Hummus with Tomato Relish
Submitted by Nicky1970
Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that’s fresh, vibrant, and ready for any gathering.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
15 minThis hummus brings two things to the table: a velvety smooth chickpea base and a chunky, herb-loaded tomato relish that makes it feel like something from a Mediterranean cafe.
The hummus itself is straightforward: chickpeas, tahini, lemon, garlic, and olive oil blitzed until impossibly smooth. But the real move is that tomato-onion-parsley relish piled alongside, giving every scoop a fresh, crunchy contrast.
Fifteen minutes. No cooking. The kind of appetizer that looks like you tried hard when you barely tried at all.
Pro Tips
- Blend the hummus with some of the chickpea liquid (aquafaba) for the creamiest, silkiest texture
- Use a food processor, not a blender, for the smoothest results; blend for a full 2-3 minutes
- Let the relish sit for a few minutes before serving so the flavors meld together
Ingredients
Directions
Drain the chickpeas, reserving ¼ cup liquid.
Squeeze the juice from the lemon.
Mince the garlic, purée the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth.
Chop the onion and tomato and toss with the parsley.
Put the hummus on a plate and arrange the relish next to it.
Drizzle the hummus with additional olive oil.
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