hummus salad

inspired by maddhur jaffrey’s world vegetarian, a wholesome salad that packs a punch. can be made with canned or cooked garbanzo beans  chickpeas) and served as a salad on a bed of greens or as a yummy mezze/dip with some grainy bread. i like mine with lots of olive oil!

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drain and rinse one can of chickpeas, then boil them for five minutes. as they cool, toss in the juice of 1 lemon. finely chop 5 cloves of garlic. add to the bowl. chop one large tomato. roughly chop a generous handful of fresh herbs. i used parsley and mint.

add salt, pepper, paprika, cayenne and cumin to taste. smother in olive oil. optional: drizzle with tahini.

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