Chopped 'Hummus' Salad with Smoky Tahini Dressing
Updated: Feb 28
I can't recall how I thought up this recipe idea, but I'm enamored with it and think you will be too. The components of a spiced hummus dip deconstructed translate vibrantly to a flavorfully layered Mediterranean chopped salad. Toasting chickpeas with paprika adds a nice crunch and ample complexity, while enhancing the spices in the creamy tahini dressing. Serves 4 people.
1/2 cup tahini
1 whole lemon zested and juiced
1/3 cup olive oil
1 tsp cumin
1 tsp smoked paprika
1 clove garlic finely chopped
1/3 cup water
salt and pepper
1 can chickpeas (15 oz.) rinsed and dried
1 tbsp smoked paprika
1 tsp olive oil
2 hearts romaine lettuce chopped
1 cucumber halved, seeded, and finely chopped
1 small red onion finely chopped
3/4 cup feta cheese divided, reserve 1/4 cup for garnish
For the dressing, combine the first 8 ingredients listed above in a jar with a tight-fitting lid. Seal the jar, and vigorously shake the tahini mixture until all ingredients are thoroughly combined.
Open the jar, taste for seasoning, and add more salt and pepper, if you like. Seal the jar and place in the fridge until ready to use.
For the salad, set the oven at 400 degrees to toast the chickpeas.
On a rimmed baking sheet, combine the chickpeas with the paprika, olive oil, and salt. Place in the oven until browned and toasted, about 15 minutes. Remove from the oven and set aside.
In a large bowl, combine the romaine, cucumber, red onion, 1/2 cup feta crumbles, and half of the toasted chickpeas. Add the dressing, and toss gently.
Garnish with remaining feta and chickpeas. Taste for seasoning, and add more salt and pepper, then serve.
What is Tahini?
Simply put, it's like the sesame seed version of peanut butter: finely ground sesame seeds pulsed and pureed into a paste that is an essential ingredient for making hummus. Find the best quality you can to ensure that this dressing, along with all of your future hummus endeavors, have the ultimate texture + wonderful flavor.