Deconstructed Hummus Salad
Sometimes you want something quick and easy, a short cut that will get you most of the way there. Last night, in the midst of my hummus prep, I ran out of steam and with my chick peas soaked, tahini ready and garlic already roasted, I wanted to call it a night. Making the hummus wasn't bothering me, but if there's one kitchen appliance I hate to clean more than anything else, it is the food processor so I blitzed the tahini and plan B was born.
Deconstructed Hummus Salad
You will need the following ingredients:
- 2 cups of chickpeas (how to cook chickpeas)
- 1 head of garlic, roasted
- Tahini
- Olive Oil
- Zaatar
- Cumin
- Garlic Powder
- One lemon
Pour your chickpeas onto a baking tray, drizzle with olive oil, garlic powder and cumin. Give the pan a shake so the cumin covers all the chickpeas. Cut a lemon in half and put it in the tray, and turn the oven to 350. Roast the chickpeas with the lemon for 30-40 minutes, depending how crispy you like them. Roast a head of garlic at the same time.
While your chickpeas are roasting, make a batch of tahini by combining sesame paste with garlic, lemon, olive oil and parsley.
Once the chickpeas have cooked, take them out of the oven, drizzle olive oil over the garlic and plate the different hummus ingredients. Sprinkle some zataar over the tahini and paprika over the lemon for color and serve while the chickpeas are still warm.
You can serve this hummus salad as an appetizer or make it ahead for a quick mid-week dinner with some whole grain pita bread. The roasted garlic is awesome spread across warm, fresh baked bread, and be sure to squeeze some of the lemon juice over the chickpeas for a warm, roasted citrus flavor.
Be sure to check out some of my other other hummus and chickpea dishes:
- Roasted Eggplant Hummus
- Hummus Soup
- How to cook Chickpeas
- Guest Photographer at Joy of Kosher: Jamie Geller’s Hummus Recipe
