2Persian cucumbers, diced very finely to about 1/4" thick squares
2Roma or Vine Ripe tomatoes, diced very finely to about 1/4" thick squares
2radishes, diced very finely to about 1/4" thick squares
1/2yellow pepper, diced very finely to about 1/4" thick squares
1/8head of purple cabbage, diced very finely to about 1/4" thick squares
2tbspfinely chopped parsley
1 1/2tspfresh lemon juice
1tbspextra virgin olive oil
1tbspcanola oil, or other neutral oil
extra virgin olive oil
FOR THE HUMMUS
Bring the chickpeas, the liquid they came in, baking soda and about 1/2 cup of water in a medium pot to a boil over medium high heat.
Immediately turn the heat down to low and skim any foam that rises to the surface.
Simmer until the chickpeas are incredibly soft and some of the skins have come off, about 8-10 minutes.
Let cool for 15 minutes or as long as it takes you to chop that salad!
Reserve about 3/4 cup of cooking liquid and drain chickpeas. (You can always add water later if you don't have enough cooking liquid)
Place the chickpeas and garlic clove in the bowl of a food processor and blend on high until smooth. Scrape the sides down once to make sure it's all getting smooth!
Add the tahini, lemon juice, cumin, salt, and about 1/4 cup of the cooking liquid from the beans and process until very smooth and light in color, at least 2 minutes. The texture should be like soft serve ice cream. If it looks too thick then add more cooking liquid (or water). If the hummus is still warm, it will get thicker as it cools so keep that in mind!
Taste and adjust seasoning with salt and lemon juice to your taste.
This will keep in the fridge for up to 2 days in an airtight container.
FOR THE SUPER CHOPPED SALAD
Right before serving, combine all the chopped salad ingredients in a large bowl.
Taste and adjust seasoning with salt to your taste.
Place the hummus by swirling it onto a serving dish making a kind of well in the middle.
Drizzle hummus with nice olive oil.
Top with lots of chopped salad, garnish with lots of za'atar and serve with warm pita.
You can make the hummus ahead of time and keep in the fridge. It's best eaten the day of but will keep in the fridge in an airtight container for up to 2 days.The measurements for the salad DO NOT NEED TO BE EXACT. Do you and add more or less of each one of those veggies. If you don't have yellow pepper, use red! Very versatile.You can also chop the salad ahead of time but keep the components separate so the cabbage doesn't stain the rest of the veggies.Use this hummus recipe for your everyday needs. It's perfect.