Deconstructed Mediterranean Hummus

October 22, 2014

Deconstructed Mediterranean Hummus | Peaceful Dumpling

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

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


Photo: Joanna Fiminska

Joanna Fiminska is a Board Certified Health Coach and an author of The D.I.E.T.™ system – from hungry and angry to nourished and playful. Joanna teaches her clients to eat so that they can break the vicious cycle of dieting, lose weight naturally, and have fun while doing it. She also leads workshops on nutrition, cooking classes and offers nutrition coaching. She has published her first e - cookbook,“The Breakfast Inspiration Book." Joanna trained at The Institute for Integrative Nutrition in New York City. She is also a certified Master Practitioner of Neuro-Lingustic Programing and has a MA in Political Science.


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