Hummus heaped with tomatoes and cucumbers from Smitten Kitchen by Deb Perelman

  • pita bread
  • cucumbers
  • Show all ingredients...

  • EYB Comments

    Can substitute a mix parsley, mint, and chives for parsley.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute a mix parsley, mint, and chives for parsley.

  • Lepa on September 29, 2017

    I made this for a quick dinner after I was inspired by Rutabaga's review yesterday (this is such an excellent feature of EYB!) We loved it. I used fresh hummus from a neighborhood Syrian restaurant and it only took five minutes to throw together the salad and toast the pita. I was astonished at how much that little bit of work turned hummus into a meal. I will certainly turn to this in the future on days when we have very little time to prepare dinner.

  • Rutabaga on September 28, 2017

    This is a great centerpiece for a casual, easy supper. The tomato salad is quite tasty, and pairs especially well with the hummus. It's the sort of recipe that Smitten Kitchen tends to excel at - taking well-known foods and giving them a little tweak that makes you think, "why didn't I think of that?" I used the homemade hummus and pita from Molly on the Range. Served with some leftover chicken and sauteed zucchini on the side, this made a really tasty, fun-to-eat meal.

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