This bright, springy salad from chef Anthony Sasso of the Tapas Bar at La Sirena in New York City is the perfect dinner party starter. For a little more wow-factor, garnish this dish with hydrated basil seeds. Slideshow: More Chickpea Recipes 

Anthony Sasso

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Credit: Abby Hocking

Recipe Summary

total:
40 mins
Yield:
4 to 6
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Ingredients

HUMMUS:
SALAD:

Directions

Instructions Checklist
  • Make the hummus In a large bowl, combine all of the ingredients.  In a food processor and working in 2 cup batches, puree with 1/3 cup of water until smooth. Scrape into a medium bowl and season with salt and lemon juice.  Refrigerate the hummus with a piece of plastic wrap pressed against the surface until chilled, about 30 minutes.

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  • Meanwhile, make the salad In a large bowl, combine all of the ingredients. Season with salt.

  • Spread the hummus in the bottom of shallow bowls. Top with the salad and garnish with croutons and the Thai basil and parsley leaves; serve.

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