Chummus with Tomatoes and Cucumbers
TIME: 15 MINUTES
This is so simple to make, it’s almost a non-recipe! The key thing is that you want to chop everything very small. If you’re looking for more protein (and of course are not trying to keep this vegan), hard boiled eggs are a popular hummus topping.
4 large pitas, toasted, cut into wedges
2 cups prepared hummus (from your favorite recipe, or your favorite brand)
1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste
8 ounces (225 grams) small cucumbers, washed, unpeeled, chopped small
1/4 medium red onion, chopped small
Juice of half a lemon
Salt and freshly ground black pepper
Sumac and/or za’atar (optional)
1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
Mix tomatoes, cucumbers, onion, lemon, about 1 1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. If you have sumac, add about 1/4 teaspoon. Stir in herbs. Heap salad on hummus, arrange pita wedges all around. Finish with additional za’atar, sumac, and/or fresh herbs.
Click on the photos for more detailed instructions!