cucumber millet salad on a bed of hummus
specs: vegan, gluten-free
yield: 4 servings
two versatile recipes in one a bright and delicious salad of herbed millet and cucumbers; and a creamy, dreamy mung bean hummus. either part is delicious on their own, but together?-oh! naturally gluten-free and vegan.
cucumber millet salad
  • 1-2 large, crisp cucumbers, cut into bite-sized pieces
  • 1 small sweet onion, chopped
  • 1-2 tablespoons olive oil
  • splash white wine vinegar
  • splash lemon juice
  • 3½ cups cooked millet, warm or at room temperature
  • handful chopped cilantro or parsley
  • ½ teaspoon salt, or to taste
  • black pepper to taste
for the hummus (adapted from heidi's mung bean hummus)
  • 1 large clove garlic, peeled
  • 1½ cups (or one 14-ounce can, drained) cooked mung beans (or chickpeas, white beans)
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2-4 tablespoons olive oil
  • ½ teaspoon salt
  • up to ¼ cup water
make salad
  1. combine the cucumber, onion, olive oil, vinegar, and lemon juice in a large bowl, and mix to combine.
  2. add the millet, fluffing it with a fork to separate the grains a bit, and stir. season with the fresh herbs and salt/pepper. taste and adjust to your liking.
make hummus
  1. pulse the garlic a few times in a food processor to prevent any chunky spicy surprises from showing up in your hummus. (dropping the garlic in through the feed tube while the machine is on works well for this, too.)
  2. add the other ingredients except water and process until smooth, stopping to scrape the sides of the bowl if necessary.
  3. with the machine on, slowly add the water, a tablespoon or so at a time, until you get a consistency you like. i find that the mung beans continue to absorb a small amount of water as the hummus sits, so i make mine nice and airy/light.
  1. spoon a generous amount of hummus (one quarter of a single batch) onto the bottom of plates and smooth out with the back of a spoon. top with the prepared millet and sprinkle with additional lemon, pepper, or fresh herbs as desired. enjoy.
the measurements i provided for the hummus recipe makes hummus exactly the way i like it. you may find you require less lemon, more tahini, less/more olive oil, so trust your tongue, adjust according to your tastes.
i soak one cup of dry mung beans overnight and cook them the following day, and it yields more than enough mung beans for a double batch of this hummus. (you'll probably want a double batch of this hummus [hummus is yummus])
you can make the hummus in slight advance to give it some chill time before eating, or you can whip it up when you put the salad together. this hummus tastes good warm and fresh as well as settled and chilled, so do what works for you.
Recipe by The Briny at