Tag Archives: hummus

Kale Cobb Salad with Beet Hummus* + Creamy Tahini Dressing

Cobb salad minus the bacon might sound offensive to some, but topped alternatively with a bright beet hummus and a creamy tahini dressing makes for a sophisticated twist on a classic. A simple kale salad topped with an assortment of ingredients is easy to do with a little preparation, and certainly worth the effort, plus you’ll make all the other kids at the office jealous come lunchtime. 

[ Bon Appétiting, Katie ]

Bright Beet Hummus, adapted from Food52

Serves 1

1 pound cooked beets (I roast mine), quartered

1/4 cup walnuts, toasted and roughly chopped

2 tablespoons lemon juice

1 tablespoon tahini

1/2  teaspoon ground cumin

1 garlic clove

1 tablespoon olive oil

1/2 teaspoon salt

1. To roast the beets, wrap in foil and bake at 400 F for up to an hour until tender. Allow them to cool before pureeing.

2. Combine all ingredients in a food processor and puree until relatively smooth.

Tahini Lemon Dressing

1 TBS tahini

1/2 lemon, squeezed

1 tsp soy sauce

1 tsp honey

black pepper

1. Whisk all ingredients together, add a little water if the dressing is too thick.

2. Toss finely chopped raw kale with the dressing, top with hummus, avocado, almonds, or whatever toppings suit you! 

Note: on how to boil an egg, see tahini egg salad



It seems my best most creative lunches have been realized due to a fridge full of nothing to eat. I can liken it to an episode of Project Runway [minus the sequins, drama, and Tim Gunn]: make a ball gown with this egg, days old bread, and a slew of condiments. I have made tahini egg salad many times in the past with hummus, minus the yolk, and it is quite delicious. The olive/sultana tapenade is super easy to make either in the food processor or on a cutting board in a pinch.

{ Bon Appétiting, Katie }

Serves 1

1 hard boiled egg

1 TBS Tahini

1 TBS hummus

lemon juice

chopped parsley


dash of cayenne (optional)

1. To hard boil the egg, place in cold water in a pot with 1 TBS vingar and bring to a boil.

2. When the pot begins to boil remove from the heat and cover, setting a timer for 10 minutes. Prepare a bowl with water and ice.

3. After 10 minutes, remove the egg and place in the ice bath to stop the cooking process. 

4. Chop the egg and combine with all other ingredients.


On a cutting board, finely mince ~6 olives and a small handful of golden raisins. Drizzle a small amount of olive on the mixture and spread on a half of bread. Easily doubled/tripled for a party and served slices of pita