Antipasti Salad With Hummus Dressing - cooking recipe

Ingredients

None None FOR THE HUMMUS DRESSING
1/3 cup dried chickpeas (garbanzo beans)
1 clove garlic, quartered
2 tbsp lemon juice
2 tsp tahini
2 tsp olive oil
None None FOR THE ANTIPASTI SALAD
6 None baby eggplant, halved lengthwise
1 tbsp olive oil
6 slices prosciutto
1 cup drained sun-dried tomatoes in oil
1 cup pitted black olives
6 None baby mozzarella cheeses (12 oz)
1 tbsp fresh flat-leaf parsley leaves
1 small radicchio lettuce, leaves washed and dried
1 cup baby arugula leaves
12 None grissini

Preparation

For the hummus dressing, place the chickpeas in a medium bowl; cover with cold water. Let stand overnight. Drain the chickpeas. Place in a small saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer, covered, for about 50 mins or until the chickpeas are tender. Drain the chickpeas over a small heatproof bowl. Reserve 1/4 of cooking liquid and discard the remaining liquid. Blend or process the chickpeas with garlic, lemon juice, tahini, oil and reserved cooking liquid until almost smooth. Season to taste.
Preheat the oven to 425\u00b0F.
Brush the eggplant with oil and season. Cook, in batches, on a heated, oiled grill pan (or skillet) until browned.
Place the prosciutto, in a single layer, on a parchment paper-lined baking pan. Top with another sheet of parchment paper. Cover with a similar-sized baking pan to flatten the prosciutto. Cook, in the oven, for about 10 mins or until the prosciutto is crisp.
Divide the tomato, olives, cheese, parsley, radicchio, arugula, prosciutto and eggplant among plates. Drizzle with dressing. Serve with grissini.