This recipe is intended to be a healthy but satisfying main dish (or snack if you will.) It's topped with fresh raw veggies with aromatic toasted walnuts! You can also use your own recipe of hummus or your favorite store-bought hummus to make this.*Hummus recipe is adapted slightly from Yotam Ottolenghi & Sami Tamimi’s Basic Hummus on Food 52.*Total Time doesn't include the time to soak chickpeas overnight
Prep Time30 minutesmins
Cook Time45 minutesmins
Inactive Time8 hourshrs
Total Time1 hourhr15 minutesmins
Course: Sides, Main
Cuisine: Middle Eastern Inspired
Servings: 4
Author: Plant-Based Matters
Ingredients
Hummus (use 3/4 cup hummus for the recipe) *
1 1/4cupsdried chickpeas
1tspbaking soda
6cupswater(for cooking chickpeas)
3/4cuptahini
1/4cupfreshly squeezed lemon juice
4clovesgarlicroughly chopped
3/4 to 1tspsalt
1/2 - 3/4cupcold water
Hummus with Fresh Veggies & Toasted Walnuts (start here if you don’t use the hummus recipe above) *
1ozraw unsalted walnuts(1/4 cup)
3ozEnglish cucumberdiced small (1/2 cup diced)
2pcs (6 oz)Roma tomatoesremoved the core and diced small (3/4 cup diced)
1ozminced red onion(1/4 cup minced)
0.5ozminced parsley(1/3 cup minced)
1tbsplemon zest(zest from 1 lemon)
1/2tbspfreshly squeezed lemon juice
1/4tspsalt(adjust to taste)
3/4cuphummus(see the notes. make your own or store-bought) *
1/2tbspextra virgin olive oilplus more for serving
Place dried chickpeas in a large bowl. Cover them with plenty of water (2.5-3 times the volume) and soak overnight.
After soaking, drain the chickpeas. Heat up a medium pot over medium high heat. Transfer the drained chickpeas and add baking soda. Keep stirring for a few minutes. Add water and bring to a boil then reduce the heat to medium low. Keep simmering for 25-30 minutes. Skim off the scums and skins on the surface. Once they are soft enough (a bit mushy) but not completely broken down, use a colander to drain the chickpeas. Let it cool down for 20-30 minutes or so. You can also purée right away without waiting to cool down. I prefer to wait a bit so I can avoid putting hot hummus to the fridge later.
Once the chickpeas are not too hot, start pureeing. In a food processor, combine cooked chickpeas, tahini, lemon juice, garlic and salt. Pulse until finely chopped then leave the processor running and slowly start adding water until it becomes smooth and well incorporated. Alternatively, purée the chickpeas first until smooth and creamy, then start adding the rest of the ingredients as the processor is running. Transfer to a container and let it cool down in the fridge for 30 minutes or longer.
Meanwhile, prepare the Veggie & Walnut topping. Place raw walnuts in a pan. Toast over medium to medium high heat for 5-7 minutes until slightly dark brown and aromatic. Remove from the heat and let it cool down for a few minutes. Chop them roughly.
In a prep bowl, combine toasted walnuts, cucumber, tomatoes, red onion, parsley, lemon zest, lemon juice, salt and 1/2 tbsp extra virgin olive oil. Toss lightly until well combined.
To serve, place the hummus first then top with the veggie & walnuts mixture as much as you like. Drizzle more extra virgin oil on top and sprinkle a pinch of smoked paprika powder.
Notes
My hummus recipe is adapted slightly from Yotam Ottolenghi’s Basic Hummus recipe on Food 52.
When using your own recipe of hummus or store-bought hummus, refer only the ingredients for “Hummus with Fresh Veggies & Toasted Walnuts (start here if you don’t use the hummus recipe above)” and skip to Step 4.
I used 3/4 cup hummus to make a nice size meal. You can adjust the amount to your preference.
Both hummus (if using this recipe) and the fresh veggie & walnut topping, there should be plenty (enough for 4 servings or more.) Store leftovers in airtight container and keep in the fridge. Consume within 2-3 days.
Serve as is for a healthy meal or snacking. It’s also delicious with toasted pita bread or crackers.