Tomato & Herb Salad Hummus Bowls

Once you see how easy it is to make your own hummus, you'll have trouble going back to the store-bought stuff. This recipe gets a boost from fresh cherry tomatoes, whole chickpeas, chiles, and plenty of herbs.
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tomato and herb salad hummus bowls

Recipe by Rochelle Palermo

Start to Finish: 20 minutes

Servings: 2


  • 1/2 cup cherry tomatoes, halved

  • 1/3 cup fresh cilantro leaves

  • 1/3 cup fresh flat-leaf parsley leaves

  • 1/3 cup sliced celery stalks

  • 1 Fresno chile, thinly sliced

  • 1 can (about 15 oz.) chickpeas, rinsed

  • 7 tbsp. EVOO

  • 4 tbsp. fresh lemon juice

  • 2 tbsp. tahini

  • 1 clove garlic, chopped

  • Warm pitas, for serving


In bowl, toss first 5 ingredients with 1/4 cup chickpeas, 2 tbsp. oil, and 1 tbsp. lemon juice; season salad. In food processor, blend remaining chickpeas, 5 tbsp. oil, and 3 tbsp. lemon juice with tahini and garlic; season hummus. Divide hummus between 2 plates. Top with salad. Serve with pitas.