Part One: Summer Salads – Hummus

On the May 24 weekend I planted my patio garden. It has great light there and for the past few years I have had success with tomatoes, peppers and herbs. In fact there is nothing better than a tomato ripened on the vine (attached to the plant), or some fresh parsley, cilantro, thyme, or basil just steps outside my door. This year I picked up some great seedlings from Tiny Veggies  along with some new soil that gave my patio garden a great head start. I now have Japanese Black Trifele, Golden Nugget Cherry and Black Cherry Tomatoes starting, as well as Ace Bell Peppers blooming and, I have already started using my herb garden – my parsley, basil, dill, thyme and cilantro are amazing!

Bowl of HummusThis brings me to my next series of articles – quick and easy Summer Salads. I can eat salad all summer long, that crunch and the varieties of taste and texture, I just can’t get enough. These three salads can be used in many ways, as a side or a topping, even as a dip, using fresh ingredients that will leave you wanting more.

The first of which is Hummus.  Yes, I know you can easily buy it at the grocery store. It’s readily available with many toppings including roasted red pepper, or roasted pine nuts or even pesto. However what you may not know is that it’s tremendously easy to make, costs a fraction of what you normally pay and actually tastes way better than store-bought.

If you have never had hummus it is a traditional Middle Eastern dip made from chickpeas, normally topped with olive oil and paprika and most commonly used as a dip for warm pita bread. Today hummus is having a bit of a hay day as it is a great way to get more legumes into your life and like avocado toast, hummus toast is almost just as popular.

Most plant-based people simply can’t live without hummus as it is not only delicious but, is a very handy item to have around. I use it as a dip for carrots and pita. I use it as a spread on a sandwich, as a topping for some of my epic bowls and I add it to tomato sauce to make it creamy and delicious. I guarantee that once you start making your own you will not go back to store-bought.

There is one ingredient that you need for this recipe that may be a little harder to find – Tahini.

Toasted Tomato SandwichTahini is simply sesame seed paste, you can generally find it in the health section of the grocery store generally with all the other glass jarred nut butters. However, I do find that these are often really expensive, and if you look in the international section of your grocery store you should be able to find a much larger container of Tahini generally in plastic giving you 3-4 times the amount more for the same price.

This hummus is just so tasty that I had to dive into it immediately! I made a toasted tomato sandwich on sour dough bread with spinach and ground pepper and instead of using plant- based mayo I substituted it for my hummus and it was absolutely amazing. Give it a try!

 

Recipe: Can’t Live Without Hummus

Ingredients: 

19 oz can organic chickpeas

1 lemon, juiced

2-3 cloves garlic, minced

½ cup tahini

½ tsp ground cumin

¾ tsp Himalayan pink salt

2 tbsp olive oil

1-2 tbsp cold water

Directions: 

Open, drain and rinse chickpeas

Put chickpeas in a saucepan and cover with water, bring to boil, reduce heat and simmer for 20 minutes (this will make your hummus really creamy!)

Add lemon juice and garlic to the bowl of a food processor and set aside

Drain chickpeas in a colander and rinse with cold water

Add chickpeas, tahini, cumin, salt and olive oil to food processor, process until smooth, wiping down sides of processor as necessary

Once well mixed, add cold water until you get your desired consistency

Serve immediately topped with roasted red pepper, olive oil, roasted pine nuts or pesto, or store in an air-tight container for 3-4 days in the refrigerator.

 

Read Part Two: Guacamole

Read Part Three: Tabouli

 

Written by

Steven Wright resides in Penetanguishene, a passionate plant based foodie, photographer and creator searching out the best Georgian Bay has to offer. Follow his plant based life through his Instagram and Facebook channels.

Instagram: @eatwrightvegan

Facebook: @eatwrightvegan

Email: eatwrightvegan@gmail.com

Latest comments
  • I love hummus, but have never made my own..
    With this home recipe, sounds so easy make.
    I had never thought of these varied uses like adding it to tomato sauce..
    The hint on how to find Tahini that is less expensive is very helpful…

  • Love hummus and will try this recipe! I have the dried chickpeas, so will soak and precook the right amount. I also buy bulk sesame seeds and make my own tahini. Great summer dish!

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