hummus summer salad

Hi friends.

Let me tell you one of my favorite parts of summer. THE FRESH PRODUCE. It is unbeatable and honestly makes me a little sad to think that it will be gone in a few months. Thats why I am trying to fully take advantage of it while it is in season!


In my backyard we have a glorious garden that I adore. It isn’t too big, but it is full of my favorites. We have cucumbers, dill, chives, tomatoes (of several varieties) basil, etc. Its always a good day when in the middle of cooking a dish, you decide you want a little basil, so you run out to the garden, pick it fresh, and add it. No more last minute grocery store runs for us (except to get all the stuff I forget that doesn’t grow in the garden, haha).


This hummus recipe is one I’ve been making for a long time. We originally found it in a cookbook, but modified it quite a bit to be exactly how we wanted it. It is creamy and delicious and so easy to make. Also, if you are intimidated by tahini, do not fear! Tahini is  kind of like peanut butter, but its made out of sesame seeds. It adds a lot to the taste of hummus. It’s usually not too hard to find, but if you don’t have it or can’t find it, almond butter can be used instead! Almond butter still has the creamy texture, but not too overbearing of a taste, so it works for a substitute if needs be.


The day I first made this dish I was craving something light and fresh. I grabbed all the fresh produce we had in the fridge, cut it up and tossed it with some lemon juice, and paired it with homemade hummus and mozzarella cheese. The nectarine brings the perfect balance of sweetness to it all.  It hit the spot. It was everything I wanted it to be, and more. And it was so simple and quick! Its a perfect lunch or appetizer for any busy day.

So if you want your summer to be complete, I suggest you make this dish. !!!


Hummus Summer Salad

serves 4


Summer Salad

  • 1 large cucumber
  • 2 cups cherry tomatoes
  • 2 nectarines
  • 1/2 cup fresh basil
  • 1 tsp fresh dill (optional)
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 8 slices fresh mozzarella


  • 1 can chickpeas, drained
  • 1/4 cup water
  • 1 teaspoon garlic
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • fresh ground pepper
  • 2 tablespoons olive oil


To make the salad, cut the cucumber and nectarine into small chunks, and cut the cherry tomatoes in half. Chop the basil and dill. Combine it all in a bowl and toss with lemon juice.

To make the hummus, add all of the ingredients, except the olive oil, into a food processor and blend for 1-2 minutes. While it is blending, slowly pour in the olive oil.

Place a large scoop of hummus on the plate and spread it out. Next place the mozzarella, then add the salad on top. Finish it off with salt and pepper and a drizzle of olive oil.


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