Crudité Salad with Hummus and Cracked Chickpeas
This salad is seriously easy to make and looks so beautiful. Flex your artistic skills to arrange the veggies and make these simple ingredients look amazing.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
⅘ C (100 ml) olive oil
¼ C (60 ml) lemon juice
4 tsp (20 ml) rice wine vinegar
3 Tbsp (45 ml) honey
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) sesame oil
100 g cooked chickpeas
½ tsp (2.5 ml) mustard seeds
½ tsp (2.5 ml) cumin seeds
½ tsp (2.5 ml) dried red chilli flakes
50 g mixed radishes
50 g tender stem broccoli
50 g sugar snaps
50 g fine beans
50 g cocktail tomatoes
20 g baby gem hearts (inner smaller yellow leaves of baby gem lettuce)
100 g ready-made hummus
Place all of the ingredients into a high-speed blender. Blend until smooth and emulsified. Check seasoning and then set aside for use later.
Place the oil into a skillet an and bring to a medium heat. Add the spices and allow to gently temper in order to release the aromatic flavours.
Cook for 1 minute then add the chickpeas and toast in the oil with the spices for 2 minutes.
Remove from the heat and place into a food processor. Pulse the chickpeas until they crack but don’t fully puree, they should still have some texture.
Check seasoning and adjust and then set aside for use later.
Gently scrub the carrots and radishes until they are clean and then rinse with water. Set aside.
Clean and trim the other vegetables.
Blanch the broccoli, sugar snaps, fine beans and cocktail tomatoes separately for 2 seconds in boiling water and then cool immediately in an ice bath.
Remove from the ice bath and dry using a kitchen towel.
Place the hummus into a piping bag if you have one and pipe the hummus at the base of the serving bowl or around a platter. If you don’t have a piping bag, dollop small spoonfuls around the platter/bowl.
Put all of the vegetables into a bowl, lightly dress with roughly 40 ml of the dressing and mix well. Add the sesame seeds to the dressed vegetables and toss to coat. Arrange the veggies on the serving platter/bowl around the piped hummus. Sprinkle with cracked chickpeas, add a few additional pipes of hummus and serve.