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Hummus bowl with toppings Recipe

Middle Eastern · Main course · 20 min total

A creamy, homemade hummus topped with a colorful array of fresh vegetables, herbs, and spices, perfect for a healthy and satisfying meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 2-3 tablespoons water (as needed)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon pine nuts
• 1/2 teaspoon paprika
• Extra olive oil for drizzling

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, salt, and cumin. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is reached.
2. Taste and adjust seasoning with more salt or lemon juice if needed.
3. Divide hummus among 4 bowls, spreading it evenly.
4. Top each bowl with cherry tomatoes, cucumber, red onion, olives, and parsley.
5. Sprinkle with pine nuts and paprika, then drizzle with a little olive oil.
6. Serve immediately with warm pita bread or fresh vegetables for dipping.

Tips

• For extra creaminess, peel the chickpeas before blending.
• Store leftover hummus in an airtight container in the fridge for up to 5 days.
• Customize toppings with roasted vegetables, feta cheese, or grilled chicken.

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