Middle Eastern Summer Salad Recipe #32120
Although I've been eating stuff like this for years and years, I just found the perfect recipe for it. I usually vary this recipe depending what I have on hand, and like to add in some finely chopped onion and some coriander as well.
by Mirj
45 min | 15 min prep
SERVES 6
- 2 medium cucumbers
- 2 medium tomatoes
- 1/4 cup snipped fresh parsley
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon coarse black pepper
- 1 (15 ounce) can chickpeas (garbanzo beans)
- 1/2 cup tahini
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 8 large pita bread rounds
- 1/8-1/4 teaspoon ground red pepper
- For the salad: Peel the cucumbers (optional, I never peel mine).
- Chop the cucumbers and the tomatoes.
- Toss together with the parsley, vinegar, 1 tablespoon of olive oil, 1/8 teaspoon salt, and black pepper.
- Cover and chill.
- Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
- For the hummus: Meanwhile, to make the hummus, drain chickpeas, reserving the liquid.
- In a food processor bowl combine the chickpeas, tahini, and garlic.
- Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt.
- Cover and process until smooth, adding enough chickpea liquid until the hummus is same consistency as thick oatmeal.
- Cut the warm pita rounds into wedges.
- Spoon the hummus onto plates, drizzle with the remaining olive oil, and sprinkle with red pepper.
- Serve with cucumber and tomato salad.
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5 stars