Description
Fresh Mediterranean flavors dance through this crisp Israeli salad, inspired by Ina Garten’s classic recipe. Diced cucumbers, tomatoes, and red onions mingle with zesty herbs, creating a refreshing side dish you’ll crave all summer long.
Ingredients
Scale
Main Ingredients:
- 1 (1 pound 13 ounces / 794 grams) can chickpeas, rinsed and drained
- 1 cup (240 milliliters) tahini (ground sesame paste)
- 3 tablespoons (45 milliliters) chopped garlic (9 cloves)
Flavor Enhancers:
- 1 cup (240 milliliters) freshly squeezed lemon juice (4 to 6 lemons)
- 1½ teaspoons ground cumin
- ½ teaspoon sriracha
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Garnish and Accompaniments:
- 1 large hothouse cucumber, unpeeled, halved, seeded, and ½-inch diced
- 2 cups heirloom cherry tomatoes, halved or quartered
- 1 cup (½-inch-diced) Holland red bell pepper (1 large)
- ¾ cup (¼-inch-diced) red onion
- ½ cup julienned fresh mint leaves
- Toasted pita bread
Instructions
- Combine chickpeas, tahini, 180 milliliters () lemon juice, minced garlic, ground cumin, Sriracha sauce, 30 milliliters () olive oil, 15 grams () salt, and 5 grams () black pepper in a food processor.
- Blend ingredients until achieving a completely smooth, velvety consistency. If mixture appears too thick, gradually incorporate warm water to create a creamy, spreadable texture.
- In a spacious mixing bowl, gently toss diced cucumber, chopped tomatoes, sliced bell pepper, and finely chopped red onion.
- Drizzle 80 milliliters () olive oil over the vegetable mixture, add remaining 60 milliliters () lemon juice, 10 grams () salt, and 5 grams () black pepper. Thoroughly mix ingredients to ensure even seasoning.
- Select a large serving platter (approximately 30 × 40 centimeters or 12 × 16 inches) and artfully spread the hummus, creating a slight raised border around the edges.
- Using a slotted spoon, carefully transfer the seasoned vegetable salad onto the hummus, allowing the hummus edges to remain visible.
- Garnish the dish with freshly chopped mint leaves and a light sprinkle of additional salt for enhanced flavor.
- Finish by delicately drizzling extra olive oil over the top and serve at ambient temperature alongside warm pita bread.
Notes
- Personalize your salad’s flavor profile by experimenting with different herb combinations that complement your taste preferences.
- Prevent soggy textures by carefully selecting and preparing crisp, high-quality vegetables that maintain their crunch.
- Balance heat levels strategically by gradually adding Sriracha, allowing each person to control their spice intensity.
- Enhance the salad’s freshness by chopping ingredients just before mixing to preserve their vibrant colors and nutritional value.
- Master the art of seasoning by adding salt at the last moment to maintain the vegetables’ perfect texture and prevent excess moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: Israeli
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg