Inspired by my idol, Ina Garten’s Israeli Vegetable Salad, this Hummus Vegetable Salad is super fresh, easy, healthy and very pretty. If it’s a human, I’d say she’s very photogenic. I love hummus because it’s an easy, no-brainer, cannot mess it up kind of food. I’ve made hummus before, like the Roasted Red Pepper Hummus and Avocado Hummus. Today though, I’m making the basic hummus topped with some colorful, yet simple salad and like Ina says “how bad could that be?”.
The basic hummus is usually made of chickpeas (garbanzo beans), tahini
For the salad, you can use whatever veggies you like. Mine, I used English (hothouse) cucumber (because they’re seedless), sweet multi-color cherry tomatoes and shallot. Mixed them with simple dressing, extra virgin olive oil, fresh lemon juice, salt and pepper. Mound the salad on top of a bed of hummus and top with some clover and radish sprouts (or any sprouts you can find). Have it with pita bread or chips too, if you’d like.
Let’s cook some food!
First, drain chickpeas. Save some liquid for later.
Throw everything in the food processor (drained chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, pepper, Sriracha sauce and ground cumin).
Blend until combined. Add a couple tablespoons of reserved chickpea liquid.
Blend until smooth.
In a medium bowl, combine the cucumber, cherry tomatoes, minced shallot, olive oil, lemon juice, salt and pepper.
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Mix until combined.
Spoon hummus on to a serving plate, spread it to make a bed for the salad.
Add the salad and top with some clover and radish sprouts. Drizzle with a little bit of olive oil on top. Enjoy!
Hope you give this fresh, easy, healthy and pretty Hummus Vegetable a try and let me know how it goes. The recipe card and comment box are below.
- For the hummus:
- 1 (15 oz) can chickpeas (garbanzo beans), drained
- 2-3 tablespoons liquid of the chickpeas
- ½ cup fresh lemon juice (about 2 lemons)
- 6 garlic cloves, minced
- 1½ teaspoons ground cumin
- ½ teaspoon Sriracha sauce
- 2 tablespoons of extra virgin olive oil plus more to drizzle on top
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- For the salad:
- 2 cups cherry tomatoes, halved
- 1 English (hothouse) cucumber, diced
- 1 small shallot, minced
- ¼ cup lemon juice (about 1 lemon)
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- clover and radish sprouts (or any sprouts you can find)
- First, drain chickpeas. Save some liquid for later.
- Throw everything in the food processor (drained chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, pepper, Sriracha sauce and ground cumin).
- Blend until combined. Add a couple tablespoons of reserved chickpea liquid. Blend until smooth.
- In a medium bowl, combine the cucumber, cherry tomatoes, minced shallot, olive oil, lemon juice, salt and pepper. Mix until combined.
- Spoon hummus on to a serving plate, spread it to make a bed for the salad.
- Add the salad and top with some clover and radish sprouts. Drizzle with a little bit of olive oil on top. Enjoy!
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