Ingredients
For the Hummus:
15-ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
1–2 garlic cloves
½ teaspoon salt
2–3 ice cubes
For Assembly:
1 cup cooked quinoa
2 cups baby spinach
½ red onion, sliced
½ pint cherry tomatoes, quartered
½ English cucumber, sliced
1 cup canned chickpeas (drained and rinsed)
½ cup olives, pitted
Chopped parsley for serving
Extra virgin olive oil for serving
Instructions
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Prepare the hummus: In a food processor, combine chickpeas, lemon juice, tahini, garlic, salt, and ice cubes. Blend until smooth, adding water 1 tablespoon at a time if needed to reach your desired consistency.
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Cook the quinoa: If not already cooked, prepare the quinoa according to the package instructions and let it cool slightly.
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Assemble the bowl: In individual bowls, layer quinoa as the base. Add baby spinach, red onion slices, cherry tomatoes, cucumber, and canned chickpeas.
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Add the hummus: Spoon a generous amount of homemade hummus over the top of the veggies.
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Add olives and garnish: Add olives, sprinkle with chopped parsley, and drizzle with extra virgin olive oil for extra flavor.
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Serve: Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Storage: Store the hummus in an airtight container in the refrigerator for up to 3-4 days. Quinoa and veggies can also be stored separately for up to 2 days.
Customization: Add roasted vegetables, avocado, or a protein source like grilled chicken, falafel, or tofu for extra richness.
- Prep Time: 10 minutes (for hummus)
- Category: Bowl, Mediterranean, Plant-Based
- Method: Blending, Assembling
- Cuisine: Mediterranean
- Diet: Gluten Free
