Hummus Topped With Tomato, Cucumber and Parsley

Hummus Topped With Tomato, Cucumber and Parsley

I make hummus all the time. Gone are the days of buying ready made dips at Tara’s Busy Kitchen. I think if more people knew that all you need to make a great hummus are a few store cupboard essentials then it would become a regular make in other households too.

This hummus topped with tomato and cucumber was inspired by my recent Shillingford Organics veg box. I wanted to serve my hummus in a different and exciting way. The freshness and quality of the veg box ingredients made my mind up for me. Tiny diced tomato and cucumber and a generous sprinkling of chopped parsley added crunch and texture and was visually exciting. After all, you eat with your eyes first don’t you?

Hummus Topped With Tomato, Cucumber and Parsley
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 can of chickpeas (strain but reserve liquid)
  2. 1/2 cup tahini paste
  3. 2 tablespoons freshly squeezed lemon juice, or more to taste
  4. 2 small cloves garlic, roughly chopped
  5. 3/4 teaspoon table salt, or more to taste
  6. 2 tomatoes, seeds removed and cut into small chunks
  7. 1/2 cucumber, seeds removed and chopped into small cubes
  8. A handful of parsley, chopped
Instructions
  1. In a food processor, blend the chickpeas for a full minute until powdery clumps form
  2. Add the tahini, lemon juice, garlic and salt and blend until pureed.
  3. With the machine running, drizzle in water or reserved chickpea water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.
  4. Taste and adjust seasonings, adding more salt or lemon if needed.
  5. To serve, top with the chopped cucumber and tomatoes, drizzle it with a little olive oil, and sprinkle over the chopped parsley.
  6. Serve it with toasted pita wedges or vegetable crudités.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

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