deconstructed hummus salad

I only had four full days to introduce my mom to San Francisco and catch up on almost two years of hugs. There were a lot of places I wanted to take her, but four days was just not enough. But during her short stay, we shared a lot of memorable meals. San Francisco is a great food city and I often feel like I don’t take advantage of that enough since I cook most meals at home. My mom’s visit gave us an excuse to eat whatever and wherever we wanted for a few days. Since we did a lot of walking back and forth to my mom’s hotel (and a lot of walking in general), Cory and I discovered restaurants in our neighborhood we had never heard of before. For example, Chile Pies & Ice Cream. Um, I think I’ll have to try their signature apple chile pie with cheddar crust  al a mode, just to say I’ve tried it. Now that my mom and all the leftovers are gone, I’m back to cooking.

If there’s one thing I could eat everyday it’s bread and hummus.  Okay, I guess those are two things.  I like my hummus spicy, garlicky, with broccoli, and of course the traditional way. I don’t make hummus as often as I’d like, since I like to eat it only with bread and I consider bread to be a “sometimes food”. Nothing in the world can compare to freshly baked bread. And I could eat a lot of it. Everyday. Probably even right now. Unfortunately for me, I don’t think I ate much besides delicious, delicious bread while my mom was here. Still though, I was itching for hummus about a week ago and thought of making a deconstructed hummus salad. All the ingredients of traditional hummus over a pile of greens. I made it on a whim as a small side dish just before dinner and ended up going back for seconds of the salad. And I ended up making the salad three more times throughout the week. Yeah, I think I have a new favorite hummus recipe now. No bread or cleaning out the pesky food processor required.

Deconstructed Hummus Salad
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1 garlic clove, minced
3 tablespoons extra virgin olive oil
3 tablespoons tahini
1-2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed)
1 tablespoon water
salt, to taste
1 15-oz can chickpeas, rinsed and drained
5 oz package of mixed greens (note: I also had about 2 cups of leftover red kale and used that as well)
2 tablespoons fresh dill, chopped
sumac or paprika (optional, for garnishing)

Mince garlic and toss in a large mixing bowl. Mix in olive oil, tahini, lemon juice, water, and salt. Stir until everything is mixed together and fold in the chickpeas. Serve the chickpeas over mixed greens tossed with chopped dill. Garnish with sumac or paprika, if desired.

Serves 4

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1. hummus
2. broccoli hummus
3. spicy hummus
4. hummus with roasted garlic and fresh herbs
5. mixed salad with tahini dressing