Deconstructed hummus salad

Serves
2 to 3

Author Notes

I love Hummus – I love it as a whole, and I love all of it’s component parts – chickpeas, tahini, lemon juice, olive oil and garlic, plus whatever else you care to add to tart it up a bit (roasted peppers, olives, herbs, tomatoes).

And that’s basically what this salad is, it’s great served over a bed of lettuce leaves or mashed up a bit and put in a sandwich or pita with falafel.

Recipe note: Tahini makes the base for the dressing, it’s basically sesame seed paste – it’s available in most big grocery stores (I think? in NYC at least). This salad stores well – in fact it’s made an hour or so ahead of serving to let the flavors develop. —cooklynveg

Ingredients

1

lemon, juiced
2 teaspoons

tahini
2 tablespoons

extra virgin olive oil
1

garlic clove
salt and pepper
2 cups

cooked chickpeas
1

tomato, chopped
¹/₂ cup

good black olives
1

red or yellow pepper, chopped
1

handful of chopped fresh herbs, I used watercress

Directions

Mix the chickpeas, tomatoes, olives, peppers and herbs together in a bowl. Mix all the dressing ingredients together well (you may need to use a whisk or fork as the tahini paste can be thick).
pour the dressing over the salad and mix well.

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