Beet Hummus Salad Bowls
Lettuce tossed with a sweet red wine vinegar dressing topped with homemade beet hummus, olives, feta, cucumbers, and mint.
Equipment
- Food processor
Ingredients
- ½ cup dried chickpeas
- 1 medium beet, cooked, peeled and chopped
- 2 cloves sliced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup tahini
- ⅓ cup lemon juice
- ½ tsp. kosher salt
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- ½ cup pitted Kalamata olives
- 1 cup sliced cucumbers
- 1 cup feta cheese, cut in one inch cubes
- ½ cup sliced red onions
- ¼ cup mint leaves
- 1 lemon, cut in wedges
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- ¼ tsp. each kosher salt and black pepper
- 1 clove minced garlic
Instructions
- Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
- Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
- Drain the beans and put them in the food processor. Add the garlic, oil, tahini, beets, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
- Next, make the vinaigrette: Simply put all the ingredients in a small jar, and shake it until it's all combined.
- Toss the lettuce with as much dressing as you like. Divide it between four bowls. Top each bowl with some hummus, and the rest of the ingredients.
Nutrition
Calories: 425kcal
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