Hummus salad - Chickpea salad on hummus
Recipe for "Layered Hummus" — a plate of hummus topped with a crisp chickpea salad.
Servings 4 people
Ingredients
- 1 1/2 batch hummus - try this recipe - or about 400-450 g
Salad
- 1/2 tin chickpeas (use the ones left over from the hummus)
- 3/4 cucumber, cut into chunky slices
- 12-14 cherry tomatoes, cut into smaller pieces
- 2 spring onions, finely sliced - green parts only
- 1/2 small red onion, finely chopped
- 2 handfuls parsley, finely chopped
- 1 handful pine nuts, ideally toasted
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 pinches ground cumin
- Salt and freshly ground black pepper
To serve
- A little olive oil to finish
- Bread, pitta bread or similar, to serve
Instructions
- Mix all the chopped vegetables in a bowl: the drained chickpeas, tomatoes, cucumber, parsley, red onion and the green tops of the spring onions.
- Pour over the dressing ingredients, toss well and season to taste with salt and pepper.
- Spread the hummus over a deep plate, pressing it out with the back of a spoon so it forms a layer about 1 1/2-2 cm thick.
- Top with the chickpea salad and finish with a drizzle of olive oil and freshly ground pepper.
- Serve the salad as a side with barbecued food or roast chicken, or with a slice of baguette or small pieces of pitta bread.