This easy Hummus Salad Recipe ensures you get a bit of creamy hummus in each bite! This healthy side can be made in less than 30 minutes.
I always like my salads with a side of hummus. A neat dollop of creamy goodness, that has become a staple on my plate of greens. It is that nice creamy and savory note that I had been missing since giving up cheese.
Over time this dollop got bigger and bigger and bigger. Eventually, instead of just adding a spoonful to the top of my mound of greens, I started smearing it on the plate first. This way I could scoop up some of the creamy goodness with each and every bite.
I hadn’t thought of this Hummus salad as a real thing to share until I casually made it for my parents one night. They called me, waking me up from my sleep (Hi, I am a grandma that is under the covers by 9) to tell me just how good this salad was.
I had always thought the combo of fresh herbs, earthy hummus, and bright tomatoes was a winner, but confession, I sometimes eat weird things. Like rice cakes with hummus topped with sauerkraut with a side of edamame for dinner. Ew, I’m gross.
So, I was presently surprised that the same people who scrunch their noses at my cakes and kraut habit, loved this unconventional salad.
In this Hummus Salad recipe, I include a recipe for a homemade version of hummus that is my all time favorite, but I will be the first to admit that I sometimes skip this step and just grab one of the 5 containers of hummus I have in my fridge and proceed with the toppings.
I do usually have 5 types hummus in my fridge at one time. I have already looked into finding my local chapter of Hummasaholics Anonymous, but for some reason, I am having trouble tracking them down. In the meantime, that just means more Hummus Salads.
This easy Hummus Salad recipe ensures you get a bit of creamy hummus in each bite! This healthy side can be made in less than 30 minutes.
For the hummus:
- 1 15 oz. can chickpeas, drained and rinsed
- ¼ cup tahini
- 1 lemon, (juiced)
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon cumin
- A few dashes of paprika
For the salads:
- 4 cups fresh parsley
- 2 cup cherry tomatoes
- ½ cup sliced radishes
- ¼ cup fresh basil
- ¼ cup fresh dill
- Add all the hummus ingredients into a food processor, except the paprika, and process until smooth. Or skip this step and use store bought hummus.
- Divide the hummus between 4 plates, and spread it into a circle with the back of a spoon. Sprinkle paprika on top of the hummus. Top with herbs, tomatoes, and radishes. Serve.