Here’s an idea for your next snack or hors d’oeuvre plate of hummus: salad on the side. That way, when scooping up some hummus with a piece of pita, you can scoop up some salad too (or spoon it on top of the hummus).
The idea comes from The Spice House, a purveyor of the finest spices, herbs, blends, and extracts for 66 years.
The Spice House paired a dish of hummus with a Middle Easter-style salad, made by combining:
Kalamata olives, pitted (substitute Picholine)
Small green olives, pitted
Dressing: fresh lemon juice and olive oil
Salt and pepper to taste
Optional garnish: pomegranate arils
Garnish for the hummus: sumac* or za’atar†
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Or, you could make Israeli salad or a cucumber salad with mini cucumbers.
MORE HUMMUS RECIPES
 Hummus with a side of salad (photo © The Spice House).
 Hummus with a sash of feta salad (photo © Flavor & The Menu).
 Or, surround the hummus with crudites (photo © Monika Grabkowska | Unsplash).
*Sumac spice consists of ground-up berries from a bush that grows throughout the Middle East. They have a pleasantly fruity, tart flavor that lends a nice acidity to a variety of dishes. It is often sprinkled on a plate of hummus to add color and flavor, but it also works well to flavor chicken, fish, feta cheese, salads, and vegetables.
†Za’atar is a spice blend that is commonly used in Middle Eastern cuisine. It typically includes salt, sesame seeds, sumac, and thyme. Za’atar has a slightly earthy taste. The thyme provides a subtle bitterness, the sesame seeds add a touch of sweetness, and the sumac provides a hint of citrus.
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