Hummus Nourish Bowl with Quinoa and Vegetables
Ingredients
Homemade hummus
- 15 oz 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
- Fresh cilantro
- Parsley
- Red pepper flakes
- Salt and pepper to taste
- Olive oil
Preparation
Cook quinoa
Add quinoa and vegetable broth to a saucepan and bring to a boil.
Reduce heat to low, cover, and cook undisturbed for 15 minutes.
Remove from heat and allow to rest for a minute or two, then fluff with a fork.
Make hummus
Place chickpeas on a clean kitchen towel and rub gently to remove skins.
Place peeled chickpeas and remaining ingredients into a high-powered food processor and blend on high, scraping down sides as needed.
Continue blending until smooth, which may take up to five minutes.
Adjust salt and lemon juice to taste.
Assemble bowl
Add greens, quinoa, and a large portion of hummus to a bowl.
Top with tomatoes, cucumbers, pickled onions, and olives.
Drizzle with olive oil and add herbs and spices as desired, then serve.
Tips
You can prep the hummus and quinoa in advance for the week.
Prepare the veggies separately to easily assemble bowls throughout the week.
