If there’s one thing I could eat everyday it’s bread and hummus. Okay, I guess those are two things. I don’t make hummus as often as I’d like, since I like to eat it only with bread and I consider bread to be a “sometimes food”. Nothing in the world can compare to freshly baked bread. And I could eat a lot of it. Everyday. Probably even right now. I’ve had an itching to make hummus for awhile and came up with the idea to make a deconstructed hummus salad. All the ingredients of traditional hummus over a pile of greens. I made it on a whim as a small side dish just before dinner and ended up going back for seconds of the salad. And I ended up making the salad three more times throughout the week. Yeah, I think I have a new favorite hummus recipe now. No bread or taking out the pesky food processor out of storage.
Deconstructed Hummus Salad
1 garlic clove, minced
3 tablespoons extra virgin olive oil
3 tablespoons tahini
1-2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed)
1 tablespoon water
salt, to taste
1 15-oz can chickpeas, rinsed and drained
5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well)
2 tablespoons fresh dill, chopped
sumac or paprika (optional, for garnishing)
Mince garlic and toss in a large mixing bowl. Mix in olive oil, tahini, lemon juice, water, and salt. Stir until everything is mixed together and fold in the chickpeas. Serve the chickpeas over mixed greens tossed with chopped dill. Garnish with sumac or paprika, if desired.
Originally posted in March 2011