When has hummus not made things better? This dish uses it to take your Everything Salmon & Green Pesto Chickpeas leftovers up a notch, topped off with a crisp, juicy tomato salad. So good.
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Serves
2
Cucumber
Vine Tomatoes
Spring Onions
Garlic
Lemon
Flatbreads
For the hummus
Tahini
Ice Cubes
Cold Water
Olive Oil
Lemon
Salt
Serves
2
Cucumber
Vine Tomatoes
Spring Onions
Garlic
Lemon
Flatbreads
For the hummus
Tahini
Ice Cubes
Cold Water
Olive Oil
Lemon
Salt
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Step 1.
Before you begin, make the Everything Salmon & Green Pesto Chickpeas batch recipe.
Step 2.
Reheat the salmon in the oven, microwave or a frying pan until piping hot.
Step 3.
To make the hummus, add your leftover chickpeas to a blender or food processor along with the tahini, ice cubes, water, olive oil and juice of half the lemon. Blend until smooth, adding more water if needed to loosen. Taste and season with salt.
Step 4.
Finely grate the garlic into a large bowl. Squeeze over the remaining half of the lemon and season with salt and black pepper.
Step 5.
Chop the cucumber and tomatoes into 2cm chunks and thinly slice the spring onions. Add them all to the bowl with the garlic and lemon, drizzle over a little olive oil and toss to coat.
Step 6.
Toast the flatbreads until warm and golden. Spread the hummus over the base of your plate or bowl. Top with the hot salmon and the salad. Serve with the flatbreads on the side.
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