Have I mentioned I love hummus bowls? I think I have… once or ten times. But this one, this might just be my favorite combo yet. I topped a classic hummus with the most delicious white bean salad and cabbage slaw for a mixture of textures and flavors you’re going to LOVE.
Hummus Bowls with White Bean Salad + Simple Slaw
serves 4
Ingredients
4 pitas or wraps for serving
for the hummus
2 cans chickpeas, liquid reserved, drained
2/3 cup tahini
6 cloves garlic
4-6 tablespoons olive oil
1/3 to 1/2 cup fresh lemon juice
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
sea salt, fine grain
for the white bean salad
1/2 lb dry white beans, soaked + cooked*
1 sheet dried kombu*
sea salt, fine grain
3 tbs lemon juice
2 tbs red wine vinegar
1/4 cup olive oil
1/8-1/4 tsp pepper
1-2 cloves garlic
2 tsp honey
1/4 cup packed fresh dill, roughly chopped
5-7 mint leaves, roughly chopped
1 green bell pepper, seeded and diced
4 mini cucumber diced
for the slaw
3/4 to 1 lb green or white cabbage, shredded/thinly sliced
3 tbs white wine vinegar
3 tbs extra virgin olive oil
1/2 large shallot, minced
1/2 teaspoon sea salt, fine grain
1.5 teaspoons honey or similar
1 tsp dried oregano
To Make
I like the everything prepared in advance so it has time to chill. This is most important for the slaw and white bean salad.
Make the hummus. In a food processor or blender, combine all hummus ingredients except reserved chickpea liquid. Season with 1.5 teaspoons salt. Add 1/4 cup of the reserved liquid. Process until super smooth. In a food processor this takes several minutes. Add more chickpea liquid to achieve desired consistency. Season with more salt to taste. I am sensitive to raw garlic, so I like to simmer the roughly chopped garlic in the olive oil until just golden, it tones down the garlic flavor. If you want to use raw garlic, you can reduce the amount of garlic to two cloves, depending on how much you like garlic.
Make the white beans salad. Make the vinaigrette by blending dressing ingredients lemon juice through honey and 1 teaspoon salt until emulsified. Add herbs and pulse until finely chopped. Combine white beans, vinaigrette, bell pepper and cucumbers. Season with more salt and pepper to taste. This salad is best if allowed to sit in the fridge for 8+ hours.
Make the slaw. Blend the dressing ingredients, vinegar through oregano. Mix dressing with shredded cabbage. Allow to sit for one hour. Season with salt and pepper to taste. This slaw is best if allowed to sit in the fridge for 8+ hours.
To serve, add 1/4 of the hummus to a low-sided bowl. Spread into an even layer across the bottom of the bowl. Top with 1/4 of the bean salad and 1/4 of the slaw. Serve with a spoon and lightly toasted pita or other bread for dipping.
Notes
For the beans I like to soak in salted water, drain and cook with fresh water along with a sheet of dried kombu, until tender. The kombu softens the beans and makes them more digestible. If desired, use 2 14-oz cans white beans, drained/rinsed.
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