I was watching Junior Master Chef the other day and this 12 year old boy was de-constructing strawberries and cream. My first thought was: “he is 12, how can be deconstructing a dish???” My second thought was: “If he can, I can too! Now, what can I deconstruct??”And obviously dish that I eat the most often came to mind – hummus.
And yes, you can call it a salad, you can call it a chickpea side dish, but I think calling it deconstructed hummus makes it more fun! And it is so delicious, I just make it on repeat.
Deconstructed Mediterranean Hummus
Serves 4 people
2 cans chickpea
1 onion
2 teaspoons of ground cumin
Handful of chopped olives
Handful of chopped sun dried tomatoes
For the dressing:
2 tablespoons of tahini
2 cloves of minced garlic
1 tablespoon of lemon juice
Pinch of cayenne pepper
Pinch of salt
1. Peel and chop onions in a small dice
2. Saute the onions in a frying pan with a tiny amount of oil for 3 minutes
3. Add ground cumin to the onions and cook for about one minute, stirring
4. Add chickpea and cook for few minutes until warmed up
5. In the mean time mix all the dressing ingredients. You may want to add a dash of water if it is too thick
6. Add dressing to the chickpea in the pan and mix well
7. Transfer chickpea to a serving plate and top with chopped sun dried tomatoes and olives
Tips:
1. I don’t usually add onion to my hummus so if it doesn’t rock your boat (or you simply don’t have one to hand) skip it
2. Have fun with the toppings – you can, of course, just use olives or just sun-dried tomatoes. Try chopped walnuts, sautéed mushroom or chopped coriander as alternatives
3. And of course, you can serve it all mixed in a bowl
4. It’s a perfect dish for a picnic, lunch box or tapas selection
Also by Joanna: Very Green Vegan Parsley Pesto
Related: Raw Vegan Zucchini Pesto Hummus
Vegan 7 Layer Nachos with Beet and Carrot Chips
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Photo: Joanna Fiminska
