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Deconstructed Hummus Salad

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Submitted by: Kristopher Robert

 

This is a very light and healthy take on traditional hummus, and it makes a delicious side to seafood dishes. Just saute the chickpeas and add lemon.
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 16 oz can chickpeas
  • Zest from one lemon or to taste
  • Juice from one lemon or to taste
  • Salt and pepper to taste

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Method

In a saute pan, add olive oil and set heat to medium high. While pan is heating, drain chickpeas and rinse well with tap water. Shake to remove excess liquid. Carefully add chickpeas to hot saute pan and stir to coat chickpeas in oil. Add a pinch of salt and a couple grinds of freshly cracked pepper then stir pan again. After chickpeas have begun to change color slightly, 2-3 minutes but not to the point of browning, add lemon zest and juice to pan. Stir again to distribute ingredients and taste for seasoning, adjusting salt and pepper as necessary. Serve immediately.

 

Notes:

 

Number of Servings: 2

 

Submitted by: Kristopher Robert ()

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