Mediterranean Hummus Bowl- When Your Hummus Becomes Your Main Course!

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta is lower in calories and dairy-free.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in sodium.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: tortilla

Whole wheat pita adds fiber.

hummus

🥗Healthier: avocado spread

💰Cheaper: bean dip

Avocado spread provides healthy fats.

Soak chickpeas in water with a little bit of baking soda for about eight hours or overnight.

Transfer soaked chickpeas to a colander and wash them under running water.

Cook the chickpeas in water with a little bit of baking soda until soft, removing accumulated foam until the water is clear.

Check the chickpeas with fingers to ensure they are soft enough, then drain and transfer to a food processor.

Pulse the chickpeas in the food processor to blend slightly.

Add raw tahini, fresh garlic, ice water, cumin, pink himalayan salt, black pepper, and a touch of olive oil to the food processor.

Blend until the hummus is very smooth, checking for consistency and adding more tahini or water if needed.

Chill the hummus in the fridge for a little bit to let it sit.

Dice cucumber and cherry tomatoes, and slice red onion into half moons.

Spread the hummus in a bowl, making a well in the middle.

Load the diced veggies and add some chickpeas for protein and crunch.

Add kalamata olives and spread the sliced red onion on top.

Garnish with parsley and sprinkle za'atar over the dish.

Drizzle olive oil over the entire dish and season with salt and pepper.

Equipment Needed

Spice Level:

Dietary

Allergens