Mediterranean Hummus Bowl
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.