I recently made a delicious discovery, and I just had to share. Hummus with salad.
Hummus, that Middle Eastern dip made with chickpeas, tahini, lemon juice, garlic and olive oil, is always in the fridge at my house. I mainly find myself dipping things into it like pita (regular or crisp), vegetables or chunks of warm, crusty bread. But I also like to use hummus in more untraditional ways like as a spread for a turkey sandwich or whisked into a lemony vinaigrette. Here, hummus is the flavor-packed base upon which a bright, sweet-tart salad sits. Let’s dig into it.
This recipe starts with a pale swath of creamy hummus (store-bought is fine here) centered on a salad plate. Next, a tangle of peppery arugula dressed in a chive vinaigrette is placed on the hummus. There’s three tablespoons of acid to four tablespoons of oil, placing this dressing solidly in the tart-acidic camp. The salad is finished with sweet rounds of juicy citrus and tender halves of roasted baby beets scattered about. Each bite is a little tart, a little sweet and a little peppery with a balanced richness from the hummus. So damn tasty. Continue reading for the recipe.
What are your favorite ways to use hummus? Please share below!
- For the vinaigrette:
- 2 tablespoons of fresh lemon juice
- 1 tablespoon red wine vinegar
- A dab of honey, plus more to taste
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 2 tablespoons finely chopped chives
- For the salad:
- 3 ounces of arugula
- 3/4 cup hummus
- 8 ounces cooked and peeled baby beets*, halved
- 2 oranges, peel and pith removed, sliced horizontally into rounds
- To make the vinaigrette, whisk together lemon juice, vinegar, honey, 2 pinches of salt and several turns of black pepper. Whisk in olive oil in a slow steady stream, and continue whisking until emulsified. Whisk in chopped chives, then season to taste with additional honey, salt and pepper. Flavors should be bright and acidic.
- To assemble the salad, toss arugula with a few spoonfuls of the vinaigrette. The greens should be glistening with, but not drowning in, the dressing. Spoon 3 tablespoons of hummus onto the middle of a salad plate, then spread it into a flat, wide disc. Top with dressed arugula and a scattering of halved beets and orange slices. Finish with a small drizzle of vinaigrette and some freshly ground black pepper. Repeat with 3 other salad plates. You could also divide ingredients between 2 large plates for a more substantial salad.
Beets and citrus are in season right now!! Here are some other recipes on Kitchen Konfidence to use them up: