About this recipe:Homemade hummus only takes a few moments to whizz together and makes a perfect light lunch, served simply with pitta. But for a balanced meal, turn it into this more substantial salad with the addition of crisp salad vegetables.
2 x 400g cans chickpeas
3 tbsp tahini (sesame seed paste)
2 tbsp olive oil
2 tbsp lemon juice
2 large garlic cloves, crushed
2 tbsp chopped fresh parsley, coriander or mint
½ cucumber, pared into ribbons with a vegetable peeler
2 carrots, peeled and pared into ribbons (or sliced into fine strips)
1 red onion, thinly sliced
85g radishes, sliced
85g mixed salad leaves (such as rocket, mizuna and watercress)
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Method Prep:25min › Ready in:25min
Reserve 3 tbsp of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed. Season to taste.
Put the cucumber, carrots, red onion, radish and salad leaves into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if liked, and warmed pitta bread.
*For speed, you can use a ready-made hummus – choose a reduced-fat version if you can. *Tahini is widely sold in health food stores if you can't find it at the supermarket.