creamy-hummus-with-summer-salad

Creamy Hummus With Summer Salad

Creamy Hummus with Summer Salad is a harmonious fusion of two culinary classics – creamy hummus and a fresh, vibrant summer salad. This dish offers a tantalizing contrast of textures and flavors, making it a fantastic choice for a light and healthy appetizer or side dish during the sunny season.

Serve the Creamy Hummus alongside the Summer Salad. You can enjoy this as a refreshing and satisfying appetizer, snack, or light meal on a warm summer day. Serve with pita bread, flatbread, or fresh vegetable sticks for dipping. Enjoy!

For the Hummus:

  • 1 can (15.5 oz) garbanzo beans (chickpeas), rinsed and peeled
  • 1/3 cup tahini
  • 1 clove garlic, chopped
  • 3 tbsp lemon juice
  • 6 tbsp water
  • 2 tbsp olive oil
  • ½ tsp salt

For the Summer Salad:

  • 1 peach, diced
  • ¾ cup diced cucumber
  • ½ cup grape tomatoes, halved
  • ½ cup (1 ear) corn
  • 2 tbsp red onion, sliced
  • salt and pepper, to taste
  • olive oil, for drizzling
  • naan, pita bread, crackers, or more veggies, for serving

Instructions:

  1. Make the Creamy Hummus: In the bowl of a food processor, add chickpeas, tahini, lemon juice, water, olive oil, and ½ tsp salt. Process for 1 minute until combined. Scrape down the sides, and process for 1 more minute until smooth and creamy. Set aside.
  2. Make the Summer Salad: To a mixing bowl, add peaches, cucumber, tomatoes, corn, red onion, and a pinch of salt and pepper. Toss gently to combine.
  3. Assemble the Dip: Spread hummus onto a large plate or a shallow bowl. Top with summer salad. Drizzle both the hummus and salad lightly with olive oil. Serve with bread, crackers, and veggies.

Tips:

  1. Peeling the chickpeas before making the hummus is an absolute must. I never used to do it, but it makes a ginormous difference in the texture of the hummus. It only takes an extra 5 mins or so to peel all of the chickpeas. Just pinch each chickpea gently between your fingers, and the skin comes right off. Discard the skin
  2. I like to buy corn on the cob and roast it for this salad. To roast the corn, place the corn in its husk on a baking tray. Roast at 350 degrees for 30 mins. Once the corn is cool to the touch, remove the husk, and cut the kernels off of the cob.
  3. I served this hummus with mini naan bread, and I grilled it on my panini grill. I just brushed both sides with a light layer of olive oil, put it on the grill, and grilled it for 3-4 mins until it was nice and golden.