hummus bowl recipe

Easy and quick to make, a Mediterranean hummus bowl is a great healthy and filling meal. Made with quinoa, fresh vegetables and homemade hummus.

Mediterranean Hummus Bowl

chickpeas

lemon juice

tahini

garlic

salt

ice cubes

quinoa

bab spinach

½ red onion (sliced)

Cherry tomatoes (quartered)

½ English cucumbers (sliced)

olives (pitted)

parsley (for serving)

Extra virgin olive oil (for serving)

Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.

Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.

Assemble the remaining ingredients on top of the hummus as desired.

An alternative to all of the usual hummus bowls we see on the internet, let us introduce you to masabacha (also known as musabaha and msabbaha). It's rich, creamy, and super satiating.

Masabacha Bowl

Tenderstem Broccoli

Sunflower Seeds

Smoked Paprika

Cumin Seeds

Fennel

Lemon

Chilli Flakes

Parsley

Drained Cooked Chickpeas

Tahini

Garlic Clove

Flatbread

Heat the oven to 180°C and add the Tenderstem to a baking tray then drizzle with olive oil, salt and pepper. Roast for 15 min, until tender and charred.

In the meantime, heat oil in a small saucepan. Once hot, add the sunflower seeds and cook for 3-5 mins, until golden. Pour everything into a small bowl and add the smoked paprika and cumin seeds. Season lightly with salt.

Slice the fennel finely, then toss with the lemon juice and chilli flakes. Finely chop the parsley. 

Tip the chickpeas and their juice into a saucepan, heating them gently. Take off the heat and add tahini, grated garlic, and the rest of the lemon juice. Give it a good mix, then mash with a masher or fork until smooth-ish, season with salt and pepper. 

Spoon the warmed chickpeas into shallow bowls and add the fennel salad and broccoli. Drizzle with the sunflower seed oil and scatter with parsley. Serve with flatbreads.

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Top 2 hummus bowl recipe recipes from across the web

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Mediterranean Hummus Bowl

Masabacha Bowl

Top 2 hummus bowl recipe recipes from across the web

The most viewed hummus bowl recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Hummus Bowl

Masabacha Bowl

The most viewed hummus bowl recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine