Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg
Published: May 9, 2021 | Last modified: June 4, 2023.
This Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg features some of the best flavours and textures of this much-awaited season. A blend of cooked and raw ingredients, it makes a great vegetarian main course, lunch or veggie-packed brunch!
Springtime food is at its best when it can be assembled quickly and provide nourishment to get us back to the day’s tasks. The roasted garlic hummus adds just the right amount of umami creaminess to let the tender spring greens and grilled asparagus spears shine, and the jammy 7-minute egg ties it all together.
Once the hummus is made, it will keep for several days. If you can’t grill the asparagus, roasted or steamed will work too. You could also use steamed green beans, snap peas or broccoli, anything fresh and green will work!
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Spring Greens Salad with Roasted Garlic Hummus+7-Minute Egg
Serves 2
Ingredients:
Grilled Asparagus
1 lb asparagus
2 teaspoons extra-virgin olive oil
Flaky salt and freshly ground black pepper
Roasted Garlic
1-2 heads garlic
Extra-virgin olive oil
Flaky salt and freshly ground black pepper
Hummus
1 540 ml/19 oz can chickpeas, rinsed and drained
1/3 cup tahini
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
¼ teaspoon smoked paprika or cayenne pepper
1/3 cup filtered water (or more to reach desired consistency)
Roasted garlic, amount adjusted according to preference
Salad
Spring greens
½ cucumber, sliced
2 large eggs
¼ cup fresh dill, chopped
Juice of ½ lemon, freshly squeezed
Freshly ground black pepper and chili flakes to garnish
Instructions:
To prepare the garlic slice the head(s) in half cross-wise, drizzle the exposed cloves with olive oil and season with salt and pepper. For whole cloves trim the base of the head and remove the outer layers before seasoning. Wrap garlic in foil and roast on a baking sheet at 400º for 40 minutes. Let cool, remove cloves from their skins and set aside.
Add chickpeas, tahini, garlic, lemon juice and salt to blender or food processor and blitz until smooth, scraping down the sides with a spatula as needed. Add water and olive oil and continue to blend for another 2-3 minutes, adding a little more water as needed to reach desired consistency. Transfer to a jar with a lid and chill in the refrigerator for at least 20 minutes or up to 4 days.
Wash and trim asparagus then toss in olive oil and season to taste. Heat grill to 400° and cook for ~10 minutes, turning with grill-safe tongs until evenly charred and bright green. (*If you don't have a grill, simply roast at the same temperature for 10-12 minutes turning halfway through.)
Using a medium-sized sauce pan, bring water to a boil and boil eggs for 6:45-7 minutes, then plunge into an ice bath just until cooled.
Swirl spoonfuls of hummus onto a serving platter or two plates. Nestle the asparagus on one side and add spring greens to the other. Remove egg shells then slice in half and add them together with the cucumber slice to the plate.
Drizzle with freshly squeezed lemon juice then top with chopped dill, chili flakes and lots of pepper.
