{"id":3453,"date":"2026-01-18T10:00:58","date_gmt":"2026-01-18T10:00:58","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/home\/?p=3453"},"modified":"2026-01-20T15:30:34","modified_gmt":"2026-01-20T15:30:34","slug":"hummus-bowl","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/hummus-bowl\/","title":{"rendered":"Hummus Bowl"},"content":{"rendered":"

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

HUMMUS BOWL<\/h2>\n
<\/div>\n
This hummus bowl is my go-to for a healthy, colorful, and satisfying meal. It's great for meal prep too! Creamy hummus sits in the center, surrounded by fresh quinoa tabbouleh, roasted carrots and cherry tomatoes, crunchy cucumbers, pickled red onions, chickpeas, and briny olives. Everything is finished with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley. It\u2019s simple to make, full of flavors and textures, and perfect with toasted sourdough on the side.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Middle Eastern<\/span><\/div>
Keyword: <\/span>healthy bowl, hummus bowl, vegan bowl<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For the Quinoa Tabbouleh:<\/h4>
  • 1\/2<\/span> cup<\/span> 80g dry quinoa<\/span><\/li>
  • 1<\/span> cup<\/span> 240ml water<\/span><\/li>
  • 4<\/span> cherry tomatoes<\/span> finely chopped<\/span><\/li>
  • 1\/4<\/span> cucumber<\/span> chopped into small cubes<\/span><\/li>
  • 1\/2<\/span> bunch parsley<\/span> finely chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> finely chopped mint<\/span> optional<\/span><\/li>
  • 1.5<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 1.5<\/span> tablespoons<\/span> lemon juice<\/span><\/li>
  • salt to taste<\/span><\/li><\/ul><\/div>

    For the Hummus:<\/h4>
    • 1.5<\/span> cups<\/span> 240 grams cooked chickpeas<\/span><\/li>
    • 2<\/span> tablespoons<\/span> tahini<\/span><\/li>
    • 1<\/span> tablespoon<\/span> lemon juice<\/span><\/li>
    • 2 to 4<\/span> tablespoons<\/span> ice cold water<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> cumin<\/span><\/li>
    • salt to taste<\/span><\/li><\/ul><\/div>

      For the Roasted Carrots and Cherry Tomatoes:<\/h4>
      • 2<\/span> medium carrots<\/span> chopped into sticks (like french fries)<\/span><\/li>
      • 1<\/span> cup<\/span> 150 grams cherry tomatoes<\/span><\/li>
      • 1\u00bd<\/span> tablespoons<\/span> olive oil<\/span><\/li>
      • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div>

        For the Pickled Red Onions:<\/h4>
        • 1<\/span> small<\/span> or 1\/2 red onion, thinly sliced<\/span><\/li>
        • 120<\/span> milliliters<\/span> hot water<\/span><\/li>
        • 60<\/span> milliliters<\/span> apple cider vinegar<\/span><\/li>
        • 1<\/span> teaspoon<\/span> sugar<\/span><\/li>
        • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div>

          Bowl Add-Ins:<\/h4>
          • 2<\/span> snack cucumbers or \u00bd large cucumber<\/span> sliced<\/span><\/li>
          • 1<\/span> cup<\/span> 165 grams cooked chickpeas<\/span><\/li>
          • 2<\/span> tbsp<\/span> kalamata olives<\/span><\/li><\/ul><\/div>

            Garnish:<\/h4>
            • paprika powder<\/span><\/li>
            • chopped fresh parsley<\/span><\/li>
            • olive oil<\/span><\/li><\/ul><\/div>

              To Serve:<\/h4>
              • Toasted sourdough or bread of choice<\/span><\/li><\/ul><\/div><\/div>\n

                Instructions<\/h3>
                • For the pickled red onions, place the sliced red onion in a heatproof jar or bowl. Pour the hot water and vinegar over the onions, add sugar and salt, stir, and let sit for at least 15 minutes. Alternatively you can simply marinate them in salt and lemon juice while you prepare the rest of the ingredients.<\/div><\/li>
                • For the quinoa tabbouleh, rinse the quinoa thoroughly and place it in a saucepan with a bit of olive oil and roast for 1 minute. Add water, bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork. Let cool. Mix the quinoa with tomato, cucumber, parsley, mint, olive oil, lemon juice, and salt.<\/div><\/li>
                • For the hummus, blend the chickpeas, tahini, lemon juice, salt, cumin, and 2 tablespoons of water until smooth. Add more water if needed to reach a creamy consistency and adjust salt and lemon to taste.<\/div><\/li>
                • For the roasted veggies, add chopped carrots and cherry tomatoes with a bit of olice oil to a pan. Sprinkle with salt and roast for about 10 minutes, until the tomatoes and carrots have softened and are slightly charred.<\/div><\/li>
                • Arrange the quinoa tabbouleh, roasted vegetables, cucumbers, pickled red onions, chickpeas, and olives around the edge of a shallow bowl. Spoon the hummus into the center. Garnish with paprika, chopped parsley, and a drizzle of olive oil. Serve immediately with toasted sourdough or bread of choice. Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
                  <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

                    This hummus bowl is my go-to for a healthy, colorful, and satisfying meal. It's great for meal prep too! Creamy hummus sits in the center, surrounded by fresh quinoa tabbouleh, roasted carrots and cherry tomatoes, crunchy cucumbers, pickled red onions, chickpeas, and briny olives. Everything is finished with a drizzle of olive oil, a […]<\/p>\n","protected":false},"author":2,"featured_media":3454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[1654,1653,1655,107,106],"class_list":["post-3453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-healthy-bowls","tag-hummus-bowl","tag-middle-eastern-bowl","tag-nourish-bowl","tag-vegan-bowl"],"aioseo_notices":[],"yoast_head":"\nHummus Bowl - Ahimsa Plant Kitchen<\/title>\n<meta name=\"description\" content=\"This hummus bowl is my go-to for a healthy, and satisfying meal. 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