Greek Salad w/ Beet Hummus
This Greek Salad with Beet Hummus is both visually stunning and bursting with flavor. Perfect for lunch, dinner or as an impressive appetizer.
Equipment
- 1 Food processor
Ingredients
Salad
- 1 cup cherry tomatoes, halved
- ½ cucumber, halv moons
- ½-1 green bell pepper, sticks
- ¼ small red onion, thinly sliced
- Kalamata olives, pitted and sliced
- Vegan feta (optional)
- Fresh parsley, finely chopped
Beet Hummus
- 1 can chickpeas, drained and rinsed
- 1 medium cooked beet, peeled and diced
- 2 tbsp tahini
- ½ lemon, juice (or to taste)
- 1 small garlic clove (optional)
- ½ tsp cumin
- 2 tbsp olive oil (optional)
- Water (to adjust consistency)
- Salt and pepper
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp oregano
- Salt and pepper to taste
To Assemble
- Pita or Greek flatbread, toasted
Instructions
Beet Hummus
- Blend chickpeas, beet, tahini, lemon juice, garlic, cumin, and olive oil in a food processor.1 can chickpeas, drained and rinsed, 1 medium cooked beet, peeled and diced, 2 tbsp tahini, ½ lemon, juice (or to taste), 1 small garlic clove (optional), ½ tsp cumin, 2 tbsp olive oil (optional)
- Add water gradually (1 tbsp at a time) until you reach a creamy consistency.
- Season with salt and pepper to taste.
Salad
- Combine tomatoes, cucumber, green bell pepper, red onion, and olives in a bowl.1 cup cherry tomatoes, halved, ½ cucumber, halv moons, ½-1 green bell pepper, sticks, ¼ small red onion, thinly sliced, Kalamata olives, pitted and sliced
- Whisk together the dressing ingredients and drizzle over the salad.2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp oregano, Salt and pepper to taste
- Sprinkle with fresh parsley.
Serve
- Plate the salad with crumbled feta (if using) and a generous scoop of beet hummus on the side and warm pita for dipping.
Notes
