- 1 ½ c. dried chickpeas, soaked overnight
- 1 medium yellow onion, cut in half
- 1 carrot, peeled, cut in half
- 4 cloves garlic, crushed
- 1 ½ Tsp. tahini (sesame paste)
- 2 tsp. garlic, minced
- 2 Tbsp. lemon juice, approx.
- 1/8 tsp. cayenne pepper, ground
- salt and pepper to taste
- 2 Tbsp. (approx.) extra virgin olive oil
- 1 Tbsp. red wine vinegar
- ½ tsp. dried oregano or thyme
- 4 Tbsp. extra virgin olive oil
- 1 medium cucumber
- 1 small red onion
- 1 large or 2 small ripe tomatoes OR cherry tomatoes
- Small head of romaine or other lettuce
- ¼ c feta cheese
- Ciabatta Bread thinly sliced
To Prepare Hummus:
- Simmer soaked chickpeas in enough water to cover until tender with onion, carrot and crushed garlic. Season to taste with salt and pepper when chickpeas are mostly cooked. Pour off cooking liquid (reserving some) and cool chickpeas in refrigerator.
- Remove onion, carrot and garlic from cooled chickpeas. Put chickpeas in food processor and pulse until fairly smooth. Add tahini, minced garlic, lemon juice, cayenne, 2 Tbsp. extra virgin olive oil and puree until smooth. Add salt and pepper to taste. Thin chickpea puree (Hummus) with a little of the chickpea cooking liquid if too thick. Set hummus aside in refrigerator until ready to serve.
To Prepare Salad:
- Whisk vinegar with dried oregano or thyme and salt and pepper to taste; whisk in 4 Tbsp. olive oil. Set vinaigrette aside. Slice onion fairly thinly; dress with a little of the vinaigrette. Slice cucumbers in half moons and cut cherry tomatoes in half. Cut or tear lettuce; add cucumber, tomato, red onion; dress with vinaigrette to taste.
- Arrange Cucumber Salad on plates. Sprinkle with feta cheese. Serve a scoop of Hummus alongside the Cucumber Salad and serve with toasted bread to dip or pita chips.