I can’t imagine who would name a recipe something like, “Chippy Dippy Hummus Salad.” Surely not me but here I am. It’s the silly, but sticking name that came first to mind when I threw this little baby together as a combination appetizer-salad course to go with two big grandma pizzas Dave made for our Florida family on New Year’s Eve using my Pizza Class recipe. I began by whirring together my take on Jacques Pépin’s basic hummus recipe, meanwhile planning on chopping up a big green salad as well. But as I sliced up a few fresh veggies for dipping, I thought, “Why not dollop — or doll up– this dreamy hummus down the center of a big bunch of arugula seasoned within an inch of its life and stand up the perky veggies around the sides?” I grabbed a 3-quart, rectangular Pyrex casserole from my sister Helen’s pantry and began to put it together, only wondering a minute later about sticking the casserole in one of her large baskets for appearances’ sake. And, if I was going to do that, why wouldn’t I include a few tortilla, pita, and Kettle Salt and Pepper chips for good luck? And, if I’d gone THAT far, how about adding an on-the-rocks glass full of onion dip (I had to make that quick like a bunny), as well as one with pico de gallo, which I’d bought premade at the market? I mean, there was all that extra space needing filling. Sure, I could do that. And did it get eaten pronto? Yes, it did!
I’ll tell you a little about the pizzas and, in the meantime, you can think about the hummus salad for dinner now that you’ve just about decided to embark on healthy January. Haven’t you?!
25+ Scrumptious Dishes to Jumpstart Your Healthy January
20 Main Dish Salads to Continue Your Healthy January
So what’s a grandma pizza, anyway? Did you want to know or maybe make it?
The biggest claim to fame for Grandma Pizza is it needs no special equipment — no pizza stone, no pizza peel, not even a pizza cutter really –and can be made in a home oven rather than a professional pizza oven or a wood-fired oven. It might be made by grandma or even by you. The second important thing is a Grandma Pizza feeds a bunch of folks as it’s made in the ubiquitous rimmed, 18″x13″ half-sheet pan. Make two and you have one big slew of pizza that will easily feed 12. (For singles or folks cooking for two, one half-sheet pan does make enough for two-three meals. Eat half and freeze the other half for another night in a quarter-sheet pan if you have one, taking it out in the afternoon to thaw and later heating it in a moderate oven.)
I think I got the original idea and adapted the recipe for a big, easy pizza from one of my favorite celebrity chefs and restaurateurs, Tyler Florence, many years ago. I’ve tried to find the original recipe online, but I can only find a version that skips a bunch of steps, so I won’t include a link to it. I’m a longtime fan of Tyler’s and Dave and I even had the opportunity to see him at work in his own gorgeous restaurant in San Francisco, where we were rewarded with a big Tyler grin. I’ve a number of Tyler’s books and especially enjoy TYLER’S ULTIMATE. It’s a few years old now but hasn’t aged a bit. Just in case you’d like a new cookbook, that is.
For our Florida dinner, Dave made one meaty pizza (above) and one veggie pizza (below) with the help of our great nephew. There was plenty for 10 for dinner with leftovers for lunch for 5–plus salad– the next day. I’ve taught this pizza class numerous times and Dave was at several of them, including one I did by FaceTime during the Covid downtown. In that instance, I kept the phone and the directions going while Dave actually made the pizza, as did the student in his own kitchen. After that, when pizza time arrived, it was Dave’s night to cook. As pizza is one of my favorite meals, all’s well that ends well. Truth be told, I like a night off from cooking now and again and when it’s something I love, all the better. When someone I love is making something I love, wow.
Now that we’ve solved the problem of how to make a Grandma Pizza (named after Long Island Italian nonnas, by the way), let’s move on to your next great hummus salad. While some of you might not need a recipe at all after checking out the first photograph, I’ll include at least a basic version so you can keep it for reference. There’s food fun in this dish and you’ll find it when you try this:
Chippy Dippy Hummus Salad
Ingredients
SALAD:
- 5 -ounces fresh baby arugula
- 1/8 th teaspoon each kosher salt, fresh ground pepper, and crushed red pepper or to taste
- ½ EACH: red and yellow bell peppers, sliced into 1/2-inch wide strips
- 6 radishes, sliced but not too thinly
- 12 cherry tomatoes–a few will garnish the hummus
- 12 celery sticks, about 4-inches by 1/2-inch
- 1 small zucchini, sliced into spears
- 1/3 English cucumber, sliced into spears
- 16 baby carrots
- 1 lemon, cut into fourths
HUMMUS:
- 2 (15-oz) cans chickpeas, drained *Reserve liquid (aquafaba) from one can
- 5 cloves garlic, minced
- A generous pinch or two each of kosher salt and freshly ground black pepper
- Juice of one large lemon–or more to taste
- 4 tablespoons peanut butter or tahini
- 3-4 dashes Tabasco or other hot sauce—or to taste
- 2/3 cup extra-virgin olive oil
- Smoked paprika or fresh ground black pepper or chopped roasted red peppers
CHIPS AND DIPS:
- 2 cups EACH: tortilla chips, pita chips, and potato chips
- ½ cup sour cream onion dip, homemade or purchased
- ½ cup pico de gallo, homemade or purchased
Instructions
MAKE THE ARUGULA SALAD BASE:
- Toss together the arugula with the spices and spread evenly in a 3-quart, rectangular casserole or large, shallow bowl. Set aside the casserole along with the raw vegetables and lemon.
MAKE THE HUMMUS:
- In a food processor fitted with the steel blade, pulse until well-blended the drained chickpeas plus a good drizzle of the reserved liquid (aquafaba) from the chickpeas-a couple of tablespoons, perhaps, depending on the texture you desire. Add the minced garlic cloves, the salt and pepper, lemon juice, peanut butter or tahini, Tabasco, and process, pulsing, until smooth.
- Leaving the machine running, drizzle in the extra virgin olive oil until well-blended. Taste and adjust seasonings, adding a little more chickpea liquid, if needed. You’ll add the garnishes in a moment. Set aside just for a moment.
ASSEMBLING:
- Place the casserole dish or large, shallow bowl with the arugula in a large basket or on a large serving platter lined with towels or napkins. (Another half-sheet pan would do in a pinch in place of the basket.)
- Spoon the prepared hummus down the center of the seasoned arugula in the casserole dish. Sprinkle with paprika or black pepper (plus roasted peppers, if using) and garnish with a few cherry tomatoes.
- Arrange the raw vegetables in groups around the edges of the arugula salad, adding the lemon wedges at the corners.
- Arrange each variety of chips and then glasses or bowls of dips in between along the outer edges of the casserole dish, spreading to fill all the spaces.
- Check out your gorgeous work and rearrange as needed.Hummus can be made a day or more ahead but cut the fresh vegetables and assemble the salad, chips, and dips just before serving.
STORAGE: Hummus will keep 3 days in the refrigerator and can also be frozen.
Notes
No food processor? Hello, potato masher. No potato masher? Hello, fork.
Make French Onion Dip (Or follow the directions on the Lipton Dry Onion Soup box.)
ABOUT THE HUMMUS: I’ve made several versions and bought a few, too. Homemade is sooooooo much better and I do adore Jacque Pépin’s recipe. (See link down below.) You might know he’s a real hero of mine. (I also like Melissa Clark’s recipe (Melissa is another longtime hero); you could try that if you’d like to cook your own chickpeas. This version is done in an Instant Pot but I’ve done it on the stove.) I did search, attempting to find the written recipe by the Chef Pépin, but I couldn’t find it. I hope I remember this right, but you can always watch the video. You should do it and commit the recipe to memory–or jot it down and tape it inside a cupboard door– as it’s so uncomplicated and straightforward. You’ll be glad you did and, mais oui (but, of course), you can make it your own with individual additions or changes: Cumin? Feta? Za’atar? Sun-dried tomatoes? Parsley? Basil? For instance, this version is werewolf-repellant garlicky, which is unusual for a French chef. Don’t say I didn’t tell you. I will mention that the video seems to have changed (perhaps there are two?) because the original version didn’t include Tabasco, for instance, and I added it. In the video I’ve recently looked at, Tabasco is used. Well, no matter; I give credit where credit is due and hope you’ll enjoy the video linked here:
Link to video of Jacques Pépin making hummus
LIFE GOES ON:
The quick New Year’s trip to our family in Florida was all it needed to be. One of the things I’m amazed by at each visit are Florida sunsets:
above: niece Shari and me
below: sister Helen and me
below: out to lunch with sister Helen and niece Kathie
As always, I’m glad to get home to my own pillow, coffeepot, and stove. Last night I roasted a small hen in a covered 6-qt dutch oven with red beets, butternut squash, and red onions. While we love a roast chicken dinner with pan juices, we’re also always sold on chicken sandwiches, tacos, and soup the following days. Oh, homey dinner and leftovers 🙂
Would you like a recipe to roast a chicken and vegetables? Try this.
I'm just getting ready to cook again for our local Family Promise families in Colorado Springs. These are parents and kids experiencing homelessness who've been selected for a local program where they live together with other families in a house for an average of 2-3 months. In the meantime, they find help with employment, housing, childcare, financial planning, healthcare, and more. There are different volunteer opportunities in different communities--lots besides cooking-- and if you're interested in joining the team, check this out.
Today is Epiphany in my world. January 6, the day of eye-opening wonder and amazement. May all your visions be glorious. May light be your guide.
Happy and Peaceful New Year. I look forward to sharing whatever I’m cooking in 2026 and am happy you’re along for the ride. Thanks! I so appreciate you.
Cook what you love and love what you cook,
Alyce
P.S. If you baked my 2025 Christmas cookie, I’d love to see photos and/or hear your reactions.
