Get ready. The 13th of May is (drum roll, please) International Hummus Day, when “millions of people around the world” will be “celebrating their love for hummus”—as millions of people would do anyway, because hummus is a staple throughout the Middle East and a mainstay in casual restaurants throughout Europe, and in many major cities worldwide. Every day is hummus day.
But if we’re going to have some extra hummus this month, great! Let’s do it. Use the link above for inspiration to share what you make with the world. Everyone is eager to know where we get our protein 🙂
Make It at Home: Hummus With Salad and Pita
We begin with the shopping list: the ingredients for the hummus. Don’t forget the pita (pitta) flatbread. And scroll down past the hummus to get the salad recipe.
3 garlic cloves
2 cups cooked chickpeas. If time permits, home-cooked are the best. Hold onto the cooking liquid.
6 tablespoons of tahini (sesame butter)
A lemon (juiced)
2 tablespoons organic olive oil (optional)
Parsley (the whole bunch)
Options: paprika, cayenne, pepperoncini, salt and pepper to taste
In food processor, blend the drained chickpeas with tahini and blend in a teaspoon of cumin, the lemon juice and garlic, and, if desired, one tablespoon of the olive oil. Add cooking water to make this as smooth as you like. Line a bowl with the fresh parsley. Spoon hummus into the bowl and spice it up. Drizzle the remaining olive oil over the hummus if desired, and serve with lightly toasted pita.
To make the Mediterranean salad…
Gather the head of romaine lettuce (torn), 3 diced tomatoes, a sliced cucumber and a sliced bell pepper (seeds removed), a small, sweet onion and 6 sliced radishes.
And for the salad dressing, whisk together, according to your preference:
Olive oil, parsley, fresh lemon juice, a minced garlic clove and minced mint leaves, and salt and pepper.
Toss the salad ingredients and serve dressing on the side. Enjoy and share, on the 13th of May or any other day.
Photo by Nataliya Vaitkevich via Pexels.