2 cups of prepared hummus (we recommend Middle East Coast)
Olive oil
1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste
8 ounces (225 grams) small cucumbers, washed, unpeeled, chopped small
1/4 medium red onion, chopped small
Juice of half a lemon
Salt and freshly ground black pepper
Za’atar (optional)
1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
Preparation:
Prepare the Hummus:
Spread the hummus on a large plate using the back of a spoon to create swirls and cavities. Drizzle lightly with olive oil to freshen it up.
Make the Salad:
In a bowl, combine the chopped cherry tomatoes, cucumbers, and red onion. Add the lemon juice, about 1 1/2 tablespoons of olive oil, and season with salt and freshly ground black pepper to taste.
If you have za’atar, add about 1/4 teaspoon. Stir in the finely chopped herbs.
Assemble the Plate:
Heap the salad mixture onto the hummus, arranging it nicely.
Place the toasted pita wedges around the edge of the plate.
Finish and Serve:
Sprinkle additional fresh herbs on top for extra flavor and garnish.
