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Arugula Salad with Hummus, Oranges and Roasted Beets

I recently made a delicious discovery, and I just had to share.  Hummus with salad.

Arugula Salad with Hummus, Oranges and Roasted Beets

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.

Beets and Oranges

Chive Vinaigrette Ingredients

What are your favorite ways to use hummus?  Please share below!

Arugula Salad Ingredients

Arugula Salad with Hummus, Oranges and Roasted Beets

Arugula Salad with Hummus, Oranges and Roasted Beets
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Arugula Salad with Hummus, Oranges and Roasted Beets

Servings 4 small salads
Author Brandon Matzek

Ingredients

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

Instructions

  1. 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.
  2. 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.

Recipe Notes

* Pre-roasted beets can be purchased for convenience and used here. If you'd like to roast your own beets, start with 2 to 3 bunches of baby beets. Trim root and stem ends, then rinse the beets thoroughly with cold water. Dry beets and place on a large square of aluminum foil. Drizzle beets with olive oil, salt and pepper, then bring the foil up around the beets to form a sealed package. Roast beets at 400°F until tender (30 - 40 minutes). If you want to roast various colored beets, I would recommend roasting each color in it's own foil package to avoid mixing/bleeding of colors. Let the beets cool slightly, then peel off skins (they should just slip right off).

Beets and citrus are in season right now!!  Here are some other recipes on Kitchen Konfidence to use them up:

Raw Carrot and Beet Salad

Raw Carrot and Beet Salad with Feta, Mint and Harissa

Pickled Beet Deviled Eggs

Beet Pickled Deviled Eggs

Beet and Turnip Gratin

Beets and Turnips

Blood Orange Power Juice

Blood Orange Power Juice

Orange Carrot Chia Smoothie

Orange Carrot Chia Smoothie

Orange Cardamom Scones

Finished Scones

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Reader Interactions

Comments

    • Thanks Brian! Winter citrus is always a nice fresh counter to all the root vegetables and bitter greens.

  3. I totally share your love of hummus with salad. I like the way you dress the salad and add the hummus separately. More elegant than what I do, which is just tossing the greens in hummus. 🙂 I’ll try your recipe next time.

    • Hehe thanks Christine! Yeah, it’s a great way to integrate it into the salad. Each bite is a little different.

  10. Hummus Salad! Huh! Brilliant! That really is a delicious discovery! I’ve made hummus into a stuffing for deviled eggs, a sauce for Mediterranean Tacos … the list kinda goes on and on (because I truly {heart} hummus!), but this is a new one for me … and I’m totally loving the idea! Absolutely pinning to remember and to share!

  11. Gorgeous! I did a study abroad for a while in Israel where hummus was frequently used as a base for a variety of dishes – meats, veggies, salads – they’d smear a good helping of it on a plate and then stack the other ingredients on top. It was always delicious! I have no doubt I would love this salad, it looks fabulous!

    • Ah ha!! Thanks for sharing your experiences. Jealous of your study abroad as well. I would love to explore Israel someday.

  14. Hummus with salad? Mind blown. Best idea ever. We typically have 4-5 containers of hummus in the fridge at any given time. A new way to enjoy hummus! Thanks for sharing (sucker for roasted beets, too – this is divine).

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