Use hummus as the base of a salad. Photo courtesy Chalk Point Kitchen | NYC.

Last month we featured 20 different ways to use hummus. But we left off at least one: this hummus salad.

This appetizer concept, by Executive Chef Joe Isidori of Chalk Point Kitchen in New York City, piles crunchy veggies atop a base of hummus, served with a side of pita wedges.

First, consider the hummus. Chef Isidori makes his own, but if you’re buying yours, check out the myriad of flavored hummus—everything from roasted garlic to spicy chipotle.

Cut up your “salad”—beets, carrots, cherry tomatoes, cucumbers, green onions, olives, pickled vegetables (Chef Isidori used pickle onions, we used dilly beans), radishes, etc.—and toss it lightly in a vinaigrette. You can top the hummus with romaine or other crunchy lettuce before adding the other vegetables.

For a final flourish, top with minced fresh herbs and some optional feta cheese, and serve with toasted pita chips.

You can easily turn this into a light lunch or vegan dinner, and feel good that you’re eating healthfully, sustainably and tastily.

EASY VINAIGRETTE RECIPE

There’s no need to buy bottled vinaigrette. Just open a bottle of olive oil and a bottle of vineagar—two kitchen staples—measure them in a ratio of 3:1 and whisk vigorously.

Start with 3 tablespoons of oil and 1 tablespoon of vinegar. Add a pinch of salt and pepper and a pinch of dry mustard. The latter helps the emulsion stay together and contributes a wee bit o flavor.

The magic comes when you use different oils—flavored oils, nut oils—and vinegars; substitute lemon or lime juice for some or all of the vinegar; and add other flavor dimensions such as condiments (chopped olives, mustard, relish), heat, herbs and sweetness (honey, maple syrup).

Here’s our master article on how to create great vinaigrette.