Deconstructed Hummus Salad is a simple chickpea salad with all the components of a great hummus, and I think you’ll find lots of other uses for the creamy lemon tahini dressing, too…
Sometimes you have to tinker with something to really get to know it — take it apart, put it back together again — just to find out what makes it tick. So today I’m channeling my inner 6 year old boy and constructing a salad with the primary ingredients of one of our favorite dips, without the blender so you can see and enjoy every component.
I know I’ve mentioned before that my husband has a pretty intense affection for hummus. I make it all the time and he panics if we run low on chickpeas. This is a clever way to change up the menu a little bit without freaking him out too much. And even if you aren’t addicted to hummus, there’s another reason to make this salad — beans are healthy! They’ve got tons of fiber, protein, vitamins and minerals. They also fight diabetes, they’re super heart healthy, and they can help you maintain the right weight. One of the most recent longevity studies found that beans feature prominently in the diets of people that have made it to 100 and beyond. We’re all supposed to be eating at least 3 cups of beans each week, and this salad is a great way to start.
Tahini and lemon are the key flavors in the dressing. Tahini is like a thin peanut butter, only it’s made from sesame seeds. You’ll usually find it in the International section of your supermarket. It’s got a nice, mild flavor, and I’ve even made it myself in food processor, the recipe’s here if you want to try.
Toss this together for dinner and see what the family thinks, it”s a nice change of pace. As bean salads go, this one is light and appealing, so if you have any bean-averse types at your table, try this out on them.
More summer bean salads to try ~
- 1/3 cup pine nuts
- olive oil
- 2 15-ounce cans of chickpeas
- 1 cup parsley leaves, well rinsed and dried
- 1 clove garlic, finely minced
- 2 Tbsp tahini
- 1 Tbsp lemon juice (maybe more)
- 1 Tbsp olive oil
- salt and black pepper to taste
- Put a couple of teaspoons of olive oil in a skillet and heat on medium. Add the pine nuts and stir until toasted and browned, this will only take a few minutes. Stir constantly or they will burn. Set aside to cool.
- Drain the beans and rinse them very well. Shake off all the excess water and put them in a large bowl.
- Finely chop the parsley and add it to the bowl along with the garlic and the pine nuts.
- Whisk together the dressing ingredients and add enough water (maybe up to 4 tablespoons) to thin it out a bit. Give it a taste and add more salt, or lemon, if you need it.
- Toss the salad with enough dressing to coat well, and refrigerate for an hour or two to get it nice and chilled.
- Add more dressing if needed just before serving.
- Canned chickpeas are great, and I use them all the time. I just make sure to rinse them well to remove the ‘canned’ flavor. You can certainly use dried chickpeas that you have soaked and cooked.
- As you can see I’ve taken a few liberties with the recipe and added parsley, which isn’t normally in hummus, but I thought the salad needed a little fresh green in there. If you want to stray further from the hummus theme, other nice additions might be halved grape tomatoes, olives, red onion, and cucumber.
- You can make this ahead and then re-fresh it with a little more dressing just before serving.