I like Hummus on my salads. Alot. However, traditional hummus doesn't necessarily go with every kind of salad. I was in the mood for a Southwestern inspired salad so I made a "winter worthy" salad by adding sweet potato roast disks and a chili bean-corn spicy hummus. While the look of this particular hummus came out looking more like steak tartar, it was delicious. I would recommend kicking up the heat with a habanero or Tabasco sauce.
Southwest Salad with Chili Bean Hummus, Sweet Potato and Avocado
1 can chili beans, drained and rinsed
½ cup frozen corn
2 tbsp. chopped garlic
¼ cup cilantro
2 dash habanero sauce/Tabasco
½ large sweet potato, cut into disks
1 tbsp. olive oil
2 tsp. chili powder
2 cups mixed baby greens
2 roast bell pepper, chopped
¾ cup cherry tomatoes, halved
½ avocado, chopped
Preheat the oven to 450. On a parchment covered baking sheet, lay the sweet potato disks in a single layer and sprinkle with the olive oil and chili powder. Place in oven. Cook for 10-12 minutes until beginning to be tender and one side is crisping. Turn over and continue to cook another 10-12 minutes. Remove when done cooking.
Meanwhile in a food processor, combine chili beans, corn, cilantro, garlic, juice of half of a lemon, and salt and pepper. Pulse until combine. Then with the motor running drizzle in olive oil until smooth.
To compose salad, toss greens with a drizzle of olive oil and salt and pepper to taste. Add tomato and bell pepper and toss again. Plate greens over sweet potato around the edge. Spoon 1-2 heaping spoonfuls of chili bean hummus in the center of the salad and sprinkle avocado pieces over top.