Here is what happens when you take the chickpeas out of your hummus. This dish is part salad, part chunky hummus, part fun dip – but 100% what I want to eat for lunch! The pickled kumquats give it just a bit of brightness and the togarashi brings the crunch! Any leftover dressing can be used the next day!

1 cup of chickpeas

1 cup tahini vinaigrette – recipe below

2 T pickled kumquats

2 T torn mint

2 T togarashi

1/4 c Toasted pepitas

Start with a base of tahini vinaigrette, smeared in a wide bottomed bowl. Top with a cup of chopped chickpeas. Then layer on the pickled kumquat, togarashi, mint and toasted pepitas. Serve with pita or crusty bread!

Tahini Vinaigrette

yield 2 cups

1      cups Tahini

3/4  cups Water

1  Tbsp Garlic Confit or Roasted Garlic

2  Tbsp Tamari

2  Tbsp Apple Cider Vinegar

1   Tbsp Lemon Juice

1   Tbsp Sambal

1    tsp Salt

Buzz all ingredients in the blender for 2 minutes until fluffy.

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