Fattoush Salad with Lentils over Hummus

🥘 Ingredients

• roughly chopped jarred roasted red bell peppers ¾ cup
• Kosher salt
• A
• Tangy Sumac Vinaigrette 12 tbsp
• or red onion ½ piece
• bunch of radishes ½
• Cooked Lentils 1 ¼ cup
• thin pita breads 3-4
• extra virgin olive oil 1 ½ tbsp
• Kosher
• Persian cucumbers or medium English cucumber 1
• cherry tomatoes or other ripe seasonal tomatoes 1
• fresh mint leaves ½ cup
• flat-leaf parsley leaves and tender stems 1 handful

Roasted Pepper Hummus

1. 1

   Prepare: 1 2/3 cup Classic Hummus, roughly chopped jarred roasted red bell peppers , Kosher salt , A drizzle of extra virgin olive oil for storage.
2. 2

   In a food processor, combine the Classic Hummus with the roughly chopped roasted red bell peppers. Blend until well incorporated and smooth. Taste, adding a pinch of salt or lemon juice as desired.
3. 3

   Transfer to an airtight container and drizzle lightly with olive oil (to prevent it from drying out quickly). Label and store in the fridge for about 5 to 6 days.
4. 4

   Gather: 2 3/8 cup Roasted Pepper Hummus (from meal prep), Tangy Sumac Vinaigrette , or red onion , bunch of radishes , Cooked Lentils , thin pita breads , extra virgin olive oil , Kosher salt and freshly cracked black pepper, Persian cucumbers or medium English cucumber , cherry tomatoes or other ripe seasonal tomatoes , fresh mint leaves , flat-leaf parsley leaves and tender stems .
5. 5

   Arrange a rack in the top third of the oven. Preheat to 350°F / 175°C.
6. 6

   Take the Roasted Pepper Hummus out of the fridge to sit at room temp. If the Tangy Sumac Vinaigrette has solidified, place the jar in a bowl of hot water until liquid again. Shake the jar to re-emulsify.
7. 7

   In a large bowl, combine the red onion, radishes if using, and Cooked Lentils. Pour in 3 tbsp of Tangy Sumac Vinaigrette and toss well. Set aside to marinate while you make everything else.
8. 8

   Make the pita chips: Slice the pita lengthwise into strips, then cut crosswise into bite-sized squares or pieces. Spread out on a rimmed sheet pan and toss with the olive oil, 1/2 tsp kosher salt, and several cracks of pepper. Bake in the oven for 5 minutes. Remove and toss the pita pieces around. Bake for 5-8 minutes , or until crispy and golden with a slight chew (they should be crisp but not rock hard).
9. 9

   While the pita toasts, chop the remaining salad ingredients. Slice the cucumbers into half moons (thinly but not too thinly). Halve or quarter the tomatoes (or dice them if using larger tomatoes). Chop the mint and parsley.
10. 10

    Finish the salad: Fold the chopped cucumbers, tomatoes, and herbs into the marinated lentil mixture. Season with a pinch or two of salt and pepper. When ready to serve, add timer tbsp Tangy Sumac Vinaigrette. Toss to combine. Taste, adding more salt/pepper as needed.
11. 11

    Assemble: Spread the Roasted Pepper Hummus on a serving plate. Top with the fattoush salad and scatter the toasted pita chips on top. Gently toss, then serve immediately. NOTE: If saving leftovers, add pita chips only to the amount you plan to eat.