Description
This Mediterranean Hummus Bowl combines chickpeas, veggies, and bright dressings for a delicious and nutritious meal.
Ingredients
Scale
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- ½ teaspoon salt
- 2–3 ice cubes
- 1 cup cooked quinoa
- 2 cups baby spinach
- ½ red onion (sliced)
- ½ pint cherry tomatoes (quartered)
- ½ English cucumber (sliced)
- 1 cup canned chickpeas
- ½ cup olives (pitted)
- Chopped parsley (for serving)
- Extra virgin olive oil (for serving)
Instructions
- Place the chickpeas in a bowl of water, rubbing them gently to peel the skin (optional).
- Drain the chickpeas and transfer them to a food processor, blending until powder-like.
- Add the lemon juice, tahini, garlic, salt, and ice cubes, blending for about 5 minutes until smooth.
- Spoon the hummus onto a shallow plate or bowl, creating swirls with the back of a spoon.
- Assemble the remaining ingredients on top of the hummus as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The hummus can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg