Last night, I made this quick and delicious Middle Eastern-inspired hummus plate with a distinctive California twist. It was so effortlessly simple that I had the entire thing done easily after work. This was the real deal 30-minute meal (I threw in the fancy rhyme just for kicks). The result was a fantastically fresh and balanced meal.
We had a simple salad, consisted of chopped romaine lettuce, Roma tomatoes and Persian cucumbers dressed simply with lemon juice, olive oil, salt and pepper. Also, we had garlic artichoke couscous with chopped rosemary, thyme, oregano, basil and parsley picked straight from my herb garden (the best 8 dollars I ever spent).
Finally, the star of this show was the avocado hummus, which was made by processing together one 15-ounce can of chickpeas, 1 clove of garlic, 3 tablespoons of extra virgin olive oil, 4 tablespoons of tahini paste, 2 avocados, juice from 2 lemons, 1/4 cup of water (give or take depending on how smooth you like your hummus), and 1/2 teaspoon of salt. I also toasted some pita bread for dipping.
Seriously, this meal is so easy, a (vegetarian) caveman can do it.