Salmon hummus with red onion, cucumber and radish salad recipe

• 418 g (14.7oz) can red or pink salmon (or 2x 213g cans)
• 410 g (14.5oz) can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 2 tbsp tahini (sesame seed paste)
• 1 small red onion, finely sliced
• 1 bunch radish, finely sliced
• 0.25 cucumber, sliced
• 1 bag mixed salad leaves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 4 pita bread

1. Drain the salmon, reserving 2 tbsp of the liquid and remove the skin and bones, if desired.
2. Put the salmon into a blender or food processor with the reserved liquid, chickpeas, garlic and tahini.
3. Blend until smooth.
4. Tip into a bowl and season to taste.
5. Cover and chill until ready to serve.
6. To make the salad, mix all the ingredients together and season with a little salt and pepper.
7. Serve with the salmon houmous, accompanied by warm pitta bread.

chickpeas, garlic, tahini, red onion, radish, cucumber, mixed salad leaves, balsamic vinegar, olive oil, pita bread

Taken from www.lovefood.com/guide/recipes/45829/salmon-houmous-with-red-onion-cucumber-and-radish-salad-recipe (may not work)