Ingredients
Hummus-style dip
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small garlic clove, grated (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus more to taste
- 2 to 4 tablespoons water, as needed for smoothness
- Optional: 2 to 3 tablespoons finely chopped parsley
Lemon-olive oil topping + olive garnish
- 1 tablespoon extra-virin olive oil
- 1 teaspoon lemon zest (optional) or 1 teaspoon additional lemon juice
- 2 to 3 tablespoons chopped olives (green or Kalamata)
Tomato-cucumber salad
- 2 medium tomatoes, diced (about 2 cups)
- 1 medium cucumber, diced
- 1/3 cup crumbled feta (optional, for extra Mediterranean flavor)
- 1/4 cup sliced or chopped olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley or mint
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Sesame toast
- 4 thick slices rustic bread or pita
- 1 tablespoon olive oil (or olive oil spray)
- 2 tablespoons sesame seeds
- Optional finishing: flaky salt and a squeeze of lemon
Optional warm grilled zucchini (quick)
- Optional: 1 medium zucchini, cut into 1/4-inch thick half-moons
- Optional: 1 tablespoon olive oil
- Optional: 1/4 teaspoon kosher salt
- Optional: 1/4 teaspoon garlic powder or grated garlic
- Optional: Pinch of black pepper
Method
Recipe by Heather Schiefelbein.
- Make the hummus-style dip: In a food processor, combine chickpeas, tahini, lemon juice, 2 tablespoons olive oil, garlic, cumin, and salt. Process until thick and smooth. With the machine running, drizzle in water (start with 2 tablespoons) until the dip is creamy and spreadable. Scrape down the bowl and process again 10–15 seconds. Stir in parsley if using.
- Mix the lemon-olive oil topping: In a small bowl, stir olive oil with lemon zest (or lemon juice). Set aside.
- Make the salad: In a medium bowl, toss tomatoes, cucumber, feta (if using), and olives with olive oil, lemon juice, herbs, salt, and pepper. Let it sit 5 minutes to let flavors meld—just long enough to avoid sogginess.
- Toast the bread: Heat a grill pan or large skillet over medium heat. Brush bread lightly with olive oil and press sesame seeds onto the surface. Toast 2–3 minutes per side, until crisp and deeply golden. You can also do this in a 375°F oven for 6–8 minutes, flipping once.
- Optional: warm the zucchini: Heat a grill pan or skillet over medium-high heat. Toss zucchini with olive oil, salt, garlic, and pepper. Grill/sauté 3–4 minutes per side until tender-crisp with visible grill marks. Transfer to a plate.
- Assemble: Spoon hummus-style dip into a bowl or onto a platter. Drizzle with lemon-olive oil, then scatter chopped olives over the top. Pile tomato-cucumber salad alongside. Serve sesame toast on the side (and zucchini if using).
- Serve right away: Scoop, dip, and snack. If you’re waiting to serve, cover and refrigerate the salad and dip promptly, then bring toast back to room temperature (or re-crisp in a toaster).
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Dip: smooth and creamy, not gritty; it should easily mound and spread with a spoon. Toast: sesame seeds should look toasted, and the bread should feel crisp at the edges. Zucchini (optional): tender-crisp with browned grill marks (not mushy).