Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1/4 cup (60ml) tahini
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) olive oil, plus extra for drizzling
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • 2-4 tablespoons (30-60ml) cold water
  • Salt and freshly ground black pepper to taste
  • 1 cup (approximately 150g) small diced tomatoes
  • 1 cup (approximately 150g) small diced cucumber
  • 1/2 cup (approximately 75g) small diced red onion
  • 1/4 cup (approximately 15g) chopped fresh parsley
  • 1/4 cup (approximately 15g) chopped fresh mint
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 slices of your favorite bread
  • Olive oil, for drizzling (optional)

Instructions:

  1. Make the Hummus: Combine all hummus ingredients (except water) in a food processor. Process until smooth. Gradually add water, 1 tablespoon at a time, until the desired creamy consistency is reached. Taste and adjust seasonings as needed.
  2. Prepare the Shirazi Salad: In a medium bowl, combine diced tomatoes, cucumber, red onion, parsley, and mint.
  3. Make the Dressing: In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper.
  4. Dress the Salad: Pour the dressing over the Shirazi salad and gently toss to combine.
  5. Toast the Bread: Toast bread slices to your desired level of doneness. You can use a toaster or grill pan. If using a grill pan, drizzle with a little olive oil first.
  6. Assemble the Toast: Spread a generous layer of hummus on each toasted bread slice.
  7. Top with Shirazi Salad: Spoon the Shirazi salad topping evenly over the hummus on each toast.
  8. Garnish and Serve: Drizzle with a little extra olive oil and sprinkle with a pinch of paprika or sumac (optional). Serve immediately.