Hummus salad

We all love hummus but I liked the idea of a salad using all the ingredients that go into hummus before it gets mashed up. Chickpeas are known in our house as ‘hummus balls’. This is a tasty different salad with crunch. And of course I add a hint of fresh chilli for added flavour for me.

INGREDIENTS

1 large pitta bread

olive oil, for brushing

400g tinned chickpeas, drained and rinsed

1 red onion, chopped

1/2 red capsicum, chopped

1/2 telegraph cucumber, chopped

1 celery stalk, chopped

TAHINI DRESSING

60ml lemon juice

60ml olive oil

65g tahini

1 garlic clove, crushed

salt and freshly ground black pepper

INGREDIENTS FOR ADULTS

1 teaspoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds, crushed

1/2 teaspoon chilli flakes

METHOD

To make the dressing, whisk together the lemon juice, olive oil, tahini and garlic in a medium bowl. Season with salt and pepper. If needed, add a little water to make the dressing a bit runnier.

Heat a chargrill pan over a medium heat. Lightly brush the pitta with olive oil, then grill for 2 minutes per side, or until crispy. Tear into small pieces and set aside.

Divide the chickpeas between four bowls. Arrange the chopped vegetables in bowls on the table with spoons so everyone can add their preferred veggies to their salad.

DISH ONE

After the kids have chosen their vegetables, pour over a little dressing and let them combine the salad. Top with some pitta pieces.

DISH TWO

In a dry frying pan over a medium heat, toast the sesame, coriander and cumin seeds until fragrant. Transfer to a small bowl and mix through the chilli flakes. Toss the dressing through the adults’ salads and top with torn-up pieces of pitta and the spicy sesame seed mixture.

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