A hummus bowl with creamy hummus, crisp vegetables, nourishing grains, and fresh herbs makes for a delicious and satisfying snack or main meal.
A hummus bowl is a flavour-packed way to enjoy all the goodness of a Mediterranean mezze in one vibrant dish. Think creamy hummus, crunchy veg, whole grains, herbs, and a drizzle of olive oil or tahini sauce, all in one bowl.
This flexible hummus bowl recipe follows the Joyful Eating grain bowl formula and can be easily adapted to suit your tastes or whatever you have in the fridge. It’s perfect for lunch, dinner, or a picnic-style meal, and can be served warm or cold.
Why you’ll love this hummus bowl
This grain bowl is all about building layers of flavour, texture, and nourishment:
- Grain base: cooked quinoa, brown rice, or buckwheat (warm or cold). You could also use couscous, freekeh, or even roasted potato or sweet potato cubes.
- Hummus: use your favourite store-bought option or try my homemade hummus recipe.
- Protein: roasted chickpeas, falafel, or meatballs.
- Cheese: crumbled feta, grilled halloumi or a vegan cheese alternative.
- Fresh veggies: cucumber, cherry tomatoes, avocado, red onion, and baby spinach or rocket. Other veggies that you could combine are capsicum, radish, and microgreens or sprouts. Alternatively, you could use 1 ½ cups of a prepared salad, such as a tangy chickpea, cucumber, and feta salad, or a tabouli-style lentil and quinoa salad.
- Optional extras: marinated artichoke hearts, olives (black or green), fresh mint or parsley, lemon wedges, extra virgin olive oil, and salt and cracked pepper.
How to prepare your hummus bowl
Start with your grain base, then arrange your protein, vegetables, and toppings. Finish with a generous dollop of hummus, a drizzle of olive oil, and a squeeze of lemon.
There’s no right or wrong way to build it. Think of this as a guide, and follow what feels good to you.
The recipe is written to serve two as a main meal, but it could also be served as a platter for more.
Make it vegan
Simply omit the feta and add extra plant-based toppings such as roasted chickpeas, nuts, or seeds. Pine nuts, raw or roasted pumpkin seeds, dukkah, or Brazil nut “Parmesan” are delicious additions.
Serving suggestions
This hummus bowl is endlessly adaptable. Use what you have and follow what you’re craving.
Serve this hummus salad bowl with warm pita, flatbread, focaccia or crackers for scooping. It also packs well for lunchboxes or picnics.
You can also mix things up by adding roasted vegetables, a sprinkle of dukkah, or a drizzle of pomegranate molasses.
Hummus Bowl
Ingredients
Grain base
- 1 cup cooked quinoa, brown rice, or buckwheat (warm or cold)
Protein
- ½ cup hummus
- ½ cup crispy roasted chickpeas, falafels, or meatballs
- ¼ cup crumbled feta or a vegan cheese alternative
Fresh vegetables
- ½ cup cucumber, sliced or diced
- ½ cup cherry tomatoes, halved (or ¼ cup sun-dried tomatoes)
- ½ avocado, sliced
- ¼ cup red onion, thinly sliced (or quick-pickled)
- 1 handful baby spinach or rocket
Optional extras
- Marinated artichoke hearts, sliced
- Olives (black or green)
- Fresh mint or parsley leaves
- Lemon wedges
- Extra virgin olive oil
- Smoked paprika
- Salt and cracked pepper, to taste
Instructions
- Divide the cooked grain between two bowls. Serve warm or allow to cook slightly.
- Arrange the chickpeas (or chosen protein), feta, vegetables, and sliced avocado around the grain.
- Dollop a generous spoonful (or two) of hummus in the centre.
- Top with fresh herbs, a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of smoked paprika, salt, and pepper.
