Easy Appetizers: Tabouli-Topped Hummus Delight

Fresh, Flavorful, and Perfectly Simple: A Mediterranean Twist on Classic Dips!

Tabouli-Topped Hummus Delight

Looking for a fresh, vibrant, and incredibly easy appetizer to impress your guests? Tabouli-Topped Hummus Delight is the perfect blend of creamy, zesty, and herbaceous flavors, all in one stunning dish. This recipe brings together the smooth, velvety richness of hummus with the bright and tangy notes of a freshly made tabouli. And the best part? You can make it as simple as you like! By using store-bought hummus, you save time without sacrificing taste, letting you focus on whipping up the tabouli—a quick mix of bulgur, parsley, fresh veggies, and a lemony dressing. The result is a crowd-pleasing dish that’s as beautiful to look at as it is delicious to eat.

This dish is versatile enough for a variety of occasions. Serve it as an elegant appetizer at dinner parties, a light snack for casual get-togethers, or a healthy option for potlucks and game days. With its eye-catching wreath shape and pops of fresh cherry tomatoes, it’s guaranteed to grab attention on any table. Pair it with naan dippers or pita chips for the ultimate dipping experience, and watch it disappear in no time. Whether you're a seasoned cook or new to hosting, this recipe is an easy win that proves great food doesn’t have to be complicated. So why not try it out and add a taste of the Mediterranean to your next gathering?

Enjoy!

 

What Ingredients do I need?

Produce

• Cherry tomatoes
• Italian parsley
• Roma tomatoes
• cucumber
• fresh mint
• scallions
• lemon

Grains

• bulgur

Pantry

• Olive oil
• Salt
• Pepper
• Paprika

Store-Bought Options

• Hummus (any flavor)
• Naan dippers or pita chips
• Pistachios

Substitutions and Variations

Substitutions

• Hummus:  Substitute store-bought hummus with homemade hummus or a different creamy dip like baba ganoush or Greek yogurt with garlic.

• Bulgur:  Use quinoa, couscous, or rice if bulgur isn’t available. For a gluten-free option, quinoa is perfect.

• Italian Parsley:  Swap with curly parsley or a mix of parsley and cilantro for a slightly different flavor.

• Pita Chips or Naan Dippers:  Serve with tortilla chips, crackers, or fresh veggie sticks like carrots and celery for dipping.

Variations

Flavor Boosters for Hummus

• Layered Hummus: Use a mix of classic, roasted red pepper, and garlic-flavored hummus for a colorful base.

• Spiced Hummus: Sprinkle smoked paprika, za’atar, or chili flakes on top of the hummus for added flavor.

Tabouli Twists

• Grain-Free Tabouli: Replace bulgur with finely chopped cauliflower or broccoli rice for a low-carb version.

• Kale Tabouli: Swap parsley for finely chopped kale for a heartier, nutrient-packed version.

• Fruit-Infused Tabouli: Add pomegranate seeds or diced dried apricots for a sweet, tangy pop.

Toppings

• Cheese Lovers: Add crumbled feta or goat cheese on top of the tabouli.

• Nutty Crunch: Sprinkle toasted pine nuts, almonds, or pumpkin seeds for texture.

Presentation Styles

• Layered Dip: Spread the hummus in a dish, layer the tabouli on top, and garnish with cherry tomatoes for a layered dip effect.

• Mini Servings: Serve individual portions in small glasses or bowls for an elegant appetizer presentation.

Kitchen Tips and Notes

Tabouli Tips

• Chop Like a Pro: Use a food processor for parsley and mint to save time. Pulse gently to avoid over-processing into a paste.

• Keep It Fresh: Use firm, ripe tomatoes and seed them to avoid excess liquid in the tabouli.

• Customize the Texture: Cook the bulgur to your preferred texture—softer for a creamier tabouli or chewy for more bite.

• Make Ahead: Prepare tabouli up to a day in advance; the flavors meld beautifully as it chills.

Assembly & Serving Tips

• Presentation Perfection: Use the back of a spoon to create a smooth, even circle or wreath shape for the hummus on your platter.

• Easy Drizzle: For a professional look, drizzle olive oil with a small squeeze bottle or a spoon in a spiral motion over the hummus.

• Room Temperature: Let the hummus and tabouli come to room temperature before assembling for the best flavor.

• Serve Fresh: Assemble the dish close to serving time to maintain the tabouli's vibrant texture and prevent the hummus from getting watery.

Leftover Tips  

• Repurpose Smartly: Use leftover tabouli in wraps, salads, or as a topping for grilled chicken or fish.

     Equipment You May Need     

• Mixing Bowl: A medium to large bowl for combining the tabouli ingredients.  I love the ones with lids as they make great storage for leftovers!

• Measuring Cups & Spoons: To measure the bulgur, olive oil, lemon juice, and seasonings.  This is a great set.

• Knife: A sharp chef’s knife for chopping parsley, mint, tomatoes, cucumber, and scallions. This is a favorite.

• Cutting Board: A sturdy surface for prepping the fresh ingredients.

• Microplane: For zesting the lemon.

• Spoon: For tossing the tabouli.

• Saucepan: To cook the bulgur according to package instructions.

• Strainer: To rinse the bulgur before cooking or drain it if needed.

• Platter or Serving Dish: A flat platter or wide bowl to create the wreath or donut shape with the hummus.

• Food Processor: If making homemade hummus or chopping parsley and mint quickly.

