HUMMUS VEGETABLE SALAD
 
Prep time
Total time
 
Author:
Recipe type: Hummus/Salad
Cuisine: American/Middle Eastern
Serves: 4-6
Ingredients
  • 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)
Instructions
  1. First, drain chickpeas. Save some liquid for later.
  2. Throw everything in the food processor (drained chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, pepper, Sriracha sauce and ground cumin).
  3. Blend until combined. Add a couple tablespoons of reserved chickpea liquid. Blend until smooth.
  4. In a medium bowl, combine the cucumber, cherry tomatoes, minced shallot, olive oil, lemon juice, salt and pepper. Mix until combined.
  5. Spoon hummus on to a serving plate, spread it to make a bed for the salad.
  6. Add the salad and top with some clover and radish sprouts. Drizzle with a little bit of olive oil on top. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/hummus-vegetable-salad/