Mediterranean Hummus Bowls

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!