Hummus with Tomato and White Bean Salad

This dish is as simple as it comes. But it doesn’t compromise on taste! I made this salad three days in a row because it was so delicious, I couldn’t stop craving it!

Serve this with mounds of pita because you will need it to absorb the hummus and all the salad juices! The longer the salad sits, the more delicious it becomes, so make it ahead of time and pour it on top of the hummus just before serving.

I guarantee you that this salad is worth gossiping about over and over again!

Hummus with Tomato and White Bean Salad

Yield: 2-4 servings

INGREDIENTS:
1 cup canned white kidney beans, drained
1 cup assorted colored cherry tomatoes, quartered
1/2 cup Israeli pickles, diced
1/4 of red onion, very thinly sliced
1 tbsp fresh parsley, chopped
Hummus, store-bought
Olive oil, for drizzling
Paprika, for sprinkling
Pita, for dipping
Dressing:
1/4 cup olive oil
2-3 tbsp lemon juice
Salt/pepper, to taste

DIRECTIONS:
1. In a large bowl, mix together beans, tomatoes, pickles, onions, and parsley.
2. Toss with oil, lemon juice, salt and pepper. Set aside.
3. On a large platter, spread the hummus on half the platter, leaving peaks and valleys. Drizzle hummus with olive oil and sprinkle with paprika.
4. On the opposite side of the place, place the salad so it is slightly overlapping the hummus. Serve with pita. Enjoy!