Recipe: Hummus with summer salad
Sauces, dressings and dips with herbs
June 20, 2009
 I harvested my Summer White radishes, spicy and delicious, some celery and parsley.
I craved for something fresh and light, and I prepared this hummus with a summer salad.
 Summer salad
Ingredients
4 white radishes
1 green tomato
1 red tomato
3 carrots
100g canned corn
1 baby onion
2 small celery stems and leaves
4 salted anchovie fillets
olive oil
aromatic vinegar
Directions
Cut the radishes, tomatoes and carrots into slices, cut coarsely the baby onion, celery and anchovie fillets. Add drain corn and season with olive oil, vinegar and salt.
 Hummus is an ancient egyptian recipe, usually prepared with chickpeas or cannellini beans, some herbs and the tahini, a sesame past used in arabic cuisine.
Hummus
Ingredients:
250g canned cannellini beans
1 sprig of parsley
2 tbsp. tahini (sesame paste)
2 tbsp. grated parmesan
2 tbsp. lemon juice
1 red chili
Directions
Blend all ingredients in a food processor until thick and creamy.
Serve with pita bread and the summer salad.
 A similar recipe:
Basil hummus and tomatoes sandwich
This recipe partecipates to Weekend Herb Blogging, hosted by this site.
This event is handled by Cook (almost) anything at least once.
--- Weekend Herb Blogging #188 Recap ---
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