Hummus With Seasonal Veggie Salad & Tahini Dressing Recipe

Prep chickpeas

If using canned chickpeas, drain them into a bowl and reserve the liquid. For a silkier hummus, optionally rub the drained chickpeas between your palms or between a kitchen towel to remove loose skins; discard skins as you go.

Blend base

In a food processor, combine the drained chickpeas, tahini (3 tbs), lemon juice (3 tbs), garlic cloves, ground cumin, and 1 tsp salt. Pulse to start breaking down the beans.

Emulsify

With the food processor running, drizzle in 2 tbs olive oil. Add 2–3 tbs of the reserved chickpea liquid or cold water, a tablespoon at a time, and continue processing until smooth and creamy. Stop and scrape down the sides as needed. Adjust texture with additional reserved liquid or water to reach desired consistency.

Taste and adjust

Taste and adjust seasoning: add more salt, lemon juice, or cumin if desired. Process for another 15–30 seconds to fully incorporate adjustments.

Finish and garnish

Transfer hummus to a shallow serving bowl. Create a shallow well in the center, drizzle 1 tbs extra-virgin olive oil, sprinkle smoked paprika and chopped parsley over the top.

Prepare vegetables: wash and dry all vegetables. Dice or slice vegetables into bite-sized pieces (approx. 1/4–1/2 inch). Thinly slice red onion and roughly chop herbs. Place all vegetables, onion and herbs in a medium mixing bowl.

Dress salad: add lemon zest from 1 lemon and 2 tbs lemon juice (from the lemon specified in ingredients), 2 tbs extra-virgin olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/2 tsp sumac if using. Toss gently to combine.

Rest: let salad sit for 5–10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning before serving.

Whisk dressing: in a small bowl, combine 3 tbs tahini, 1 tbs lemon juice, 1/2 clove minced garlic, 1/2 tsp maple syrup or honey, and 1/4 tsp salt. Add 3 tbs warm water and whisk vigorously until the mixture becomes smooth and slightly thickened.

Adjust consistency: if the dressing is too thick, whisk in the additional 2 tbs warm water a teaspoon at a time until you reach a pourable but creamy consistency.

Taste and adjust: check for seasoning and acidity. Add a little more lemon or salt if needed.

Plate: Spoon a generous mound of hummus onto each serving plate or one large communal plate and use the back of a spoon to create a shallow well in the center.

Top: Arrange a portion (about 3/4 cup) of the seasonal veggie salad to one side of the hummus. Drizzle 1–2 tbs of the tahini dressing over the salad and a little into the hummus well if desired.

Finish: Drizzle 1 tbs extra-virgin olive oil over the hummus and sprinkle with smoked paprika and chopped parsley if not already done. Serve with house focaccia wedges on the side for dipping.

Serve immediately: encourage diners to scoop hummus and salad onto focaccia. Leftovers: store hummus and salad separately in airtight containers in the refrigerator for up to 3 days; keep dressing refrigerated and stir before using.