Lately I have been on a real hummus kick, but sometimes I don't want to do the whole bit with the food processor and such. Enter the deconstructed hummus salad. It has all the same flavors as hummus but in a meal you can bite into. It would be delicious on top of a bed of greens with a bit of chopped fresh mint, but it is tasty just as it is.
At the time I made this I happened to have a pot of chick peas already cooked, but I will make the recipe according to one 12oz can of garbanzo beans since they are just as tasty and easy for a quick meal.
1 12oz can garbanzo beans (chick peas)
1 tablespoon tahini
juice of 1 lemon (about 4 T)
1 clove garlic, finely chopped
olive oil
salt, pinch
hot paprika
handful grape tomatoes, halved
Combine beans and tomatoes on a platter. In a small bowl combine the tahini, lemon juice, garlic, salt. Mix well and start to drizzle in your olive oil to make a vinaigrette, about 4 T olive oil. Once dressing has been emulsified pour it onto the beans. Top with hot paprika.
