making everything a salad January 6, 2016

greek salad hummus | running with tweezers

I’m knocking out two of my 2016 goals with one post here – to get back to blogging again more regularly here in the New Year…as well as trying to get in more vegetables wherever I see that I can. We’re trying to cook more at home – busy schedules be damned – and I find myself pulling out some of my older cookbooks that focus on “healthy eating”. The True Food book by Andrew Weil is one of my favorites – not only are the recipes all solid but it’s a stunner.

Hummus is a favorite around our house (as it is in many homes) and we’ve found our favorites are the ones we make ourselves. If you haven’t made hummus at home, give it a go – it’s so economical and easily adaptable to all sorts of flavors. This one has a bit of a Mexican twist with the cumin and jalapeño but it is subtle and marries well with all of the tahini and lemon. Topping it with a salad is a way to not only make it beautiful – we’re eating with our eyes, too – but get in some extra veggies. It all comes together with great texture and freshness. Use whatever ingredients you have on hand…and this is definitely a dish that would make a great entertaining dish that keeps the party snack healthy.

Greek Salad Hummus – serves 4 to 6 as a snack or starter – adapted slightly from the True Food cookbook

For the hummus: 

  • 2 cans garbanzo beans, rinsed and drained thoroughly 
  • 1 large garlic clove, smashed 
  • 2 tablespoons plus 1 1/2 teaspoons tahni – you could omit this if you don’t like it or have a hard time finding it
  • 1/3 cup freshly squeezed lemon juice
  • 1 small jalapeño, seeds removed and roughly chopped
  • 1 teaspoon agave nectar 
  • 1/3 cup coarsely chopped cilantro 
  • 1 1/2 teaspoons ground cumin
  • pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil 
  • fresh ground black pepper
  • toasted pita bread wedges – I’m partial to whole wheat pita that I just warm up quickly in a 250 degree oven

– Throw all of the ingredients into a food processor except for the salt and olive oil. Whiz the mixture together to pulse the ingredients then, with the food processor going, drizzle in the olive oil. I also threw in about 1/4 cup of water gradually through this process to get the hummus to a consistency that I like – blend it to your liking. Taste and season accordingly with salt and pepper…and any additional spices you think necessary. This recipe makes about 2 cups of hummus so there will be plenty for snacking.

For the salad: sliced red onion, halved cherry tomatoes, thinly sliced cucumber, pitted & sliced green or Kalamata olives, crumbled feta cheese (omit it if you want to keep things vegan), fresh herbs like oregano or basil, pea shoots or other kinds of sprouts, chopped romaine lettuce, celery leaves – basically use any combination of the things you like and have on hand to make it for “salad-y”.

To serve: spread some of the hummus on a large plate or small platter…or scoop into a wide mouthed bowl. Scatter the salad ingredient across the top – save the cheese and greens for last since they’ll wilt and get crumbly fastest. Serve with pita bread or pita chips or crudité.

Comments

Lynn Jan 7, 2016 08:01 am

I like to make my own hummus, but hate stirring up tahini. Isn’t that silly? I always wonder if there is a trick to that I don’t know about.

This looks delightful – I love the idea of having the hummus as a base for a salad. My stomach just rumbled at that delightful thought. :)

Meghan Splawn Jan 7, 2016 03:01 pm

Tami – I always admire the simplicity of your styling + recipes. Such a grace + elegance to your work.

This looks incredible.

Allyson Jan 8, 2016 01:01 pm

I love to have hummus at home, but I only ever eat it as hummus. I love the idea of turning it into a salad.

Nivedita Jan 18, 2016 06:01 am

Hey! The Greek Hummus Salad looks so enticing! I’m definitely going to give this a try this weekend! Thanks for sharing :)

Emma Brown Nov 3, 2016 05:11 am

Thanks for this blog, and welcome again to your blog. I like cooking and eating vegetables. I work in a Chinese restaurant and you know Chinese dishes have a lot of vegetables. I like your recipe, keep posting more recipes with more vegetables.