Hummus Piadine With Cucumber And Feta Salad Recipes

LAYERED HUMMUS DIP WITH FETA & TABOULI

Steps:

• Before you get started, first prep your Greek Yogurt Layer. Combine all ingredients for that recipe (separately listed above) in a bowl and set in fridge till ready to use.
• Peel and dice English Cucumber.
• Starting with hummus, layer by emptying the whole container of Hummus onto a serving platter and spreading out with a spatula.
• Add prepped Greek Yogurt Dip on top of the hummus layer.
• Sprinkle Tabouli Salad as 3rd layer.
• Add diced English Cucumber on top of Tabouli Salad.
• Finish with a generous sprinkling of Feta Cheese crumbles on top.
• OPTIONAL: If you are adding Kalamata olives, add them now.
• Serve dip with pretzels, tortilla chips, vegetable sticks, or pita bread.

MEDITERRANEAN HUMMUS PLATTER

Steps:

• Arrange butter lettuce leaves on one end of a serving platter.
• Spread hummus onto the opposite side of the platter, covering at least half of the platter.
• In a separate bowl combine the tomatoes, cucumbers, feta and olives. Season with 1 tbsp olive oil, salt and pepper. Give it a toss to combine.
• Transfer tomato cucumber feta salad to the hummus platter, toss it over the butter lettuce overlapping the hummus.
• Drizzle remaining 1 tbsp olive oil over the hummus, add a pinch of paprika and pine nuts (if using). Garnish the platter with fresh basil.

WATERCRESS, CUCUMBER AND FETA SANDWICHES (PERSIAN PIADINE)

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
• In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
• Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
• To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.

PIADINE WITH CAESAR SALAD AND ROASTED GARLIC PASTE

Steps:

• Preheat a grill to high.
• Put the lettuce in a bowl. Pour the dressing over and toss well.
• Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
• Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
• Preheat the oven to 375 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
• Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
• When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
• Chef's Note:
• It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

LOADED HUMMUS BOWL WITH FETA, TOMATOES AND CUCUMBERS

Steps:

• In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook's Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
• Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
• To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
• Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.