{"id":914537,"date":"2026-06-21T20:13:31","date_gmt":"2026-06-22T01:13:31","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2026\/06\/21\/5-healthy-meals-our-editors-make-with-store-bought-hummus\/"},"modified":"2026-06-21T20:13:31","modified_gmt":"2026-06-22T01:13:31","slug":"5-healthy-meals-our-editors-make-with-store-bought-hummus","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2026\/06\/21\/5-healthy-meals-our-editors-make-with-store-bought-hummus\/","title":{"rendered":"5 Healthy Meals Our Editors Make With Store-Bought Hummus"},"content":{"rendered":"
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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.<\/em><\/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<\/em><\/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<\/em><\/p>\n

California veggie sandwich<\/p>\n

Come June, farmers market<\/a> produce starts to get good<\/em>\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,<\/em> 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<\/em><\/p>\n<\/div>\n

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Two-minute pasta sauce<\/p>\n

The container of hummus always in my fridge is most often deployed for sandwiches and snacks. But on a recent evening, I turned it into a two-minute pasta sauce. I was inspired by Christian Reynoso<\/a>, a chef and author whose recipes I love. I ran with the idea and streamlined the method out of unabashed laziness: scooped the hummus into a bowl, mixed it with olive oil and lemon juice, added hot spaghetti and a bit of pasta water, tossed, tossed, tossed, and topped it with also-store-bought zhug (Trader Joe\u2019s has a good one<\/a>). Thanks to the hummus, it was creamy and filling and, above all, quick<\/em>. Next time maybe I\u2019ll crumble some feta on top. \u2014Emma Laperruque, cooking director<\/em><\/p>\n

Mayo-less BLT<\/p>\n

As a lifelong mayo-phobe, I gleefully skip past most dishes that include the stuff. I don\u2019t crave deviled eggs or tuna salad\u2014but have you seen a BLT<\/a>? One made with toasted, grainy sourdough bread, piled almost too high with thick slices of heirloom tomatoes, crispy bacon, and tender leaves of lettuce? Why must it be slathered in mayo? I respect the role the condiment plays: adding much-needed moisture and fat. But hummus can do the same job. A layer of the creamy dip transforms my dry and underseasoned sandwich into a craveable one. I often take a cue from Amanda Shapiro\u2019s saladwich<\/a> and mix a healthy squeeze of mustard into the spread. It\u2019s my very own special sauce. \u2014Kelsey Jane Youngman, senior cooking editor<\/em><\/p>\n<\/div>\n<\/div>\n

Nina Moskowitz
Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Each month in Well Stocked , 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<\/p>\n","protected":false},"author":1,"featured_media":914538,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22531,22659],"tags":[14545,19632],"class_list":["post-914537","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy","category-meals","tag-healthy","tag-meals"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/914537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=914537"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/914537\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/914538"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=914537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=914537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=914537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}