Hummus and veggies in a bright lemon vinaigrette. What’s not to love? Add some homemade pita chips, or wedges of soft fresh pita for serving. I was inspired by the gorgeous picture of a dish called “Israeli Vegetable Salad” in the latest Barefoot Contessa cookbook, Cook Like a Pro, but I opted for basil instead of mint and followed my own recipes for hummus and lemon vinaigrette. Check it out if you want Ina Garten’s actual recipe.

Method:

1. Spread a thick layer of hummus on a tray, leaving the edges slightly higher. Lots of recipes for hummus are available, or you could even buy good quality hummus. Although, unless you have access to a Middle Eastern store, you’re better off making your own.
2. Chop cherry tomatoes, thin-skinned hothouse cucumbers, sweet onions and yellow bell peppers (or a variation of the above) into a similar dice.
3. Whisk together a simple vinaigrette of equal amounts of fresh lemon juice and olive oil seasoned with salt and pepper.
4. Just before serving, toss the vegetables with the vinaigrette. Using a slotted spoon to eliminate excess dressing, scoop the vegetables over the hummus.
5. Garnish with shredded basil. Serve with homemade pita chips, or fresh pita bread. Unless you find sturdy pita chips, your average store bought pita chips are generally too thin for scooping purposes.

This dish was a definite hit during the Fourth of July holiday. It has earned a place on the permanent rotation!