Middle Eastern Summer Salad

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the salad: Peel the cucumbers (optional, I never peel mine).
  • Chop the cucumbers and the tomatoes.
  • Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
  • Cover and chill.
  • Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
  • For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
  • In a food processor bowl combine the chickpeas, tahini, and garlic.
  • Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
  • Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
  • Cut the warm pita rounds into wedges.
  • Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
  • Serve with cucumber and tomato salad.
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