Israeli Salad

I love hummus, but I had never thought about using hummus on a salad.  This salad is insanely delicious!  It is so simple and flavorful. The simple vinaigrette over the salad is a recipe I will be repeating.

Recipe adapted from Food Network

Ingredients-

1 can reduced sodium chickpeas

1 cup tahini

1 cup lemon juice

4 garlic cloves

1 teaspoon cumin

2-3 tablespoons extra virgin olive oil

1 hothouse or English cucumber sliced

1 cup cherry tomatoes halved

1 bell pepper diced

1/4 cup matchstick carrots

1/4 cup diced broccoli

¼ cup red onion diced

¼ cup fresh mint

2-4 cups fresh spinach

Optional: toasted pita bread

Directions:

1. Hummus- add chickpeas, tahini, ¾ cup lemon juice, garlic, cumin, olive oil, and a dash of salt and pepper to a food processor.  Pulse until hummus is smooth.  You can add water or olive oil if the hummus is too thick.
2. Salad- Combine cucumber, tomato, pepper, broccoli, carrots, onion, mint, 1/3 cup olive oil, ¼ cup lemon juice, dashes of salt and pepper to a medium bowl.  Mix to combine.
3. Spread a layer of spinach on a plate.  Spread hummus over the spinach.  Top with the salad.
4. Optional- Spread hummus on a toasted pita bread and top with the salad.