Hummus Salad

This recipe builds off of my Hummus recipe, and gets a bonus of fresh, crisp and crunchy vegetables. The vegetables listed below are the ones I usually have on hand, but many others can be used like, fennel, radishes, celery, carrots. Don’t forget pita bread to scoop up the creamy salad. For a low-carb option, use romaine leaves instead of pita bread.

Prep time: 10 minutes plus the hummus

Ingredients for two servings - main salads:

• 1 cup prepared hummus

• 1/4 cup kalamata or other prepared olives

• 1/2 sliced red pepper

• 1/2 cucumber sliced into spears

• 1/4 thinly sliced onion

• 2 sprigs -leaves of fresh mint, parsley, basil (or all of them)

• handful of leafy greens like arugula, spinach, watercress, romaine

• 3 Tablespoons extra virgin olive oil

• 1 1/2 Tablespoons red wine vinegar

• 4 Tablespoons canned garbanzo beans/chickpeas, drained

• 1/2 teaspoon kosher salt (Morton’s)

• fresh ground black pepper

• For finishing, sprinkle on Sumac, Zaatar, olive oil

Preparation:

1. Place the prepared hummus on one large serving platter or two dinner plates, and spread it all around the bottom of the plate.

2. Place all the sliced greens, vegetables, herbs, olives and garbanzo beans in a bowl and toss with salt, pepper, olive oil and vinegar.

3. Place the dressed vegetables onto the center of the plate with hummus.

4. Toast some pita bread to scoop up the salad and hummus.

5. Enjoy!