Creamy Pearl Hummus Salad: A recipe

Kathryn from Limes and Lycopene suggested in a comment on my super quick gingery simple chickpea salad that a salad made a la hummus that stopped short of blending is a great addition to the table. And it sure is. I was still getting over my aweful cold and wanted something quick, healthy and yummy. This was such a good choice. I made it extra garlic-y to fight off the cold germs. I followed with a cup of ginger tea and I was as right as rain*.

*common Australian saying

Take your cooked chickpeas (garbanzo beans) – either a can thereof or some that you have soaked and cooked yourself. Add a drizzle of toasted sesame oil, a slurp of good virgin cold pressed olive oil, a couple of tablespoons of sesame seeds (black and white if you have them), a tablespoon or two of tahini, juice of a lemon (or less, depending on how lemony you want the final salad), a large clove of garlic finely chopped, a handful of parsley and other herbs also finely chopped.

Mix well. Season with sea salt and freshly ground black pepper. Taste and adjust lemon juice (if not tangy enough), salt and pepper.

Result? A wonderful, creamy addition to the table, that goes really well with a tomato salad. Add some lettuce greens and fresh crusty bread, and you have lunch.

Chickpea Series

• Chickpea, Almond and Sesame Spread
• Chickpeas with Ginger Root Salad
• Chana Chat with Chat Masala
• Cheat’s Hummus – Hummus made from a can of chickpeas or butter beans
• Chick Peas
• Meet Mr. Channa Chat Man, selling chickpea snacks on the beach at Kovalam.

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