Roasted Red Pepper Hummus Dip

Sometimes you just have to put the kids to bed early, and invite a couple of grown-ups over for a night of snacks, games, music, and laughter. Since we live way far outside of town, through the woods, beyond numerous coves, at the end of a peninsula almost in the ocean, and getting a babysitter is costly and never easy, we often opt to stay in, and have a mini party on our own turf. It’s always fun to host a house party!

This summer, I have big plans. I want to project a movie on the side of our old barn. I want to string up lights and have a piñata filled with wax lips. I want a makeshift dance floor where couples sway together under the moon and stars to Patsy Cline and Loretta Lynn records. I want to sit beside the fire pit and toast marshmallows. I want to play charades and a silly guessing game called Snaps. I want to serve all my favorite foods and fizzy punch with sherbet in our big vintage punch bowl. I want to play croquet in the dark and catch fireflies like we did when we were kids. I want to laugh with my friends all night. And by “all night” I mean until 10:47, because I turn into a literal pumpkin at 11. 

The menu includes all my snacking favorites: good charcuterie, mustard pickles, spring radishes with butter, salt, and baguette, and locally made ricotta cheese. I want the food we serve our friends to be homemade, high quality, and a little unexpected. We’re definitely having a Midsummer party this year. It’s going to be magical.

Let me just say THIS IS THE PERFECT PARTY DIP. It is creamy and yummy with just a little oomph. But I couldn’t stop there. I had a EUREKA moment, a scathingly brilliant idea to craft the most Mediterranean dip ever. I got Kalamata olives, artichoke hearts, and beautiful green beans, extra virgin olive oil, and warmed Naan bread for dipping. This is how I built the ultimate summer gathering hors d’oeuvre that everyone will be asking about the next day.

Ultimate Mediterranean Dip
Serves 6-8


  • 1 can (16 ounce) BUSH’S® Garbanzo Beans, drained and rinsed
  • 1 package BUSH’S® Roasted Red Pepper Hummus Made Easy 
  • 1 15 ounce can artichoke hearts, drained and roughly chopped
  • 1/2 cup Kalamata olives, roughly chopped
  • 2 cups lightly steamed green beans
  • 1/4 cup flat leaf parsley, roughly chopped
  • 4 pieces Naan bread, warmed through in a 250 degree oven
  • Drizzle of extra virgin olive oil


Drain and rinse beans and add to food processor.  Add contents of BUSH’S® Roasted Red Pepper Hummus Made Easy pouch.

Fold in artichoke hearts. Top with olives. Sprinkle with parsley. Drizzle a little olive oil over all. Serve with green beans and warm Naan.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


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