Ingredients
- HUMMUS
- 2 x 400g cans chickpeas
- 3 tbsp tahini (sesame seed paste)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 large garlic cloves, crushed
- 2 tbsp chopped fresh parsley, coriander or mint
- SALAD
- ½ cucumber, pared into ribbons with a vegetable peeler
- 2 carrots, peeled and pared into ribbons (or sliced into fine strips)
- 1 red onion, thinly sliced
- 85g radishes, sliced
- 85g mixed salad leaves (such as rocket, mizuna and watercress)
- 2 tbsp seasoned rice vinegar
- 50g hazelnuts, toasted and chopped
- TO SERVE lemon wedges (optional), 4 sesame pitta breads (or Greek daktyla), warmed
Description
Homemade Hummus Only Takes A Few Moments To Whizz Together And Makes A Perfect Light Lunch, Served Simply With Pitta. But For A Balanced Meal, Turn It Into This More Substantial Salad With The Addition Of Crisp Salad Vegetables.
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