Hummus and Mixed Vegetable Salad
25 minutes
Hummus is the dressing in this crisp vegetable salad. If you want to save time, you can always use prepared hummus.
Zoë Harpham
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Ingredients
Serves: 4
- HUMMUS
- 2 (400g) cans chickpeas
- 1/3 cup (85g) tahini (sesame seed paste)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 large garlic cloves, crushed
- 2 tablespoons chopped fresh flat-leaf parsley, coriander or mint
- SALAD
- 1/2 telegraph cucumber, pared into ribbons with a vegetable peeler
- 2 carrots, peeled and pared into ribbons with a vegetable peeler
- 1 red onion, thinly sliced
- 85g radishes, sliced
- 85g mixed salad leaves, such as rocket, mizuna and watercress
- 2 tablespoons rice vinegar
- 1/2 cup (50g) hazelnuts, toasted and chopped
- 4 lemon wedges (optional)
- 4 sesame pita breads, warmed
Directions
Preparation:25min ›
Ready in:25min
- Reserve 1/4 cup (60ml) of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed. Season to taste.
- Put the cucumber, carrots, red onion, radish and salad leaves into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
- Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if you like, and warmed pita bread.
