUMMUS

1 cup garbanzo beans, rinsed
1 clove garlic
½ Tbsp tahini
1 tsp extra virgin olive oil
1 Tbsp lemon juice
Kosher salt

FOR THE PLATE

1 cup tomatoes, halved or quartered
½ cup persian cucumber, thinly sliced
¼ cup red onion, thinly sliced
2 Tbsp feta
1 tsp extra virgin olive oil
½ tsp oregano
½ whole wheat pita

Directions

1. Make the hummus: Add all ingredients to a food processor and puree until smooth, adding a splash of water as needed.

2. Assemble the salad: Plate hummus; top with tomatoes, cucumber, onion, and feta. Drizzle with olive oil and garnish with oregano. Serve with toasted pita.

PREP-AHEAD: The hummus can be made in advance and stored in the fridge for up to three days.

NOTES: Use GF bread to make GF.

Nutrition Information

Calories: 398
Carbs: 46g
Pro: 16g
Fat: 18g

photo for Weeknight Dinners by Melissa Peterson

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.