Prep Time
10 min
Cook Time
20 min
Recipe by Chef Kevin Sinclair of the Thompson Toronto Hotel.
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ingredients
12
oz (340 g) chickpeas
½
clove garlic, minced
1
fl. oz. (approx. 30 mL) extra virgin olive oil
3
fl. oz. (approx. 90 mL) tahini
½
oz (14 g) lemon juice
water, as desired
5
fl. oz. (approx. 160 mL) extra virgin olive oil
4
fl. oz. (approx. 125 mL) balsamic vinegar
½
tsp Dijon mustard
3
fl. oz. (approx. 90 mL) apple juice
4
oz (115 g) purple kale
3
oz (85 g) arugula
5
pieces blood orange
2
oz (57 g) pomegranate
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directions
Step 1
Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.
Step 2
Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.
Step 3
In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.
Step 4
Finally add the reduced apple juice to the dressing and season to taste.
Step 5
Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.
Step 6
Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.