Prep Time: 25 min.
I made this hummus for a girl’s lunch, and I love that it’s so easy, healthy and flavorful. The hummus pairs perfectly with all the crunchy flavors of a Greek Salad. Enjoy it with bread or protein for a light lunch or dinner, or serve it as a dip with tortilla chips for dinner parties. It’s one of those dishes that only gets better if you make it ahead of time when all the flavors come together.
Ingredients
Instructions
1. Halve the cucumber lengthwise.
2. Use the crinkle cutter to slice the cucumber.
3. Place the hummus on your serving plate (mine was approximately 35 cm/14 inches round).
4. Quarter the grape tomatoes and olives.
5. Finely chop the red onion.
6. Top the tomatoes, olives, red onion and halved cucumbers onto the hummus in any order you like.
7. Chop the almonds into thirds and roast them lightly in a pan on medium-high heat until they are browned and aromatic. It will take about 3-4 minutes. Allow to cool slightly.
8. Add the cooled nuts on top of the hummus.
9. Crumble the feta over the salad.
10. Top with a generous splash of olive oil.
11. Finally, sprinkle some sea salt and pepper.
12. Serve.
Notes
I've linked the crinkle cutter I use in my Shop.
