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[1] For lunch, top hummus with a Greek salad (photo courtesy DeLallo Foods).
[2] Another way to plate. You can create variety with chopping techniques: dicing, julienning, shaving, spiralizing, etc. (photo courtesy DeLallo Foods).
[3] A “rainbow salad” topped with flavored hummus (photo courtesy Bush’s Beans).
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Most Americans enjoy hummus as a dip. That’s how we served it last night for Oscar fare, with crudités and pita chips.
But we also like hummus as a luncheon dish, with a variety of salad toppings. You can also set it up as a DIY buffet.
Today’s tip: Add hummus to Greek salad ingredients. Here’s what you need for your dish.
RECIPE: HUMMUS SALAD
Ingredients
Hummus (consider two or three flavors of hummus instead of one)
Feta
Kalamata olives
Red bell peppers, raw or roasted (pimento)
Pepperoncini
Tomato (depending on the season, cherry tomatoes may be best)
Cucumber
Red onion or scallion
Stuffed grape leaves
Garnish: fresh chopped basil, dill, oregano, parsley
Optional dressing: extra virgin olive oil, red wine or balsamic vinegar
Whatever Else You Like
Anchovies, sardines, tuna
Baby potatoes
Beets
Carrots
Chickpeas
Falafel (get them frozen at Trader Joe’s)
Hard-boiled eggs
Marinated eggplant
Pickled vegetables
Radishes
Roasted vegetables (substitute for the fresh ones)
Romaine
For A Layered Salad
Instead of all hummus, divide the bottom layer into:
Hummus
Babaganoush
Tabbouleh
Tzatziki or Greek yogurt*
Serve with a side of pita, or turn pita chips into croutons for the salad.
MORE WAYS TO USE HUMMUS
THE HISTORY OF HUMMUS
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*For more flavor, mixed chopped dill and/or scallions or chives into the yogurt. If you have it, add a bit of lemon zest.
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