Homemade Hummus with Tomatoes and Cucumbers Salad Topping
The reason I love this recipe is because the salad topping for this hummus makes a perfect refreshing, tangy and crunchy addition to this rich tasting hummus.
You can make hummus from tinned chickpeas or boil it yourself, both options are good, just depends on how much time you have. The below recipe is with tinned chickpeas.
Ingredients for Hummus:
1.5 cups of chickpeas
2 cloves of garlic
1 tablespoon of lemon juice
1 tablespoon of extra virgin olive oil
2 tablespoons of Tahini
2 ice cubes
A pinch of paprika
Ingredients for Tomato and Cucumber Salad:
1 cucumber
1 tomato
1 small red onion
1/3 cup of pitted green olives
2 tablespoons of olive oil
A splash of lemon juice
Salt and pepper for seasoning
Make Hummus:
If you are using chickpeas from a can or jar, drain them and rinse them using a colander.
Place the washed chickpeas in a food processor along with all the other ingredients (garlic, lemon juice, Tahini, olive oil, ice cubes, and a pinch of paprika). Puree for 1-2 minutes, then check the consistency and taste. If it's too thick, add another ice cube and process further. Keep tasting and adjust the ingredients to your liking. Sometimes I make it extra garlicky by doubling the garlic cloves.
Make Tomato and Cucumber Salad:
Chop the tomato and cucumber into small cubes.
Chop the red onion into small pieces by halving it, making a horizontal cut in the middle, and then chopping through the layers.
Cut the olives into about four rounds per olive. I prefer everything to be chopped into small pieces so nothing dominates.
Combine all the ingredients in a bowl, add 2 tablespoons of olive oil, squeeze a splash of lemon juice, and season with salt and pepper.
Assemble:
Scoop the hummus into a bowl and top it with the salad. Allow a few pieces to spill over, but try to keep most of the salad on top so you can enjoy both the hummus and salad in one bite. Serve with warm pita bread cut into triangles for a nice little one-bite treat :) Enjoy!
