{"id":523004,"date":"2026-06-07T11:16:09","date_gmt":"2026-06-07T11:16:09","guid":{"rendered":"https:\/\/www.europesays.com\/ie\/523004\/"},"modified":"2026-06-07T11:16:09","modified_gmt":"2026-06-07T11:16:09","slug":"5-healthy-meals-our-editors-make-with-store-bought-hummus","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ie\/523004\/","title":{"rendered":"5 Healthy Meals Our Editors Make With Store-Bought Hummus"},"content":{"rendered":"

Each month in Well Stocked<\/strong><\/a>, our staff shares unfussy recipe ideas that you can call upon any day of the week. Because yes, our editors love to cook, but sometimes we need to get dinner on the table 12 minutes ago. That\u2019s when we look to pantry and fridge staples that can quickly morph into delicious meals. This month, it\u2019s all about store-bought hummus.<\/p>\n

The other day, I was waist-deep in trivia, rapid-firing questions back and forth with friends. It was then that I found out the single largest serving of hummus was over 23,000 pounds, accomplished by chef Ramzi Choueiri and a group of students from Al-Kafaat University in Lebanon. Wow. Set on a colossal ceramic plate crafted by a local architect, and supported internally with steel tubes, this event set a Guinness World Record<\/a>, solidifying the country\u2019s enthusiasm for the dip.<\/p>\n

That kind of devotion for the dish makes total sense considering how useful it can be at home. Of course homemade is wonderful (and of course we have a favorite hummus recipe<\/a>). But in this case, store-bought is also fine\u2014often even great. A container keeps in the fridge for weeks and can form the base of nourishing beef dinner bowls<\/a>, sizzled dolmades<\/a>, and loaded halloumi and vegetable flatbreads<\/a>. But that\u2019s far from all it can do. Read on to see all the ways our editors are putting store-bought hummus to use.<\/p>\n

A quick Caesar dressing<\/p>\n

When I need a speedy route to a dairy-free Caesar<\/a>, I grab a container of hummus. Whisk it up with grated garlic, nice olive oil, Dijon mustard, a splash of Worcestershire, and acid in the form of lemon juice or white wine vinegar. I like to add chopped anchovies or capers for a little extra salty zing. Leave it on the thicker side and it\u2019s a perfect dip for carrots and celery; thinned with a bit of water it\u2019s a deeply flavorful dressing, ideal for hardy greens like kale or chicories and DIY croutons<\/a>. It\u2019s also excellent tossed with tuna or pasta for an even heartier salad. \u2014Rebecca Firkser, Test Kitchen editor<\/p>\n

Tuna hummus plate<\/p>\n

80% of the time, I\u2019m making hummus\u2014the homemade stuff<\/a> is always the fluffiest\u2014but for the remaining 20% (when I can\u2019t be bothered), the prepared section of Sahadi\u2019s<\/a> in Brooklyn Heights is a reliable standby. I\u2019ll swoosh a couple of heaping spoonfuls onto a large plate, and pile on a drained jar of oil-packed tuna, wedges of jammy eggs<\/a> (6\u00bd minutes, you know the drill), cubed avocado or cucumber, and a healthy squeeze of lemon. Pita chips are a must. Extra points if you dust za\u2019atar on top. \u2014Nina Moskowitz, associate editor, cooking<\/p>\n

California veggie sandwich<\/p>\n

Come June, farmers market<\/a> produce starts to get good\u2014crunchy green cucumbers, buttery avocados, and the cutest gem lettuces you ever did see. Whenever I have a fresh produce haul in hand, I sandwich it all together between two slices of wheat bread smothered, and I mean smothered, in hummus. As a California girlie, I love a veggie sandwich<\/a>, and in the summer months, it becomes my hyper-fixation lunch. The creamy hummus creates a satiating meal, but also has a practical purpose, holding slices of cucumber in place so they\u2019re not slipping out with each bite. \u2014June Kim, executive editor<\/p>\n