Spring Salad And Arugula Hummus Recipe

Mixed greens: A blend of various leafy greens, providing a range of flavors and textures.

Cherry tomatoes: Small, sweet tomatoes that add a burst of juiciness.

Cucumber: Crisp and refreshing, adding a cool crunch to the salad.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Feta cheese: A crumbly, tangy cheese that adds richness to the salad.

Chickpeas: Also known as garbanzo beans, they provide a creamy texture and protein.

Arugula: A leafy green with a peppery flavor, used in the hummus.

Tahini: A paste made from ground sesame seeds, adding a nutty flavor to the hummus.

Garlic clove: Adds a pungent, savory flavor to the hummus.

Lemon juice: Freshly squeezed, it adds brightness and acidity.

Olive oil: Adds richness and helps blend the hummus smoothly.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

When preparing the arugula hummus, make sure to blend the chickpeas thoroughly to achieve a creamy texture. If the mixture seems too thick, you can add a bit of water or extra olive oil to reach your desired consistency. This will ensure the hummus is smooth and easy to spread or dollop.

• mixed greens - Substitute with baby spinach: Baby spinach offers a similar texture and nutritional profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.

• cucumber - Substitute with zucchini: Zucchini provides a similar crunch and mild flavor.

• red onion - Substitute with shallots: Shallots offer a milder, sweeter taste.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and crumbly texture.

• chickpeas - Substitute with white beans: White beans provide a similar creamy texture and mild flavor.

• arugula - Substitute with baby kale: Baby kale offers a similar peppery taste and nutritional benefits.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter provides a similar creamy texture and nutty flavor.

• garlic clove - Substitute with garlic powder: Garlic powder offers a similar flavor, though less intense.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor.

• salt - Substitute with sea salt: Sea salt offers a similar taste and mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile.

• To keep your spring salad fresh, store the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese separately in airtight containers. This prevents the greens from wilting and the vegetables from becoming soggy.

• For the arugula hummus, transfer it to an airtight container. Drizzle a thin layer of olive oil on top to maintain its creamy texture and prevent it from drying out.

• Place the salad components and the hummus in the refrigerator. The salad ingredients will stay fresh for up to 3 days, while the hummus can last up to a week.

• If you need to freeze the arugula hummus, spoon it into a freezer-safe container, leaving some space at the top for expansion. Cover the surface with plastic wrap before sealing the container to avoid freezer burn. The hummus can be frozen for up to 3 months.

• When ready to use the frozen hummus, thaw it in the refrigerator overnight. Stir well before serving to restore its smooth consistency.

• Avoid freezing the spring salad components as the texture of the mixed greens and vegetables will deteriorate upon thawing, resulting in a less enjoyable eating experience.

• Reheating the spring salad:

  1. Room Temperature Revival: If you've stored your mixed greens and vegetables in the fridge, let them sit out for about 15-20 minutes to come to room temperature. This will help maintain the crispness and freshness of the salad.
  2. Avoid Microwave: Microwaving the salad can make the greens wilt and lose their crunch. It's best to enjoy the spring salad cold or at room temperature.

• Reheating the arugula hummus:

  1. Microwave Method: Place the hummus in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 20-30 seconds, stirring halfway through. Check the temperature and heat for an additional 10 seconds if necessary.
  2. Stovetop Method: Transfer the hummus to a small saucepan. Warm it over low heat, stirring frequently to ensure even heating. Add a splash of olive oil or a bit of water if the hummus seems too thick.
  3. Oven Method: Preheat your oven to 350°F (175°C). Place the hummus in an oven-safe dish, cover with foil, and heat for about 10-15 minutes. Stir halfway through to ensure even warming.

• Serving Tips:

  1. Freshen Up: If the salad seems a bit dry, toss it with a small amount of olive oil and a squeeze of lemon juice to revive the flavors.
  2. Garnish: Add a sprinkle of fresh feta cheese or a few more cherry tomatoes to enhance the presentation and taste before serving.

• Mixing bowl: A large bowl used to combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

• Blender: An appliance used to blend the chickpeas, arugula, tahini, garlic, lemon juice, olive oil, salt, and black pepper until smooth.

• Salad spinner: A tool to wash and dry the mixed greens effectively.

• Measuring cups: Used to measure the correct amount of ingredients like olive oil, tahini, and lemon juice.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt and black pepper.

• Chef's knife: A sharp knife used for slicing the cucumber and mincing the garlic.

• Cutting board: A surface used for slicing the cucumber and mincing the garlic.

• Can opener: Used to open the can of chickpeas.

• Colander: Used to drain and rinse the chickpeas.

• Serving bowl: A bowl used to serve the salad with a generous dollop of arugula hummus on the side.

Prep ingredients in advance: Wash and dry mixed greens, slice cucumber and red onion, and halve cherry tomatoes the night before.

Use canned chickpeas: Opt for canned chickpeas to save time on soaking and cooking.

Blender efficiency: Blend the arugula hummus ingredients all at once to streamline the process.

Pre-measure ingredients: Measure out tahini, lemon juice, olive oil, salt, and black pepper before starting.

Batch make hummus: Make extra arugula hummus and store it in the fridge for future use.