Quick easy homemade hummus topped with basil, red onion, black olives, tomatoes, cucumber, and avocado. This recipe is simple but full of flavoursome fresh fruit and vegetables that give it a strong taste.
This is one of my all time favourite dishes to make as it’s satisfying, tasty, easily made and bursting with nutrition. Suitable for vegan, gluten-free, grain-free, nut-free and general healthy diets. Also high in heart-healthy fats and protein.
Crushed Chickpea Hummus Salad Video
This is a great recipe to make when you’re out and about and don’t have a kitchen. It’s the kind of meal I make while staying in a hotel and all I have is a plate, fork, and knife.
The key to this recipe tasting great is to use the best fresh produce you can find. I usually make with cherry tomatoes as they are the sweetest and freshly picked basil leaves.
You can leave the sesame seeds whole if you’re making this and don’t have access to any ground sesame seeds. If leaving the sesame seeds whole then I recommend to half the amount in the recipe.
Whole sesame seeds will give this salad some more crunch – a different crunch to the high water content fruit and vegetables. Chew each mouthful carefully to make sure all the nutrition from the sesame seeds can be absorbed.
Dried chickpeas can be used in place of a tin if you prefer, I’m using a tin here as this is a quick and easy recipe. To make the same amount of cooked chickpeas as one tin cook 3/4 cup / 125g dried chickpeas.
I usually double the cayenne and cumin in the ingredients as I prefer a spicier hummus.
I generally use unhulled sesame seeds in all of my recipes. This is because they contain more nutrition and are higher in calcium, iron, and fiber. Hulled sesame seeds are still a nutrient powerhouse and both are high in magnesium, vitamin E, and Zinc.
If you like a strong earthy seedy taste go for unhulled and for a milder seed taste pick hulled sesame seeds.
I used Greek kalamata olives in the photos for this recipe. These large purple olives are plump with a meaty texture. As kalamata olives have to be hand picked once ripe they are expensive. Kalamata olives are often preserved in vinegar, salt, and olive oil. Unlike most other olives kalamatas’ are usually without stabilisers and other additives so are my top olive choice.
This recipe has 5-6 portions of your recommended daily intake of fruit and vegetables. Current advice is to eat at least 10 portions a day. Bright vibrant healthy salads like this make the target easily achievable.
- 1 can Chickpeas, 400ml / 15oz
- 1 Lemon, juiced
- 2 tbsp Sesame seeds, ground
- 2 cloves Garlic, crushed
- ¼ Tsp Cayenne pepper
- ¼ Tsp Turmeric
- Salt & Pepper, to taste
- ¼ Tsp Cumin
- 16 Basil leaves
- 10 Cherry Tomatoes, quartered
- 2″ Cucumber, diced
- ½ Avocado, diced
- 10 Black Olives, halved
- 1 slice Red Onion, diced
- 1 tsp dried Thyme
- 2 tbsp Olive oil, optional
- Drain and rinse the chickpeas.
- Mash the chickpeas using the back of a fork or a potato masher.
- Grind the sesame seeds in a small jug or coffee blender.
- Mix all of the hummus ingredients with the chickpeas.
- Spread the hummus into a bowl making a well to fill with the basil leaves and the other fruit and vegetables.
- Sprinkle with dried thyme and drizzle with olive oil.
- Store in the fridge and enjoy within 2 days.
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Amount Per Serving Calories 613Total Fat 33gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 824mgCarbohydrates 66gFiber 21gSugar 14gProtein 20g
Make sure you’ve got a strong fork that is capable of mashing for this recipe. A flimsy one will bend but if it’s all you’ve got then mash slowly and carefully.