Deconstructed Hummus Salad with Toasted Flatbread Croutons and Tahini Dressing
Have you ever bought something for a recipe and then been left with a mostly whole jar? Yeah, I think most of us have been there. That happens a lot with stuff like miso paste that you bought to make miso soup. Or, with tahini, that thick paste of ground sesame seeds, you bought to make hummus.
What else do you do with those mostly full jars of tahini?
Well, here’s a great way to use some of that tahini. Make dressing. Tahini dressing. And serve it over a hummus salad. Well, it would work over any green salad as well. In fact, it would be delicious that way too. Fresh, nutty, creamy, vegetarian. And, I love the cumin seeds on this salad; they add crunch and toasty flavor.
I thought up this deconstructed hummus salad after posting about my Asian Chickpea Salad (you can totally see the similarity). I was looking at the ingredients and thought it reminded me of hummus. Hummus is, after all, just some smashed chickpeas mixed with tahini, olive oil, and spices. Then, you serve it with pita bread, red pepper, and cucumbers.
So, why not do a fun little deconstructed hummus salad. The chickpeas, red pepper, and cukes are still there. The tahini, olive oil, and spices are now in the dressing. And, the pita becomes little torn croutons. I think it would be really fun to make the flatbreads and use homemade bread as your croutons.
This would make a great addition to any potluck or picnic. It would also be a great brown bag lunch. It’s vegetarian, dairy-free, sugar-free; it’s healthy; it’s yummy.
I’ve been using my jar of tahini quite a bit lately, and will give you some more recipes in the future to help you use that jar of tahini. P.S. I actually used mine all up and have to buy another jar!
What’s your favorite way to use the extra tahini?
¼ cup white wine vinegar or lemon juice
¼ cup plus 1 tablespoon extra-virgin olive oil
¼ cup tahini
1 tablespoon honey or maple syrup
1 clove garlic, pressed or minced
small pinch of kosher salt
Freshly ground pepper, to taste
3 tablespoons water, as needed
Combine vinegar, oil, tahini, honey, and garlic in a blender, a jar with a tight-fitting lid, or a medium bowl. Blend, shake, or whisk until smooth. Season with salt and pepper. If the dressing is too thick, add water 1 tablespoon at a time, blending after each addition to see if it’s the correct consistency.
The dressing will thicken as it stands, or after refrigerating, so thin as needed with additional water. Store in the fridge in a jar with a tight-fitting lid. Btw, this makes way more than you’ll need for this little salad.
1 can chickpeas, drained and rinsed
½ red pepper, cut into matchsticks
¼ large cucumber, cut into matchsticks
1 green onion, chopped
1 round flatbread or pita
1 tablespoon olive oil
1 teaspoon sesame seeds, for garnish
1 teaspoon cumin seeds, for garnish
In a large serving bowl, combine chickpeas, red pepper, cucumber, and green onion. Set aside.
Brush flatbread with olive oil. In a small grill pan over medium heat, grill bread until toast marks appear, and bread is heated through. Tear into 1-inch pieces. Set aside.
In the same pan, toast the sesame and cumin seeds over medium heat until the sesame seeds begin to turn golden brown and the seeds are very fragrant. Remove from pan, and set aside.
Pour dressing over salad and lightly toss to combine. Top with toasted seeds and flatbread croutons. Enjoy!