Mediterranean Hummus Bowl (Printable)

Bright Mediterranean bowl featuring creamy hummus, fresh vegetables, olives, and tangy toppings.

# What You'll Need:

→ Base

01 - 2 cups hummus (store-bought or homemade)
02 - 2 cups cooked brown rice or quinoa (optional)

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1 cup baby spinach or mixed greens

→ Toppings

07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/2 cup crumbled feta cheese (omit or use vegan feta for vegan option)
09 - 1/4 cup roasted red peppers, sliced
10 - 1/4 cup toasted pine nuts
11 - 2 tbsp fresh parsley, chopped

→ Dressing

12 - 3 tbsp extra virgin olive oil
13 - 1 tbsp lemon juice
14 - 1 garlic clove, minced
15 - 1/4 tsp sea salt
16 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - Whisk olive oil, lemon juice, minced garlic, salt, and pepper together in a small bowl. Set aside.
02 - Divide hummus evenly among four serving bowls. If using, add a layer of cooked brown rice or quinoa beneath the hummus.
03 - Arrange halved cherry tomatoes, diced cucumber, sliced red onion, and greens around the hummus in each bowl.
04 - Top each bowl with Kalamata olives, crumbled feta (or vegan alternative), roasted red peppers, toasted pine nuts, and chopped parsley.
05 - Drizzle the prepared dressing evenly over each bowl and serve immediately. Optionally pair with warm pita bread.

# Expert Advice:

01 -
  • It comes together in twenty minutes but tastes like you spent your whole morning thinking about lunch.
  • Every bite is different depending on what you catch your fork in—creamy one second, crispy the next.
  • You can make it exactly how you want it without anyone else's opinions getting in the way.
02 -
  • Hummus at room temperature tastes flabby and sad—cold hummus tastes like it actually has personality, so chill it before you assemble if you have ten minutes to spare.
  • The dressing is where all the flavor lives, so don't hold back on the garlic and lemon, and whatever you do, don't forget to actually drizzle it over the bowl instead of serving it on the side like someone's mother-in-law.
  • Fresh ingredients are non-negotiable here because you're not cooking anything, so every vegetable has to pull its weight in flavor and texture.
03 -
  • Make your dressing in a small jar instead of a bowl, shake it closed, and it keeps for three days in the fridge—I do this every Sunday for the week ahead.
  • Toast your pine nuts in a hot pan for literally thirty seconds until they smell incredible, and don't turn your back or they'll burn and ruin everything; it's the fastest disaster in cooking.
  • If you're eating this alone, a bowl of hummus and vegetables also makes excellent office lunch because it doesn't get soggy or weird, and you can eat it at any temperature.

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