Mediterranean Hummus Bowl (Printable)

A nourishing bowl with creamy hummus, fresh vegetables, olives, and feta for a wholesome Mediterranean meal.

# What You'll Need:

→ Hummus

01 - 1.5 cups store-bought or homemade hummus

→ Grains

02 - 1 cup cooked quinoa or brown rice (optional)

→ Fresh Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 red bell pepper, diced
06 - 0.5 cup red onion, thinly sliced
07 - 1 cup mixed greens or arugula

→ Toppings & Garnishes

08 - 0.25 cup Kalamata olives, pitted and sliced
09 - 0.25 cup crumbled feta cheese
10 - 2 tablespoons extra virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon ground sumac or paprika (optional)
14 - Salt and black pepper, to taste

→ For Serving

15 - 1 cup warm pita bread, cut into wedges (gluten-free if needed)

# How to Make It:

01 - Prepare quinoa or brown rice following package instructions; allow to cool slightly before assembling.
02 - Spoon a generous portion of hummus into the center of each bowl.
03 - Surround the hummus with cooked grains (if using), cherry tomatoes, cucumber, diced bell pepper, sliced red onion, and mixed greens.
04 - Scatter Kalamata olives and crumbled feta cheese over the vegetables and grains.
05 - Drizzle extra virgin olive oil and fresh lemon juice over the bowl. Sprinkle with chopped parsley, sumac or paprika, then season with salt and black pepper to taste.
06 - Serve immediately alongside warm pita bread wedges.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking required, making it your answer to those moments when you're hungry but unmotivated.
  • You can customize every element based on what's in your fridge, so it's never the same bowl twice.
  • It tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • The hummus needs to be the star, not buried—don't overstuff the bowl with vegetables or you'll lose that creamy, rich element that makes it sing.
  • Everything tastes better when you use fresh, ripe vegetables; this isn't the recipe to rescue sad, aging produce.
  • Don't dress the greens separately; let them sit in the olive oil and lemon alongside everything else so they soften slightly and absorb the Mediterranean flavor.
03 -
  • If your hummus is cold from the fridge, let it sit out for 10 minutes before serving so it regains its creamy, luxurious texture.
  • A squeeze of pomegranate molasses instead of lemon juice adds a tart, slightly complex note that takes the bowl from good to unforgettable.
  • Toast your sumac or paprika lightly in a dry pan for 30 seconds before sprinkling to amplify its warmth and aroma.

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