Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (7)
I made this for company that eat plant based and we all loved it. I would definitely make this again. I used more lemon zest and lemon juice to have a stronger lemon flavor. I didn’t use oil free hummus–just regular plain hummus. I didn’t find this bland at all. Had a lot of flavor. Requires alot of prep of the veggies. Took me more than 20 minutes to chop everything.
Excellent!!
This was so good! I typically don’t like penne pasta so I used Angel hair. Well penne will definitely mix with the hummus better. Putting that aside, the hummus with the lemon was perfection and the kalamata olives were the perfect tough. I’ll definitely be making this again…with penne.
Decided to make this recipe because I actually had all of the ingredients on hand (used yellow squash instead of zucchini). It’s a nice change of pace and pretty tasty, but the verdict is still out on if I’d make it again. It’s also good to know that you could probably add any vegetable, maybe spinach or broccoli.
Can I buy this hummus in Europe somewhere?
Hummus is very easy to make on your own.
This is delicious. Using the hummus to make things creamy is genius. And I love hummus.