Hummus Bowl

trace: Hummus Bowl

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Hummus Bowl #51 · lunch · middle-eastern Host: Feel Good Foodie · Mediterranean Hummus Bowl → Instagram → web writeups Online recipe (as published / commonly shared) 4 servings · Prep 15 min · Total 15 min We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Homemade hummus served as a meal with toppings. Ice cubes in the blend make it light and fluffy. For the Hummus Place in a bowl of water and rub them together to peel the skin: 1 (15-ounce) can chickpeas drained and rinsed This step is optional, but it makes the hummus creamier. 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: 3 tablespoons lemon juice 2 tablespoons tahini 2 garlic cloves ½ teaspoon salt 2-3 ice cubes Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt. Spoon onto a plate or bowl: the hummus Spread with the back of a spoon to create swirls. For Assembly Assemble the remaining ingredients on top of the hummus as desired: 1 cup cooked quinoa 2 cups baby spinach ½ red onion sliced ½ pint Cherry tomatoes quartered ½ English cucumbers sliced 1 cup can chickpeas ½ cup olives pitted Chopped parsley for serving Extra virgin olive oil for serving Source: Feel Good Foodie · Mediterranean Hummus Bowl tags: chickpea,tahini,olive-oil,vegetable · popularity: evergreen · meat: no	Hummus bi Tahina — Chickpea Purée with Tahina Book: The New Book of Middle Eastern Food by Claudia Roden (2000) crumb: blended chickpeas and tahini The New Book of Middle Eastern Food includes “Hummus bi Tahina — Chickpea Purée with Tahina”. Claudia Roden wrote it (2000). Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking. Differences: The hummus itself is Roden's classic blend of chickpeas and tahini. The popular online bowl makes it from canned chickpeas blended with ice cubes to make it fluffy. It then spreads the hummus under quinoa, spinach, red onion and cherry tomatoes to make a full grain bowl. The hummus tastes the same. But the dish is a salad meal instead of a dip for small plates (mezze).

ONLINE

ANCESTOR

Hummus Bowl
#51 · lunch · middle-eastern
Host: Feel Good Foodie · Mediterranean Hummus Bowl → Instagram → web writeups

Online recipe (as published / commonly shared)

4 servings · Prep 15 min · Total 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Homemade hummus served as a meal with toppings. Ice cubes in the blend make it light and fluffy.

For the Hummus

Place in a bowl of water and rub them together to peel the skin:

1 (15-ounce) can chickpeas drained and rinsed

This step is optional, but it makes the hummus creamier.

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:

3 tablespoons lemon juice

2 tablespoons tahini

2 garlic cloves

½ teaspoon salt

2-3 ice cubes

Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.

Spoon onto a plate or bowl:

the hummus

Spread with the back of a spoon to create swirls.

For Assembly

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

1 cup cooked quinoa

2 cups baby spinach

½ red onion sliced

½ pint Cherry tomatoes quartered

½ English cucumbers sliced

1 cup can chickpeas

½ cup olives pitted

Chopped parsley for serving

Extra virgin olive oil for serving

Source: Feel Good Foodie · Mediterranean Hummus Bowl

tags: chickpea,tahini,olive-oil,vegetable · popularity: evergreen · meat: no

Hummus bi Tahina — Chickpea Purée with Tahina
Book: The New Book of Middle Eastern Food by Claudia Roden (2000)

crumb: blended chickpeas and tahini

The New Book of Middle Eastern Food includes “Hummus bi Tahina — Chickpea Purée with Tahina”. Claudia Roden wrote it (2000). Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking.

Differences:

The hummus itself is Roden's classic blend of chickpeas and tahini. The popular online bowl makes it from canned chickpeas blended with ice cubes to make it fluffy. It then spreads the hummus under quinoa, spinach, red onion and cherry tomatoes to make a full grain bowl. The hummus tastes the same. But the dish is a salad meal instead of a dip for small plates (mezze).

Match: Somewhat close

Online recipe

Hummus Bowl

Online recipe (as published / commonly shared)
4 servings · Prep 15 min · Total 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Homemade hummus served as a meal with toppings. Ice cubes in the blend make it light and fluffy.

For the Hummus

Place in a bowl of water and rub them together to peel the skin:
1 (15-ounce) can chickpeas drained and rinsed

This step is optional, but it makes the hummus creamier.

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:
3 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
½ teaspoon salt
2-3 ice cubes

Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.

Spoon onto a plate or bowl:
the hummus

Spread with the back of a spoon to create swirls.

For Assembly

Assemble the remaining ingredients on top of the hummus as desired:
1 cup cooked quinoa
2 cups baby spinach
½ red onion sliced
½ pint Cherry tomatoes quartered
½ English cucumbers sliced
1 cup can chickpeas
½ cup olives pitted
Chopped parsley for serving
Extra virgin olive oil for serving

Citations
- Feel Good Foodie · Mediterranean Hummus Bowl: https://feelgoodfoodie.net/recipe/mediterranean-hummus-bowl/
- Instagram: https://www.instagram.com/explore/tags/hummusbowl/
- web writeups: https://www.google.com/search?q=Hummus+Bowl+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0375405062?tag=recipeancesto-20
- Reference: The New Book of Middle Eastern Food by Claudia Roden (2000). Publisher: Knopf, 2000 edition, hardcover, ISBN 978-0375405068.

We put this together for personal use. See the citations.

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Dish: Hummus Bowl
Match: Somewhat close
Ancestor: Hummus bi Tahina — Chickpea Purée with Tahina
Source: The New Book of Middle Eastern Food by Claudia Roden (2000)
Differences: The hummus itself is Roden's classic blend of chickpeas and tahini. The popular online bowl makes it from canned chickpeas blended with ice cubes to make it fluffy. It then spreads the hummus under quinoa, spinach, red onion and cherry tomatoes to make a full grain bowl. The hummus tastes the same. But the dish is a salad meal instead of a dip for small plates (mezze).
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Feel Good Foodie · Mediterranean Hummus Bowl (https://feelgoodfoodie.net/recipe/mediterranean-hummus-bowl/)
Instagram (https://www.instagram.com/explore/tags/hummusbowl/)
web writeups (https://www.google.com/search?q=Hummus+Bowl+recipe)
Date: Sep 2026

Source: what this book is
The New Book of Middle Eastern Food by Claudia Roden (2000).
Claudia Roden expanded her 1968 classic in this edition. It covers Arab, Persian, Turkish, Jewish and North African home cooking.

Affiliate: buy the book

Reference: The New Book of Middle Eastern Food by Claudia Roden (2000). Publisher: Knopf, 2000 edition, hardcover, ISBN 978-0375405068.

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Hummus Bowl

Online recipe

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Related

Same meal (lunch)

Same cuisine (middle-eastern)

Same book (The New Book of Middle Eastern Food)