This is a very typical salad and I am sure most you have tried a similar version to it. It is very filling and generally acceptable to all taste buds. The twist is serving it with Hummus. And it goes really well with it. The only difficulty in this salad – is making hummus.
I followed Kate’s recipe for the salad with a bit of editing as we are not fans of garlic at home and due to availability of ingredients. The hummus recipe makes quite a bit in quantity. I didn’t know it would make so much and had to freeze the leftover – but it came pretty handy when throwing parties. So if you make salads regularly – I would suggest you to go ahead and make a big batch – otherwise – use 1/3 of the recipe – it should give you enough hummus for even a luxurious helping. Here is my version inspired by Kate (Find original recipe here).
Tahini is a paste that goes into making hummus. I had to google the recipe (Original recipe here) and find it below!
- 3/4 cup raw kidney beans – soaked 8-9 hours.
- 1/2 cup raw chickpeas – soaked 8-9 hours
- 1 small red onion, diced
- 1 ripe red tomato, chopped
- 1/2 medium cucumber, diced (I prefer with peel)
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 tbsp olive oil
- 2 tbsp lemon juice
- Small pinch red chilli flakes
- In a serving bowl, combine the prepared kidney beans, chickpeas, onion, tomato, cucumber, cilantro and mint.
- Make the lemon dressing: in a small bowl, whisk together the olive oil, lemon juice, salt and chilli flakes until emulsified.
- Pour dressing over the bean and vegetable mixture and toss thoroughly.
- Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer.
- 2½ cups cooked chickpeas
- ⅓ cup fresh lemon juice
- ¾ cup chopped cilantro
- ¼ cup tahini (ground sesame seeds paste – recipe to follow)
- ¼ teaspoon fine grain salt
- dash freshly ground black pepper
- 1 tablespoon olive oil, plus more for drizzling
In a food processor, combine the chickpeas, lemon juice, cilantro, tahini, salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. You would constantly need to stop the grinding, scrape the sides and add water as the chickpeas soak up all the water. Add salt to taste, transfer to a serving bowl and top with a light drizzle of olive oil.
If you are going to be storing it in freezer, I would suggest topping up the container with some olive oil to avoid the hummus getting spoilt.
- 1 cup sesame seeds
- 3 tablespoons or more extra virgin olive oil (see Note)
- Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
- Once they’re toasted, let them cool a few minutes then add them to a food processor.
- Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
- Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.
- Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
- The texture may be slightly gritty, which isn’t a problem, you won’t notice it at all when you use it to make hummus for example. But if you want it a little smoother you can run it again through a high-powered food blender.
- Tahini is another sauce which can be use independently for other salads. So if you have any leftover – don’t worry. I have got a few salad recipes for Tahini too!