Piled with delicious Mediterranean flavors, this Creamy Hummus Salad Plate by Reed Dunn of Pesto and Potatoes is a fantastic no-cook meal for when you’re short on time but craving big flavor. A perfectly refreshing salad for two that requires zero time standing over the stove!
Starting with a classic, creamy hummus that comes together in minutes using a blender, this dish also features chickpeas in their whole form as part of the salad. Give them a toss with diced bell pepper, cucumber, red onion, tomatoes, and rich, fruity kalamata olives in a light dressing, then layer the mixture atop chopped lettuce and a schmear of hummus.
Tips and tricks:
Want a little extra flair? Add half a teaspoon of ground cumin, or spice things up with a shake of red pepper flakes before serving.
Hummus on its own is a great Plant-Based Whole30 protein source. Consider doubling the batch to save extra for serving with crisp, cut carrots and celery sticks!
Alternative equipment for making hummus:
A high-speed blender will give you the smoothest consistency for the hummus, though you can use a food processor. To achieve a smoother consistency, run the food processor for a few extra minutes. Then stop to scrape down the sides so everything is evenly combined.
Ingredients
Hummus
- 1-15 oz can chickpeas drained and rinsed
- 1/3 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice about 1/2 a lemon
- 1 garlic clove
- 1/2 tsp kosher salt
- 1/4 cup water as needed
Salad
- 1/2 red bell pepper diced
- 1/2 English cucumber diced
- 1/4 red onion diced
- 1/2 pint cherry tomatoes quartered
- 1/4 kalamata olives sliced
- 1/2 cup chickpeas
- 3 cups romaine lettuce chopped
- 1 tbsp olive oil plus more for servings
- 1 tbsp lemon juice
- toasted pine nuts (optional) for serving
- chopped parsley (optional) for serving
- Kosher salt
- black pepper
Instructions
Hummus
- ADD all ingredients, except water, to the jar of a high-speed blender. Secure lid and blend on high until combined. Stop to scrape down sides and add water, 1 tbsp at a time, until a smooth, creamy texture is reached.
Salad
- COMBINE bell pepper, cucumber, red onion, cherry tomatoes, olives, and chickpeas in a large bowl. Add in 1 tbsp olive oil and lemon juice, along with a pinch of salt and pepper. Toss to combine.
- SMEAR a layer of creamy hummus on one half of a low bowl or plate with an edge to serve. Layer half of the chopped lettuce on the other side and top with half of the Mediterranean salad mix.
- DRIZZLE olive oil on the hummus and garnish with toasted pine nuts and chopped parsley (optional). Repeat for second portion and serve.
