Mediterranean hummus bowl fresh veggies (Print version)

Bright bowl with creamy hummus, fresh vegetables, olives, and tangy olive oil dressing.

# Ingredient List:

→ 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 tablespoons fresh parsley, chopped

→ Dressing

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

# How To Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl. Set aside.
02 - Divide cooked brown rice or quinoa evenly among four bowls if using. Layer with hummus.
03 - Place cherry tomatoes, cucumber, red onion, and greens around the hummus in each bowl.
04 - Top with Kalamata olives, crumbled feta cheese, roasted red peppers, toasted pine nuts, and chopped parsley.
05 - Drizzle each bowl evenly with the prepared dressing.
06 - Serve immediately, optionally accompanied by warm pita bread.

# Expert Advice:

01 -
  • It's a complete meal that feels indulgent but leaves you genuinely energized, not sluggish.
  • You can prep everything in advance and assemble in minutes, making it perfect for busy days or unexpected guests.
  • It adapts to whatever vegetables you have on hand, so it never gets boring and nothing goes to waste.
02 -
  • Prep your vegetables in advance if you want, but dress the greens only right before eating or they'll turn into a sad, wilted mess.
  • Don't skip tasting your hummus before assembly—if it's bland, your entire bowl suffers, so add a pinch of salt or extra lemon to it first.
  • The dressing is everything; don't just drizzle it on—actually mix it in slightly so every element gets coated and nothing tastes boring.
03 -
  • Toast your own pine nuts in a dry skillet for about two minutes—they go from subtle to genuinely delicious, and it takes barely any time.
  • Keep your hummus at room temperature or slightly cool before serving; cold hummus straight from the fridge feels too dense and won't let other flavors shine.
  • Make the dressing at least ten minutes ahead so the garlic mellows and the flavors meld into something cohesive rather than sharp and raw.

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