Going greek.

Greek salad is one of my favorite things for dinner. It is a great pre or post Thanksgiving meal because it’s light and healthy and it definitely won’t weigh you down. You know you’ve gotta be healthy pre and post Thanksgiving so you can really go wild on the big day. I whipped up my favorite salad last night (see pic above) and it really hit the spot. I made some of my homemade hummus to go on the salad (store bought would work too, just not as tasty), then I threw some lettuce, cherry tomatoes, red onions, kalmata olives, cukes, and feta on the plate. I grilled up some pita bread with a little olive oil and cumin and dressed my salad up with some red wine vinegar, a little olive oil, spike seasoning, pepper and salt. It was seriously deluxe.

If you want to whip up a batch of my delicious hummus, here’s the recipe:
1 can garbanzo beans
2 cloves garlic
¼ C tahini
1 T cumin
Juice of 2 lemons
¼ C olive oil (more or less depending on texture)
A few pinches of kosher salt

Add all ingredients except olive oil to a food processor or blender (I highly recommend the food processor for this one, but a blender will work). Pulse a few times to break everything up then drizzle in olive oil while the blade is spinning. Once the mixture is creamy and smooth stop the blade and put hummus in sealable container. Put in fridge and eat with whatever. It should last about a week in the fridge.