These delicious Mediterranean hummus bowls are a great healthy lunch or dinner option made with fresh and vibrant ingredients. Easy and quick to make, these bowls are gluten-free.
INGREDIENTS TO MAKE THE HUMMUS BOWL
- Chickpeas: Chickpeas are a great source of fiber and protein and make the base for the hummus.
- Quinoa: Quinoa makes these bowls nice and filling. You could also use another grain like couscous, brown rice or farro.
- Tomatoes: I like to use sweet and ripe cherry tomatoes, but plum tomatoes will also work well.
- Cucumbers: Cucumbers add a great freshness. I like to use Persian cucumbers, but you can use English cucumbers if that’s what you have.
- Red onions: Red onions are more mild than white and make a great addition to salads.
- Spinach: I like to get some leafy greens into my salad bowls. Baby spinach has a mild flavor and is a great source of iron but you an also add lettuce, arugula or kale.
- Olives: Olives add a great saltiness and really compliments the other ingredients.
- Feta cheese: Feta is a hard Greek cheese and is creamy and slightly salty, but you can skip to keep this vegan.
- Other topping ideas: To keep the Mediterranean theme, you can also add in some sun-dried tomatoes, bell peppers, pine nuts, tabbouleh, toasted pita chips, farro, couscous or rice pilaf.
HOW TO MAKE THE HUMMUS BOWL:
MAKE THE HUMMUS
Add the chickpeas to a blender and blend until powder like. Add the other ingredients and blend until smooth. Check out my full tutorial on how to make the best hummus for more details and tips.
ASSEMBLE THE BOWLS
Add the cooked quinoa and baby spinach leaves to the bowls.
Spoon the hummus into the bowl and add the other salad ingredients. Drizzle with olive oil, freshly cracked black pepper and any fresh herbs you have and serve.
TIPS FOR MAKING HUMMUS BOWLS
- Assemble the salads just before serving. This way the hummus doesn’t add too much moisture to the other fresh ingredients, keeping everything more crisp and presentable.
- Don’t add any dressing. You might be tempted to add dressing, but I recommend keeping the focus on the hummus, which acts like a thick dressing. I would definitely recommend adding olive oil though!
- Cut the salad ingredients into similar sized pieces so that they are easy to eat. And when I pack this for meal prep, I just shake up my Tupperware and everything is evenly coated with the hummus
- Check out my top tips for how to cook quinoa. They make the hummus bowls more hearty and filling and add plant-based protein to this vegan-friendly recipe.
FREQUENTLY ASKED QUESTIONS
Can you make these bowls ahead of time?
You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.
What else can you add to these hummus bowls?
These bowls are a great way to use up any veggies you have in your fridge and you can easily add bell peppers, zucchini or avocado. To make it a fuller meal you can add some cooked shredded chicken or Lebanese hashweh.
Can you make these bowls vegan?
Yes! To make these bowls plant based simply omit the feta cheese
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