Deconstructed hummus salad

By cooklynveg
March 21, 2010
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Author Notes:

I love Hummus - I love it as a whole, and I love all of it's component parts - chickpeas, tahini, lemon juice, olive oil and garlic, plus whatever else you care to add to tart it up a bit (roasted peppers, olives, herbs, tomatoes).
And that's basically what this salad is, it's great served over a bed of lettuce leaves or mashed up a bit and put in a sandwich or pita with falafel.

Recipe note: Tahini makes the base for the dressing, it's basically sesame seed paste - it's available in most big grocery stores (I think? in NYC at least). This salad stores well - in fact it's made an hour or so ahead of serving to let the flavors develop.


Serves: 2 to 3

  • 1 lemon, juiced
  • 2 teaspoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • salt and pepper
  • 2 cups cooked chickpeas
  • 1 tomato, chopped
  • 1/2 cup good black olives
  • 1 red or yellow pepper, chopped
  • 1 handful of chopped fresh herbs, I used watercress
  1. Mix the chickpeas, tomatoes, olives, peppers and herbs together in a bowl. Mix all the dressing ingredients together well (you may need to use a whisk or fork as the tahini paste can be thick).
  2. pour the dressing over the salad and mix well.

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