I received a copy of Ina Garten’s newest cookbook as a gift recently. She has a recipe she calls Israeli Vegetable Salad, that looks amazing. Of course I had to try it. And of course, made a few adjustments. Because, really, do I ever follow a recipe exactly? The result is this lovely Hummus and Vegetable Spread. It is the perfect potluck dish when you are want something healthy on the table.
I have to say, it turned out amazing. I served it with crisp pita chips and we ate it like a hearty dip.
Hummus and Vegetable Spread
Ingredients
Hummus
- 2 15oz cans chickpeas rinsed and drained
- 1 cup tahini (sesame paste)
- 3 large cloves garlic chopped
- 3/4 cup lemon juice
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp Sriracha
- 2 Tbsp olive oil
Salad
- 1 large hothouse cucumber (English cucumber) unpeeled, and chopped into small dice
- 1 cup cherry tomatoes halved
- 1 cup sweet red pepper diced
- 3/4 cup red onion finely diced
Salad Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 tsp salt
- 1 tsp black pepper
Instructions
-
Combine chickpeas, tahini, and garlic in food processor fitted with a large blade. Mix on high for about 30 seconds.
-
With processor on, drizzle remaining ingredients through feed-tube. Blend well. If hummus is too thick, thin with a small amount of warm water.
-
Hummus can be either used immediately, or placed in the fridge overnight.
Salad
-
Vegetables can be chopped and stored in airtight containers the day before serving. I did this to save some time on the day of serving.
Salad Dressing
-
Place the dressing ingredients in a pint size mason jar. Seal tightly with lid and shake very well to combine.
Serving
-
On a large, rectangular platter, spread hummus in a thick layer. Making sure to keep the edges mounded a bit to hold the salad.
-
In a large mixing bowl, toss all the salad ingredients with the dressing.
-
With a slotted spoon, place vegetables on top of hummus. Make sure to leave the edges of the hummus visible.
-
Sprinkle lightly with kosher salt, pepper, and drizzle of olive oil (if desired). Serve with pita chips.