Hummus Nourish Bowl with Homemade Hummus
Ingredients
Hummus
- 1, 15oz can chickpeas, rinsed and drained
- 2 tbsp tahini
- 2 cloves garlic, crushed or minced
- Juice of one large lemon
- 1 tsp ground cumin
- 1/2 tsp or more Kosher salt
- 2–3 ice cubes
Nourish Bowl
- 1 cup dry quinoa
- 2 cups vegetable broth
- 3 Roma tomatoes, diced
- 1/2 English cucumber, quartered
- Pickled red onions
- 3–4 tbsp Kalamata olives
- Herbs and Spices: Fresh cilantro, parsley, red pepper flakes, salt, and pepper to taste
- Olive oil
Preparation
Cook the quinoa: Add quinoa and vegetable broth to a saucepan. Bring to a boil, then reduce heat to low. Cover and cook undisturbed for 15 minutes. Remove from heat and let it rest for a minute or two. Fluff with a fork.
Prepare the homemade hummus: Place the chickpeas on a clean kitchen towel and gently rub them to discard the loose skins. In a high-powered food processor, combine the peeled chickpeas and the rest of the hummus ingredients. Blend on high, scraping down the sides as needed, until smooth (around five minutes). Adjust salt and lemon juice to taste.
Assemble the nourish bowl: In a bowl, add greens, cooked quinoa, and a generous portion of hummus. Top with diced tomatoes, quartered cucumbers, pickled red onions, and Kalamata olives. Drizzle olive oil and sprinkle desired herbs and spices on top.