Hummus with Crudités Salad

If you are not using canned chickpeas, it is essential to prepare them in advance. Soak the chickpeas overnight to allow them to absorb water and soften. The next day, boil them in salted water, seasoning to taste, until they become tender and easy to mash. If you opt for canned chickpeas, the process becomes much simpler. Start by draining the canned chickpeas from the liquid they were stored in (do not throw away this liquid, as it can be used later). Rinse the chickpeas under cold or lukewarm water to remove unwanted chemicals. Set them aside for use in the recipe.

In a blender, add the juice of half a lemon, mixed with 3-4 tablespoons of the chickpea canning liquid (or water, if you prefer). On top, add the chickpeas, a few peeled garlic cloves, basil (if you decide to use it), and of course, tahini, which is an essential ingredient in making hummus. Put the blender lid on and blend everything. Stop occasionally to scrape the paste from the sides. If the paste becomes too thick, add a little of the reserved liquid, being careful not to make the hummus too runny. Continue blending until you achieve a smooth and creamy paste.

Now, let’s move on to the salad. In a small glass, mix the lemon juice, olive oil, salt, and pepper as specified in the recipe. Set this flavorful dressing aside. Peel the cucumber, with the option to fully peel it or leave the skin on, provided it is well washed. Cut it in half lengthwise and scoop out the seeds with a spoon. Then, slice the cucumber into thin strips and cubes. Wash the tomatoes, cut them in half, remove the seeds, and then cut them into cubes. Peel and dice the onion similarly. Combine all the vegetables in a deep bowl, add chopped dill or parsley, pour in the dressing, and mix well.

For assembly, take a generous platter. In one corner, place the hummus, making 3-4 wells where you add a little olive oil, and sprinkle over it some spicy or sweet paprika, according to your preference. Right next to the hummus, place the raw vegetable salad, forming an even layer. After this, arrange the slices of feta cheese, cut into 3x3 cm pieces, and in the opposite corner from the hummus, place the olives, which have been drained of liquid. This dish is ideally served with pita bread or on its own, accompanied by a light, slightly sweet white wine, such as Riesling or Chardonnay. This delicious combination of flavors and textures will surely delight your taste buds. Enjoy your meal!