Description
This Mediterranean hummus bowl is a vibrant, fresh, and satisfying meal made with creamy homemade hummus, quinoa, and colorful vegetables. Ready in just 15 minutes, it’s the perfect healthy lunch or light dinner!
Ingredients
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons lemon juice
• 2 tablespoons tahini
• 1–2 garlic cloves
• 1/2 teaspoon salt
• 2–3 ice cubes
• 1 cup cooked quinoa
• 2 cups baby spinach
• 1/2 red onion, thinly sliced
• 1/2 pint cherry tomatoes, quartered
• 1/2 English cucumber, thinly sliced
• 1 cup canned chickpeas
• 1/2 cup pitted olives
• Chopped parsley for serving
• Extra virgin olive oil for drizzling
Instructions
1. Optional: Rub chickpeas under water to remove skins for creamier texture.
2. Blend chickpeas alone in a food processor until powdery.
3. Add lemon juice, tahini, garlic, salt, and ice cubes. Blend for 5 minutes until smooth.
4. Spread hummus in the bottom of a bowl, using the back of a spoon to swirl.
5. Top with quinoa, spinach, onions, tomatoes, cucumbers, chickpeas, and olives.
6. Drizzle with olive oil, sprinkle with parsley, and serve immediately.
Notes
– Hummus and quinoa can be prepped up to 5 days in advance.
– Add grilled chicken, falafel, or hard-boiled eggs for protein.
– Store components separately to maintain freshness.
– Roasted veggies or avocado make delicious additions.
– This recipe is naturally vegan and gluten-free.
- Prep Time: 15
- Method: No-Cook
- Cuisine: Mediterranean