Greek Hummus Salad
serves 6-8
For the Hummus
- 2 cups drained chickpeas (about 1 can)
- Juice from 2 small lemons
- 1 teaspoon salt
- 1 tablespoon harissa sauce such as Trader Joe’s Traditional Tunisian Harissa Hot Chili Pepper Paste
- a pinch of ground black pepper
- 2 tablespoons chickpea liquid
- 1 tablespoon minced garlic
- ⅓ cup tahini sauce
Toppings
- 2 cups arugula
- 6-7 cherry tomatoes cut into halves
- 1 seedless cucumber, diced
- 5-6 Kalamata olives, halves
- ½ white onion cut into thin slices
- 2 tablespoons fresh chopped dill
- ¼ cup crumbled feta cheese
- 3 tablespoons balsamic vinegar
- 2-3 tablespoons olive oil
- Ground black pepper to taste
Add all ingredients for the hummus into a food processor and pulse until creamy consistency. Spread out the hummus evenly on a platter. Then add the arugula on top. Add the cherry tomatoes, onions, cucumbers, olives, feta and dill on top of the arugula. Crack fresh black pepper for taste. For the vinaigrette, mix the olive oil and the balsamic vinegar and pour evenly over the salad. Enjoy!