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Tabouli-Topped Hummus Delight

Store bought or homemade hummus (any flavor)

Cherry tomatoes, halved

Pistachios (optional topping)

Paprika (optional topping)

To make Tabouli:

1 1/2 cup cooked bulgur (cooked according to package instructions)
1/3 cup olive oil
1 lemon, zested and juiced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Italian parsley, chopped
1 cup chopped tomato
1 cup small diced cucumber
1/3 cup mint, chopped
3 scallions, chopped

For the Tabouli:  Add ingredients to a bowl and toss to combine.  Chill in the refrigerator for 1 hour.

To prepare the Tabouli-Topped Hummus Delight:  Form a wreath or donut shape with the hummus on a platter.  Top the hummus with the prepared tabouli.  Add cherry tomatoes around the circle.  Drizzle with a little olive oil, top with pistachios, sprinkle with a little paprika, and serve with naan dippers or pita chips.

Easy Side Dishes: Roasted Zucchini with Feta and Dill

 Brighten up your meal with this simple and delicious Roasted Zucchini with Feta and Dill—fresh, flavorful, and the perfect side dish for any occasion!

Roasted Zucchini with Feta and Dill

This Roasted Zucchini with Feta and Dill is a light, vibrant side dish that brings together the freshest ingredients and bold flavors. The zucchini is roasted to perfection, caramelizing slightly while retaining its tender, juicy texture. Topped with crumbled feta cheese for a creamy, tangy contrast and fresh dill for a burst of herbal brightness, this dish is simple yet full of flavor. The combination of savory feta, aromatic dill, and perfectly roasted zucchini creates a refreshing side that complements any main course, making it a versatile and easy addition to your meals all year round.

This Roasted Zucchini with Feta and Dill is a breeze to make, perfect for busy weeknights or when you’re looking for a simple, healthy side dish. With just a few ingredients—zucchini, feta, dill, and olive oil—you can create a flavorful, satisfying dish that’s ready in under 30 minutes.  It’s a great way to get in your veggies.

What Ingredients do I need?

Produce

• 4 medium zucchinis - available all year
• Fresh dill - fresh is best in this dish

Dairy

• Feta cheese (I like to buy a block of cheese and crumble it myself)

Pantry Items

• Olive oil 
• Kosher Salt
• Ground Black Pepper

Substitutions and Variations

Substitutions

• Zucchini: You can substitute with yellow squash or a mix of both for variety.

• Cheese:  Feta Cheese: Swap with goat cheese, ricotta.

• Fresh Dill: Use fresh basil, parsley, or thyme as an alternative herb for a different flavor profile.

Variations

• Add Other Vegetables: Mixed Roasted Veggies: Add other veggies like cherry tomatoes, bell peppers, or red onions to the tray. They will roast nicely alongside the zucchini, adding variety in both flavor and color.

• Add a Crunch: Toasted Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top before serving for added crunch and flavor.

• Add Protein:  For a heartier dish, toss in some roasted chickpeas.

• Lemon Zest: For an extra burst of citrus, add lemon zest to the dish just before serving, along with the lemon wedges.

Kitchen Tips and Notes

1. Even Slicing:  Make sure to slice the zucchini into uniform pieces to ensure even roasting. Aim for 1/2-inch thick slices so they cook at the same rate and develop that perfect caramelized texture.

2. Don’t Overcrowd the Pan:  Spread the zucchini slices out in a single layer on the baking sheet. If the pan is overcrowded, the zucchini may steam rather than roast, preventing that crispy, golden edge. If needed, use two baking sheets.

3. Dry the Zucchini:  Zucchini can release moisture during cooking. After slicing, gently pat the zucchini with a paper towel to remove excess water. This helps the zucchini crisp up while roasting and prevents it from becoming soggy.

4. Use Fresh Herbs:  Fresh dill makes a big difference in flavor compared to dried dill, so opt for fresh if possible. It adds a vibrant and aromatic touch that elevates the dish.

5. Adjust Roasting Time:  Oven temperatures may vary, so check the zucchini after 20 minutes. If the slices are golden and slightly crisped on the edges, they’re ready. If you prefer them more tender, leave them in for a few extra minutes.

6. Serving Tip:  Serve this dish warm with a drizzle of blood Orange Olive oil to bring out the fresh flavors, but it can also be enjoyed cold as a salad, making it versatile for any occasion.

7 Leftovers:  Leftover roasted zucchini can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold on salads!

     Equipment and Items You May Need     

• Baking Sheets – For roasting the zucchini evenly. A rimmed baking sheet is ideal to prevent any liquids from spilling.
• Parchment Paper or Aluminum Foil – Optional, but helps with easy cleanup and prevents sticking.
• Sharp Knife – For slicing the zucchini into uniform rounds.
• Cutting Board – To safely chop the zucchini and any other ingredients.
• Serving Dish – For presenting the roasted zucchini, feta, and dill once cooked.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Blood Orange Olive Oil - This is so good for salads or to brighten up side dishes!

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Roasted Zucchini with Feta and Dill

serves 6

4 medium zucchinis, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Blood Orange Olive oil, for drizzling (optional)

Preheat your oven to 400°F.   Slice the zucchinis into 1/2-inch thick half rounds.  Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased.  Drizzle the olive oil over the zucchini slices.  Season with salt, pepper, toss the zucchini to evenly coat them with the oil and seasonings.

Roast in the oven for 20–25 minutes, flipping halfway through, until the zucchini is tender and slightly caramelized.  Remove and sprinkle crumbled feta cheese over the top.  Sprinkle fresh chopped dill over the zucchini and feta for a burst of fresh flavor.  Drizzle Blood Orange Olive oil over the top and toss all together.  

Serve immediately with a squeeze of lemon juice if desired, or enjoy as is.

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well