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

Cookbook ancestor

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. This is not a cookbook reprint.