These Mediterranean Hummus Bowls are vegan, gluten-free, and make the perfect lunch or dinner recipe. If you are looking for an easy & healthy recipe to make this week, you will love these nourishing hummus veggie bowls.
Mediterranean food is one of my favorite types of recipes to make, whether it be through my Mediterranean Orzo Salad, Chickpea Spinach Burgers, or these brand-new hummus bowls!
With a mix of quinoa, fresh veggies, homemade hummus, & pickled red onions, you will love this easy hummus salad bowl.
Ingredients:
Ingredient & substitution notes:
- Quinoa: I cooked this according to the package instructions used 1 cup of dried quinoa and 2 cups of vegetable broth. However, if you are looking for more instructions check out this post on how to cook quinoa.
- If you prefer you can use another grain like farro, brown rice, or couscous.
- Chickpeas: I used cooked canned chickpeas in the hummus and highly suggest removing the outer skin if you have the time. It makes the hummus so much creamier!
- Pickled Red Onions: I very loosely followed this recipe for pickled red onions and like to keep a jar of them in my fridge to use in multiple recipes.
- Replace with fresh red onions if that's all you have on hand!
- Dressing: I topped these bowls with Primal Kitchen Greek Dressing, however, any light vinaigrette or dressing will work. My lemon garlic dressing would be another great option to top these bowls!
How to make hummus veggie bowls
Make the hummus
For this recipe, I decided to make my own homemade hummus. However, feel free to use any store-bought hummus to cut down on prep time.
To make the hummus simply blend all the ingredients together until smooth.
My best tips? Always remove the outer skins from the chickpeas for extra creamy hummus and add ice cubes at the end of blending for extra fluffy hummus.
Assemble the bowls:
Start by adding the spinach, cooked quinoa, and hummus to the bottom of each Mediterranean bowl.
Then, add the sliced cucumber, pickled red onions, diced green olives, and cherry tomatoes to the bowl.
Finish off each hummus bowl with a drizzle of dressing and fresh herbs. I recommend serving with fresh pita or vegan naan to enjoy these vegan Mediterranean bowls!
FAQ & Tips:
Can I add additional toppings to these hummus bowls?
Definitely! In fact, I recommend customizing them however you would like.
Other great toppings include vegan tzatziki, a drizzle of vegan pesto, or more veggies such as roasted red peppers, avocado, grilled eggplant or zucchini, and shredded carrots.
Lastly, you can add more protein by adding cooked lentils, tofu, or my favorite roasted sriracha chickpeas.
How do I store these hummus bows?
These hummus bowls are great for meal prep! However, you'll want to store the ingredients separately and assemble them when you are ready to eat.
I recommend storing everything in an individual closed container in the fridge and enjoying the bowls within 3-4 days.
You will love these easy & customizable Mediterranean Hummus Bowls. Not only are they vegan & gluten-free, but they make a delicious lunch to enjoy all week long.
-TSG
More healthy vegan lunch recipes you will love:
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Mediterranean Hummus Bowls
Ingredients
Hummus Ingredients:
Bowl Ingredients:
- ⅔ cup homemade hummus *made above
- 1 cup cooked quinoa
- ½ cup spinach
- ½ cup sliced English cucumber
- ½ cup cherry tomatoes sliced in half
- ¼ cup sliced green olives
- ¼ cup greek dressing
- ¼ cup pickled red onions
- 2 Tablespoons fresh dill optional
Instructions
- First, make the quinoa according to the package instructions and set aside. I like to make the quinoa and pickled red onions the day before so I have them for various meals throughout the week.
- To make the hummus, add the chickpeas, tahini, olive oil, ice-cold water, lemon juice, garlic, and salt to a blender or food processor. Blend together until almost smooth. Then, add in 2-3 ice cubes and continue blending until the hummus is smooth and fluffy.
- Next, prep the hummus bowl veggies by slicing the cucumbers, green olives, and cherry tomatoes.
- Then, assemble the bowls. Start by adding half of the spinach, cooked quinoa, and hummus to the bottom of each bowl as a base. Then, top with the sliced cucumbers, sliced green olives, cherry tomatoes, and pickled red onions.
- As a final step, top each bowl with 1-2 Tablespoons of dressing and 1 Tablespoon of freshly chopped Dill. Serve alongside fresh pita bread or naan to enjoy!
Notes
- You will have leftover hummus as not all of it is needed for two hummus bowls. Hummus can be stored in a closed container in the fridge for 3-5 days.
- All bowl ingredients are best stored in individual containers and will keep in the fridge for 3-4 days. The one exception is pickled onions which can be stored in the fridge for up to 2 weeks.
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