Hummus Crunch Recipe

Prep greens

Rinse and thoroughly dry the romaine, kale and shredded cabbage. Chop romaine into bite-sized pieces, tear kale into thin ribbons and shred or thinly slice the green cabbage if not already shredded. Place all greens in a large mixing bowl and gently toss to combine.

Add the drained chickpeas to the bowl with the greens. If using canned chickpeas, rinse and drain well. Toss once to distribute evenly.

Combine the thinly sliced napa cabbage, red wine vinegar, olive oil, honey, salt and pepper in a small bowl. Massage lightly with your hands or a spoon for 30 seconds to soften the cabbage and help the dressing penetrate. Let sit for at least 5 minutes while you prepare other components so flavors meld.

Preheat the oven to 350°F (175°C). Spread the cubed day-old bread on a baking sheet and toast for 6–8 minutes, until lightly golden.

Remove toasted bread and pulse in a food processor until coarse crumbs form (or place in a zip-top bag and crush with a rolling pin). In a small bowl, combine the breadcrumbs with minced garlic, olive oil, salt and dried oregano; toss to coat evenly.

Return the breadcrumb mixture to the baking sheet and bake another 6–8 minutes, stirring once halfway, until crunchy and golden. Cool on the sheet — they will crisp further as they cool.

Whisk together the basil pesto, extra-virgin olive oil, lemon juice, white wine vinegar, water, salt and pepper in a small bowl or jar. Taste and adjust seasoning; if too thick, add an extra teaspoon of water or oil to reach pourable consistency.

On a large platter or in individual bowls, spread a layer of hummus (about 1/4 cup per serving) as the base in the center or along one side.

Arrange the mixed greens and chickpeas around or atop the hummus so both are visible. Spoon the napa cabbage slaw over a portion of the greens.

Scatter halved cherry tomatoes, diced cucumber and crumbled feta evenly across the bowl or platter.

Sprinkle the cooled garlic breadcrumbs over everything for crunch and scatter the sliced fresh basil on top.

Finish by drizzling the pesto vinaigrette lightly over the greens and hummus (about 1–2 tablespoons per serving). Serve immediately so breadcrumbs stay crisp.