Photo: Chiva-Som
Hummus salad recipe by Chiva-Som
Hummus is ubiquitous. This delicious combo of tahini and pureed chickpeas can be enjoyed in a myriad of ways – as a dip with raw crunchy vegetables, as an appetizer with flatbreads – and sometimes as salad dressing.
Here, the chefs of Chiva-Som, an award-winning brand of wellness resorts in Thailand, have jazzed it up in a way that would delight the taste buds as much as the eyes. The magic is to use hummus as a creamy base, decorate it with cruciferous vegetables for colour and crunch while chimichurri brightens up the palate.
The chefs have given instructions for cauliflower, cabbages and baby carrots but you are only as limited as your imagination. Think along the lines of yellow cauliflower and purple carrots.
This dish makes for a beautiful vegan starter, especially if you’re entertaining guests.
See also: Avocado Hummus Recipe
Ingredients
Hummus
500g chickpeas, cooked
50g tahini
2 tbsp olive oil
½ tsp salt
½ tsp cumin
Ice cubes
Juice of half lemon
Chimichurri
1tbsp parsley, finely chopped
100g shallot, finely chopped
2 garlic cloves, finely chopped
75g coconut cider vinegar
75 g olive oil
1 pinch black pepper
1 pinch salt
To assemble the salad
1 tsp dukkah
200g cauliflower
200g broccoli
4 baby carrots, peeled
¼ head of cabbage, cooked then rolled and cut into small bite size pieces/
8 cherry tomatoes, cut crosswise
4 fresh red radishes, thinly sliced
Method
In a blender, add cooked chickpeas, lime juice, olive oil, salt and cumin and blend while adding the ice cubes one by one until smooth.
Add tahini and blend again and mix well. Store it in the refrigerator until you’re ready to use it.
Next, prepare the vegetables.
Blanch the cauliflower, broccoli baby carrots, and cabbage in boiling water to cook it to your desired doneness. The carrots and cauliflower will take slightly longer to cook.
Cut the cauliflower and baby carrots into bite-sized pieces.
For the cabbages, roll before cut into bite-sized pieces.
To prepare the cherry tomatoes, cut them crosswise. For the radish, slice them thinly.
Next, assemble your masterpiece. Begin by placing about two tablespoons of hummus on each plate.
Arrange prepared vegetables nicely on the hummus, gauging portions. Take your inspiration from the picture above.
To finish, pour the chimichurri on the hummus just before serving.
Dukkah can be served separately in a small container so your guests can decide how much they would like to place on their plate.
