Hummus Crunch Vg Recipe

Make hummus

Rinse and drain the canned chickpeas. In a food processor combine chickpeas, tahini, lemon juice, garlic cloves, olive oil, cumin and kosher salt. Process until thick and smooth, about 1 minute, scraping down the sides as needed. With the motor running, add cold water or reserved chickpea liquid 1 tablespoon at a time until hummus reaches a creamy, spreadable consistency (about 1–2 tablespoons). Taste and adjust salt or lemon.

Whisk rice vinegar, olive oil, honey, salt and pepper in a small bowl. Toss thinly sliced napa cabbage in the dressing until evenly coated. Set aside to mellow while you prepare other components (5–10 minutes).

In a large bowl combine chopped romaine, shredded kale, shredded cabbage and the dressed napa slaw. Add halved cherry tomatoes, diced cucumber and chiffonade basil. Toss gently to combine. Season lightly with salt and pepper. Sprinkle crumbled feta over the top but reserve some for final garnish.

Heat a small skillet over medium heat. Add butter or olive oil and minced garlic; cook 20–30 seconds until fragrant but not browned. Add panko breadcrumbs and toast, stirring constantly, until golden and crisp, about 3–4 minutes. Season with salt and red pepper flakes if using. Remove from heat and let cool—breadcrumbs will crisp further as they cool.

In a small bowl whisk together basil pesto, white wine vinegar, olive oil and warm water until emulsified and pourable. Taste and adjust seasoning with salt and pepper. If too thick, add more warm water, 1 teaspoon at a time.

Spread a generous 3–4 tablespoon layer of hummus onto the base of each serving bowl or plate.

Spoon the mixed vegetable salad over the hummus, arranging so there are visible layers of romaine, kale, shredded cabbage, napa slaw, tomatoes and cucumbers.

Drizzle 1–2 tablespoons of the pesto vinaigrette over the salad portion of each bowl. Scatter the garlic breadcrumbs over the top to provide crunch (about 1–2 tablespoons each).

Finish with a light drizzle of olive oil, a squeeze of fresh lemon, and sprinkle crumbled feta and reserved basil leaves on top. Taste and adjust salt and pepper as needed.

Serve immediately so garlic breadcrumbs remain crisp. Leftover hummus and dressing can be stored separately in the refrigerator up to 3 days; assembled salad is best eaten the same day.