Food Hunter's Guide to Cuisine: Hummus With Greek Salad: Brown Bag Series #11

Monday, February 18, 2013

Hummus With Greek Salad: Brown Bag Series #11

By: The Food Hunter

I love a good Hummus and what makes this one extra special is the addition of a lightly dressed Greek salad.  I first had this combination at Olive & Ivy in Scottsdale and soon found out it is a signature dish from the True Food cookbook by Andrew Weil.  The book contains over 100 beautifully photographed recipes that are found on the menu at True Foods restaurant along with lots of interesting tid bits about food and diet.

I love making this and packaging it up for my lunches.  I'll eat this with some fresh pita or even just pita chips. It's portable and lasts for a few days in the fridge; and it's what's in my Brown Bag this week.

Hummus With Greek Salad

2 cans garbanzo beans, rinsed and drained
1 garlic clove, mashed
2 tablespoons plus 1 1/2 teaspoons tahni
1/4 cup freshly squeezed lemon juice
Juice of one lime
1 teaspoon agave nectar (I used honey)
1/4 cup coarsely chopped cilantro (I omitted this)
1 1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra virgin olive oil

Place all ingredients but the olive oil in a food processor and blend until it is a smooth paste.  Add the oil slowly in a stream and blend until well combined.  Transfer to a bowl and store in the fridge until ready to eat.

Yogurt Dressing

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons Dijon mustard
2 tablespoons agave nectar (I used honey)
2 tablespoons fresh oregano, chopped
1/4 traspoon salt
pinch of black pepper
1 cup of olive oil
1 1/2 cups Greek style plain yogurt

Combine all ingredients but oil and yogurt in a food processor and mix until combined. Slowly drizzle in the oil and blend until the mixture is emulsified and thick. Transfer to a bowl and whisk in the yogurt. Store in the fridge until ready to use.

Greek Salad
1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup of Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons of chopped mixed herbs, such as parsley, oregano and basil

To serve: Put 2 cups of Hummus on a plate.  Mix the salad with 1/4 cup of the Yogurt Dressing. Top the Hummus with the mixture and sprinkle with the feta cheese and fresh herbs.

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