Creamy Hummus with Summer Salad
August 17, 2020 by Nicole Collins
I’ve got sunshine on a cloudy day.
And at the time that I’m writing this post, it is pouring.
I mean POURING.
Like, we’re all currently locked in my kitchen, because the tiny pup refuses to go outside when the weather is like this; and I need to watch him so he doesn’t leave me a yellow, wet surprise somewhere in the house.
It’s not just annoying rain pouring. It’s hurricane passing by, heavy downpour for hours type rain. And, it’s making me grumpy.
You guys know that many times I write my posts in advance, so I hope that by the time you’re all reading this that the sun is shining bright. Now, that’s a thought that makes me happy.
And if by some chance it’s still raining (but PLEASE let’s hope not), today’s recipe is bringing enough sunshine to cheer us all up!
Today, we’re making Creamy Hummus with Summer Salad!
I already feel a little better.
First, let’s talk hummus. Actually, first let me apologize to you. I’ve been leading you wrong this whole time when it comes to hummus. We’ve been making it all wrong, but that changes today!
I’ve seen a lot of talk about peeling chickpeas before making hummus. Some people swear by it. Some people say it’s not necessary. Some people have tricks and hacks for peeling chickpeas faster. There are so many schools of thought out there. But, I’m here to tell you the only answer that should exist.
Peel the darn chickpeas!
Pinching the little skin off of chickpeas after you rinse them off makes a GINORMOUS difference in the texture of the hummus. I don’t care how heavy duty your blender or food processor is. The difference of not having a solid ¼ cup of useless skin is insane. I thought that setting up the “fast peel” chickpea techniques was more trouble then it’s worth, so I turned on some tunes, and gently pinched the skin off each bean, one by one. And, it only took about 5 mins. And I promise you, it’s 5 minutes well spent.
Once your little chickpeas have been deskinned, throw them in the food processor with some tahini, olive oil, garlic, lemon, water, and salt. Blend for a full minute to really break down the chickpeas, scrape down the sides, and blend for another full minute. And the end result is the creamiest, silkiest hummus ever. It’s almost at the level of my all time favorite hummus from my fav Persian restaurant.
To top our creamy, dreamy hummus, we’re going to make the easiest salad in history chockful of summer’s best produce. We have peaches. We have corn. We have cukes. We have tomato. And, we have a little taste of red onion. Give everything a good chop, throw it all in a bowl with a pinch of salt, give it a stir, and that’s it. The produce we’re using is at it’s peak flavor right now, so there’s not even a need to dress this little fruit and veggie salad. It goes straight on top of the hummus as is with just a drizzle of olive oil for good measure. Then, it’s ready to eat!
I grilled up some naan bread on my panini grill to serve with this, but you could use anything from crackers to more veggies to eat this hummus. And you know me, I was perfectly content going at it with just myself and a spoon.
If you want the perfect no cook meal, this is it. It’s light. It’s refreshing. It’s bursting with flavor. It’s so colorful. And, it’s freaking delicious. Plus, you could easily serve this as an appetizer for a few people or full meal for a smaller crowd.
Ok, everyone! I definitely feel better after talking about bright sunny food with you! Thanks for always being there to turn my day around!
Enjoy! And, let’s eat!
Creamy Hummus with Summer Salad
Serves: 4 Print
For the Creamy 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
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.
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.
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.
*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.
*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.
*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.