Hummus Salad
This hearty and flavorful Hummus Salad is packed with Idaho chickpeas and fresh vegetables, complemented by a zesty tahini dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopreferred.com.
Cooking tools:
- Food processor
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Whisk
- Serving platter
- Plate
- Spoon
- Bread knife
- Stove
- Kitchen timer
- Fine-mesh sieve
- Tongs
- Peeler
- Wooden spoon
- Airtight container
Ingredients
- 1 ½ cups dried Idaho chickpeas, soaked overnight
- Water, for cooking chickpeas
- 1 medium yellow Idaho onion, cut in half
- 1 carrot, peeled, cut in half
- 4 cloves garlic, crushed
- 1 ½ teaspoons tahini (sesame paste)
- 2 teaspoons garlic, minced
- 2 tablespoons lemon juice, approximately
- 1/8 teaspoon cayenne pepper, ground
- Salt
- pepper
- 6 tablespoons extra virgin olive oil, divided
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano or thyme
- 1 medium cucumber, diced
- 1 small red Idaho onion, thinly sliced
- 1 large or 2 small ripe Idaho tomatoes OR cherry tomatoes, diced
- 1 small head of romaine lettuce, chopped
- ¼ cup feta cheese, crumbled (Idaho)
- 1 can (15 ounces) white beans, drained and rinsed
- Microgreens, for garnish
- Ciabatta bread, thinly sliced
