Loaded Hummus Power Bowl with Pita and Veggies
Hearty vegetarian hummus bowl with fresh veggies and pita
Prep 20 min
Cook 20 min
Total 40 min
Serves 2
This loaded hummus bowl is a delicious way to enjoy a filling vegetarian lunch. Creamy homemade hummus is paired with crisp vegetables, fresh herbs, and warm pita bread to create a balanced meal that keeps you energized.
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Ingredients
- 1 can canned chickpeas (rinsed and drained (about 15 ounces))
- 1/2 teaspoon baking soda (if using canned chickpeas)
- 1/4 cup fresh lemon juice (about 1 1/2 lemons)
- 1 garlic clove (roughly chopped)
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/2 cup tahini
- 2 tablespoons ice water (add more if needed)
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 2 pieces pita bread (warmed and sliced)
- 1/2 cup cucumber (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup carrot (shredded or julienned)
- 2 tablespoons fresh parsley (chopped)
- ground sumac or smoked paprika (for garnish)
- 1 teaspoon extra olive oil (for drizzling on top)
Instructions
- Place the rinsed chickpeas and baking soda in a medium saucepan. Cover with several inches of water and bring to a boil. Let simmer for 20 minutes until chickpeas are soft and skins start to loosen. Drain and rinse under cold water briefly. Set aside.
- In a food processor, combine lemon juice, garlic, and salt. Pulse until garlic is finely chopped, then let sit for 10 minutes to soften the garlic’s sharpness.
- Add tahini to the processor and blend until thick and creamy, stopping to scrape down the sides as needed.
- While blending, slowly add 2 tablespoons of ice water until the mixture becomes smooth and pale. Add more water by the tablespoon if needed to reach a creamy consistency.
- Add the cooked chickpeas, ground cumin, and olive oil. Blend on high for about 2 minutes until completely smooth. Adjust salt and lemon juice to taste.
- Divide the hummus between two bowls. Arrange diced cucumber, cherry tomatoes, shredded carrot, and chopped parsley on top. Sprinkle with sumac or smoked paprika and drizzle with olive oil.
- Serve with warm pita slices on the side for scooping. Enjoy your hearty, veggie-packed hummus bowl!
Pro tip: For extra creamy hummus, simmer the chickpeas with baking soda until skins loosen and chickpeas soften fully before blending.
Nutrition
This recipe works out to about 460 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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