Hummus salad bowl
A beautiful, Seeberger nut inspired salad plate with creamy hummus and lots of seasonal toppings. I love this one because I love hummus, and sometimes I love one that is made with nuts instead of tahini. The base for this salad is hummus, but not in the classic style. This time it had toasted nuts (cashews, hazelnuts, almonds, walnuts). Together with seasonal vegetable, it’s the best this season has to offer.
4 sun-dried Seebergertomatoes, cut into thin strips
2 small romaine lettuce heads, cut into
2 handful of olives, Kalamata or plain green
sea salt to taste
freshly ground black pepper to taste
230 g drained canned chickpeas
60 g Seeberger luxury nut mix
1 tbsp lemon juice
1 small garlic clove pressed through a garlic press
20 ml avocado, walnut or extra virgin olive oil
50-80 ml chickpea liquid
200 g zucchini, cut into spirals
10 ml extra virgin olive oil
pinch of cumin powder
chili flakes to taste
Heat a dry pan and toast nuts until they are golden. You can do that in the oven, too. Remove and cool.
While the nuts are cooling, mix all of the zucchini ingredients (adding salt and pepper to your liking).
When nuts are cool, put 40 g into a blender and blend with chickpeas, lemon juice, garlic, oil, some of the chickpea liquid, salt, and pepper. Blend until you have a creamy texture to your desired thickness.
Put hummus on a plate and spread. Place zucchini, olives, lettuce, tomatoes, and nuts around on the cream. Add the rest of the nuts. You can sprinkle some pepper and salt and pour some oil over if you wish.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger