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Hummus Salad

a plate of creamy hummus topped with microgreens and drizzled with olive oil, next to a side of garden salad made with romaine lettuce, tomatoes, cucumbers, onions, and white beans

    This hearty and flavorful Hummus Salad is packed with Idaho chickpeas and fresh vegetables, complemented by a zesty tahini dressing. It’s perfect as a nutritious meal or a side dish for any occasion.

    Presentation Tip:

    Arrange the garden salad neatly on one side of each plate, leaving space on the other side for a generous dollop of homemade hummus, drizzled in olive oil and topped with microgreens. This presentation allows for dipping the bread into the creamy hummus while enjoying the fresh, crisp salad.

    Categorized: Side Dishes


    1 ½ cups dried Idaho chickpeas, soaked overnight

    Water, for cooking chickpeas

    1 medium yellow Idaho onion, cut in half

    1 carrot, peeled, cut in half

    4 cloves garlic, crushed

    1 ½ teaspoons tahini (sesame paste)

    2 teaspoons garlic, minced

    2 tablespoons lemon juice, approximately

    1/8 teaspoon cayenne pepper, ground

    Salt and pepper to taste

    6 tablespoons extra virgin olive oil, divided

    1 tablespoon red wine vinegar

    ½ teaspoon dried oregano or thyme

    1 medium cucumber, diced

    1 small red Idaho onion, thinly sliced

    1 large or 2 small ripe Idaho tomatoes OR cherry tomatoes, diced

    1 small head of romaine lettuce, chopped

    ¼ cup feta cheese, crumbled (Idaho)

    1 can (15 ounces) white beans, drained and rinsed

    Microgreens, for garnish

    To Serve

    • Ciabatta bread, thinly sliced


    • FOR THE HUMMUS: Prepare Chickpeas: Drain and rinse the soaked chickpeas. In a large pot, cover chickpeas with fresh water. Add halved yellow Idaho onion, carrot halves, and crushed garlic cloves.

      Simmer Chickpeas: Bring to boil, then reduce heat to low. Simmer gently for about 1 to 1 ½ hours, or until chickpeas are tender. Drain and discard onion, carrot, and garlic. Allow chickpeas to cool slightly.

      Blend Chickpeas: In a food processor, combine cooked chickpeas, tahini, minced garlic, lemon juice (start with 2 tablespoons and adjust to taste), cayenne pepper, salt, and pepper.

      Blend until Smooth: With processor running, gradually add 4 tablespoons olive oil, blending until smooth.

      Add Seasoning: Stir in red wine vinegar, dried oregano, or thyme and season to taste with salt and pepper.

    • FOR THE SALAD: Prepare Salad Base: In a large salad bowl, combine the chopped romaine lettuce, diced cucumber, thinly sliced red Idaho onion, diced tomatoes, and drained white beans.

      Dress the Salad: Pour the prepared tahini dressing over the salad ingredients. Toss gently to coat everything evenly with the dressing.

    • Garnish and Serve:

      Garnish Salad: Top each portion of salad with crumbled feta cheese and microgreens for added flavor and presentation.

      Serve with Hummus: Serve the dressed salad alongside the homemade hummus. Optionally, drizzle a little extra virgin olive oil over the hummus and garnish with additional microgreens for a finishing touch.

      Enjoy: Serve Hummus Salad with thinly sliced Ciabatta bread on the side for a complete and satisfying meal.