HUMMUS VEGETABLE SALAD
Author: Mink
Recipe type: Hummus/Salad
Cuisine: American/Middle Eastern
Serves: 4-6
- 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!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/hummus-vegetable-salad/
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