Antipasti Salad With Hummus Dressing Recipe

Name: Antipasti Salad With Hummus Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE HUMMUS DRESSING; 1/3 cup dried chickpeas (garbanzo beans); 1 clove garlic, quartered; 2 tbsp lemon juice; 2 tsp tahini; 2 tsp olive oil; None None FOR THE ANTIPASTI SALAD; 6 None baby eggplant, halved lengthwise; 1 tbsp olive oil; 6 slices prosciutto; 1 cup drained sun-dried tomatoes in oil; 1 cup pitted black olives; 6 None baby mozzarella cheeses (12 oz); 1 tbsp fresh flat-leaf parsley leaves; 1 small radicchio lettuce, leaves washed and dried; 1 cup baby arugula leaves; 12 None grissini

Servings: persons

None None FOR THE HUMMUS DRESSING
1/3 cup dried chickpeas (garbanzo beans)
1 clove garlic, quartered
2 tbsp lemon juice
2 tsp tahini
2 tsp olive oil
None None FOR THE ANTIPASTI SALAD
6 None baby eggplant, halved lengthwise
1 tbsp olive oil
6 slices prosciutto
1 cup drained sun-dried tomatoes in oil
1 cup pitted black olives
6 None baby mozzarella cheeses (12 oz)
1 tbsp fresh flat-leaf parsley leaves
1 small radicchio lettuce, leaves washed and dried
1 cup baby arugula leaves
12 None grissini

1
For the hummus dressing, place the chickpeas in a medium bowl; cover with cold water. Let stand overnight. Drain the chickpeas. Place in a small saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer, covered, for about 50 mins or until the chickpeas are tender. Drain the chickpeas over a small heatproof bowl. Reserve 1/4 of cooking liquid and discard the remaining liquid. Blend or process the chickpeas with garlic, lemon juice, tahini, oil and reserved cooking liquid until almost smooth. Season to taste.
2
Preheat the oven to 425u00b0F.
3
Brush the eggplant with oil and season. Cook, in batches, on a heated, oiled grill pan (or skillet) until browned.
4
Place the prosciutto, in a single layer, on a parchment paper-lined baking pan. Top with another sheet of parchment paper. Cover with a similar-sized baking pan to flatten the prosciutto. Cook, in the oven, for about 10 mins or until the prosciutto is crisp.
5
Divide the tomato, olives, cheese, parsley, radicchio, arugula, prosciutto and eggplant among plates. Drizzle with dressing. Serve with grissini.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: None None FOR THE HUMMUS DRESSING, 1/3 cup dried chickpeas (garbanzo beans), 1 clove garlic, quartered, 2 tbsp lemon juice, and more.

Yes, Antipasti Salad With Hummus Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasti Salad With Hummus Dressing

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