Loaded Hummus w/ Chopped Mediterranean Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while ricotta is more affordable.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories; black olives are often cheaper.

Start with a chopped salad.

Dice 4 Persian cucumbers and 1 red bell pepper.

Slice 2 green onions and chop romaine lettuce.

Add pomegranate seeds to the salad.

Make a pomegranate dressing using organic pomegranate syrup, olive oil, white wine vinegar, Dijon mustard, and salt in a bowl.

Whisk the dressing ingredients together.

Dress the salad right before serving with the dressing.

For the hummus, start with 2 cans of drained garbanzo beans.

Add a few garlic cloves to the blender.

Eyeball about 3.5 oz of tahini into the blender.

Add about 1 teaspoon of cumin and a healthy pinch of salt.

Squeeze in the juice of 1 lemon.

Toss in a couple of ice cubes and a little olive oil.

Blend the hummus until smooth.

Pour the hummus out of the blender into a serving bowl.

Top the hummus with a few chickpeas and pomegranate seeds.

Take a portion of the chopped salad and place it in a bowl.

Drizzle the salad with the pomegranate vinaigrette and toss.

Arrange the chopped salad around the bowl of hummus.

Prepare dipping options with celery sticks, carrot sticks, and Persian cucumbers.

Add a few triangle wedges of naan bread.

Finish with some Fresno chilis on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens