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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Loaded hummus is always a good idea, and this one goes the extra mile. A saucy, spiced aubergine and lentil stew blends into the creamy hummus below.  It’s a full meal, packed with protein, fibre and flavour and is perfectly scoopable.

Spiced Aubergine & Lentil Stew Hummus Bowl

Aubergine

Cooked Puy Lentils

Cherry Tomatoes

Red Onion

Fresh Ginger

Red Chilli

4Clove Garlic

1tsp Ground Cumin

1tsp Garam Masala

0.5tsp Smoked Paprika

1tsp Tomato Purée

Can Plum Tomato

Hummus

2tbsp Tahini

Fresh Coriander

Capers

Pitta Bread

Slice the aubergine into thick rounds, about 2cm thick. Lay them onto a tray, brush with olive oil on both sides, and season with salt and pepper. Add the cherry tomatoes to the tray around the aubergines. Roast for 15 mins, then flip the aubergines. Roast for another 10-15 mins until softened and golden. 

Finely slice the onion and chilli. Mince the garlic and ginger.

Cook the onion until softened, about 7 mins. Add the minced garlic, ginger, and half of the sliced chilli, then the tomato purée and spices and cook for 1 minute. Add the plum tomatoes and fill the tin ¾ full with water. Break up the plum tomatoes with the spatula and add plenty of salt. Let it simmer for 15 mins on medium high until thickened. Add the cooked lentils and stir to heat through for a few mins, then remove from the heat.

Add the roasted cherry tomatoes and aubergine and stir. 

To serve, spread a thick layer of hummus in a shallow bowl and top with the stew. Finish with a good squeeze of lemon, a drizzle of olive oil and tahini. Garnish the sliced chilli, any fresh coriander and capers.

I added a red pepper for more veg but really tasty recipe! 

this is one of my favourite, so tasty and easy to make 

Filling, tasty and easy to prep even if cooking times are longer than indicated 

we put little less lentils and added one tsp of sugar, the aubergine and capers work so well with the sauce! would go perfectly with fallafel

I really enjoyed this one. I can't handle hot spicy foods, so I left out the chillie. I replaced the plum toms with a carton of passata and instead of pita, I had half a bagel, as that's what I had in the cupboard. It's a really flavourful, warming, comfort dish. The bed of hummus takes it to another level!   

Really enjoyed this! I’ll definitely be doing it again. Tasty, filling & easy to make. 

This did nothing for me. “Spiced” is quite a bold statement in this dish, even doubling the amounts of spices involved it was still pretty much just “ingredients in a tomato base”.

So delicious. The toppings and hummus definitely take this to another level. Not a veggie but this one will go on my regular dinner list!

the calories seem really high for the ingredients list?

Easy and delicious. I added some leftover roasted sweet potatoes and fresh spinach leaves. Will definitely make it again.

Made this tonight (after making tahini from scratch and then hummus - this is not a humble brag, I just couldn't get either because of Goretti and no power in supermarkets). I am gluten free so had wraps that I added some garlic butter to and charred. All round winner and a great use of courgettes as replacement in the summer I reckon! Sprinkled sumac on hummus which was lush. 

Just tried it and loved it, great composing of the different parts and spices, very flavourful. I made 3 servings for 2 (hate it when it's not enough...), but 2 actually would have been sufficient. Will make this again for sure!!

I love aubergine and this combination was delicious! Very generous portion so I found recipe for 2 worked for 3. I’ll be doing this for my friends on our next weekend away.

So much more than the sum of its parts. I can't believe how good this was. Loved it! The hummus added such a lovely creamy treat under the aubergine stew. Highly recommend trying this one

I've made this dish a few times now and it's absolutely delicious (I do add extra lentils just because we're a hungry pair!) 

very very good recipe! warm and flavourful, loved it

I had the pleasure of trying the Spiced Aubergine, Lentil Stew & Hummus Bowl today. This dish offered a delightful combination of earthy lentils and tender aubergine, expertly seasoned. The creamy hummus provided a wonderful contrast in texture and flavor. It was a truly satisfying and wholesome meal. We highly recommend this flavorful and well-balanced offering.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6355291102112

This easy hummus bowl is made with rich and creamy hummus and tender quinoa, cool and refreshing Mediterranean veggies, crispy chickpeas, creamy feta cheese, and simple citrus and olive oil dressing. This lunch bowl is an excellent option for a light dinner and takes no time to throw together!

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Mediterranean Hummus Bowl

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Top 4 hummus bowl recipe recipes from across the web

The most viewed hummus bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Hummus Bowl

Masabacha Bowl

Spiced Aubergine & Lentil Stew Humm...

Light Dinner Ideas: Hummus Bowl

The most viewed hummus bowl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine