Off the Beaten Hummus Path
We all remember the first time we tried hummus. Whether it was in a Middle Eastern restaurant, or a dip in someone’s party, or something storebought that you picked up out of curiosity: it was either the start of your own true Hummus Love Story or a moment of “Why is this thing so popular with everyone?” existential crisis. The thing is, this classic Levantine dip is delicious on its own, in our opinion, but it really shines when it’s paired with something crunchy or used in a really great salad.
And so now for something slightly different. Here’s a salad that you might not have tried before, but is easy to make and great for a healthy weeknight meal. Featuring stars like our celery, zucchini, squash and hummus, it’s so tasty you’ll be back for more. Want to make your own? We have a recipe for that too: check it out here.
Need more creative ideas for hummus or than using it in salads? Try using it instead of mayo in your sandwiches or wraps. Everyone loves a little something extra in their sandwiches, and it’s healthier than mayo, healthier than jam. Try it on pizza. Try it on roast veggies. Happy eating!
Serves 4x People Looking for Something Different
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 1 whole Celery Heart
- 100ml of olive oil
- 6 squash
- 2 zucchini
- 50g of rocket leaves
- 100g of quinoa
- 100g of barley
- 6 tbsp of hummus
- 1 lemon, squeezed
- Salt and pepper
Instructions
- Preheat oven to 180C.
- Boil water on stove in x2 pots.
- Cut squash and zucchini into sticks, cook in the oven until it's soft–maybe 10-20mins, depending on their thickness. It's ok to let them char slightly along the edges!
- Slice celery into sticks
- Cook quinoa in one pot and barley in the other, until al dente.
- Mix everything together except the hummus
- Spoon hummus on your plates–no need to go fancy unless you want to–and dollop a generous portion of salad on top.
- Season with lemon juice, salt and pepper to serve!