Mediterranean Hummus Bowl
Recipes Healthy Cooking Main Dish Other ethnic food Quick and Easy Vegetarian
Description
This healthy, filling, easy and quick to prepare bowl uses already cooked quinoa, tahini, chickpeas and veggies.
Ingredients
Hummus:
15 oz. can chickpeas
3 T. lemon juice
2 t. tahini
1-2 garlic cloves
½ t. salt
2-3 ice cubes
Assembly:
1 c. cooked quinoa
2 c. baby spinach
1/3 red onion, sliced
1/2 pint cherry tomatoes, quartered
1/2 English cucumber, sliced
1 c. canned chickpeas
1/2 c. Greek olives, pitted and drained
chopped parsley, for serving
extra virgin olive oil, for serving
Directions
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Hummus:
Place chickpeas in a bowl of water; rub them together to peel the skin (optional, but helps create a creamy texture). Drain; transfer to a food processor. Blend chickpeas alone until powder-like, scraping down the sides, as needed.
Add lemon juice, tahini, garlic, salt and 2-3 ice cubes; blend for about 5 minutes until smooth. Taste; adjust, adding more lemon juice or salt, if needed.
Spoon hummus into a bowl or on a platter; spread the hummus with the back of a spoon to create swirls.
Assembly:
Assemble remaining ingredients on top of the hummus. Drizzle olive oil on top and garnish with parsley.
4 servings.
To make in advance: The hummus and cooked quinoa can be made up to 5 days in advance and stored covered in the refrigerator.