Summer · Lunch · Mezze

Hummus with Anchovy Salsa Verde, Kohlrabi & Pickled Onion

By Filip

Total time
30 min
Yield
4 servings
Hummus topped with salsa verde, shaved kohlrabi, radish, red onion and olives, served with sourdough on a vintage plate
The same dish half-eaten, with green olives and capers visible through the salsa verde

A summer lunch built in layers of contrast: cool, creamy hummus underneath; a bright, briny anchovy salsa verde on top; and shaved kohlrabi, radish and red onion in between for crunch. Olives and capers carry the salt. Serve with torn sourdough — this is a tear-and-scoop dish, no forks required (though one is allowed).

  • Hummus

  • 1 can (400g)Chickpeas, drained and rinsed
  • 3 mskTahini
  • 1Lemon, juiced
  • 1Garlic clove, grated
  • 4 mskIce water
  • 2 mskOlive oil
  • ½ tskGround cumin
  • Salt

  • Anchovy salsa verde

  • Flat-leaf parsley, leaves and tender stems (a generous bunch)
  • Fresh dill (a small handful)
  • Fresh chives (a small handful, plus more to garnish)
  • 3Anchovy fillets in oil
  • 2 mskCapers, drained
  • 1Garlic clove
  • 1 tskDijon mustard
  • 1 mskRed wine vinegar (or lemon juice)
  • 6 mskOlive oil
  • Black pepper

  • To finish

  • 1Small kohlrabi, peeled
  • 6Red radishes
  • ½Red onion, very thinly sliced
  • Handful of green olives (Castelvetrano or similar), torn
  • 1 mskCapers, drained
  • Chive flowers, if you have them
  • Olive oil, to finish
  • Flake salt

  • To serve

  • Good sourdough or rye bread, torn into pieces

Preparation

  1. 01

    Make the hummus: blend chickpeas, tahini, lemon juice, grated garlic, ice water, olive oil, cumin and salt until very smooth — at least 2–3 minutes in a strong blender or food processor. Loosen with more ice water if needed. Taste and adjust salt and lemon. Spread onto plates with the back of a spoon, leaving a shallow well in the middle.

  2. 02

    Make the salsa verde: finely chop the parsley, dill, chives, anchovies, capers and garlic together on a board until you have a coarse paste. Scrape into a bowl, stir in the Dijon, vinegar and olive oil. Season with pepper — anchovies and capers usually carry the salt. Loose, spoonable consistency.

  3. 03

    Soak the sliced red onion in cold water for 10 minutes to take the bite off, then drain and pat dry.

  4. 04

    Shave the kohlrabi and radishes on a mandoline into very thin rounds. If you don't have a mandoline, use a sharp knife and your patience.

  5. 05

    Build the plates: spoon salsa verde generously over the hummus. Pile shaved kohlrabi, radish and red onion on top. Scatter olives and capers. Finish with snipped chives, chive flowers if you have them, a final drizzle of olive oil and a pinch of flake salt.

  6. 06

    Serve immediately with torn sourdough.