The easiest way to give your hummus an upgrade? Bake it

February 23, 2020 at 12:00AM by CWC

Most people can agree that there’s one standard way to eat hummus: straight out of the tub. It’s pretty much always served as a cold dip, so why mess with a good thing? Well, I’m here to tell you something that will probably make you a little suspicious, but hear me out: Hot hummus is good too, and baking it will most definitely change your snack life for the better.

You can only dip so many carrot and celery sticks before you send the chickpea-packed staple right back into the fridge. When I came across baked hummus, my eyes lit up. Not only is it such an easy way to upgrade what’s already in your fridge, but it also makes the finished product taste—dare I say it—even more delicious. Just ask Sarah Schutz, the healthy food blogger behind The Cutting Veg, who dreamt up the perfect recipe.

For her baked hummus recipe, she starts by spreading two containers of hummus—whichever kind you want—in a baking dish. Next, you sprinkle on some of your Mediterranean favorites, like sun-dried tomatoes, feta cheese (or you non-dairy cheese of choice), spinach, and capers. Then finish things off by drizzling on some olive oil and popping it in the oven for about 20 minutes.

“The idea for baked hummus came from a restaurant I went to in Israel where they served the hummus warm. It has a similar texture to cold hummus but, when you warm it up, it takes on the flavors of whatever you top it with much more intensely than the cool version,” she says. “The top gets a little dry and crunchy, almost like a giant roasted chickpea, but the hummus is warm and creamy underneath. I love dipping pita chips, tortilla chips, toasted naan, celery, carrots, and bell peppers in it.”

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If you want to try baked hummus for yourself, follow Schultz’s easy recipe below. Whether you’re making it for a party, or just snacking at home, it’s sure to become a new favorite.

Baked hummus recipe

2 containers hummus of your choice
3-4 sun-dried tomatoes, excess oil drained and chopped
2 tbsp crumbled feta
1 tbsp olive oil
¼ cup chopped fresh parsley

1. Preheat the oven to 350°F. In an 8×8 pan, spread hummus in an even layer.
2. Sprinkle feta and chopped sun-dried tomatoes evenly across the surface of the hummus. Drizzle with olive oil.
3. Bake for 15 to 20 minutes until the top becomes slightly golden.
4. Serve warm with crackers, pita chips, crudité, or other dippers.

Here’s why chickpeas are nothing short of a superfood:

Here are some other creative ways to eat hummus when you’re tired of dipping your veggies. Then check out the healthiest hummus varieties that go way beyond chickpeas.

Author Tehrene Firman | Well and Good
Selected by CWC