Chilled Veg Hummus Bowl
Creamy chickpea hummus topped with crunchy raw vegetables, olives, and a drizzle of olive oil, assembled fresh for a Lebanese chilled bowl.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 200g English cucumber finely. Halve 160g cherry tomatoes. Thinly slice 120g radishes. Pit and halve 100g Kalamata olives. Roughly chop 4 tbsp flat-leaf parsley and 2 tbsp fresh mint. Have 360g hummus, 2 tbsp extra-virgin olive oil, 2 tsp lemon juice, 1 tsp sumac, 0.5 tsp smoked paprika, and 0.25 tsp flaky sea salt ready.
Finish
Divide 360g hummus between two bowls. Use the back of a spoon to create a shallow well in the centre of each bowl. Arrange cucumber, tomatoes, radishes, and olives in loose clusters around the hummus in each bowl. Scatter parsley and mint across both bowls.
Plate
Drizzle 2 tbsp olive oil and 2 tsp lemon juice over both bowls combined. Dust with sumac and smoked paprika. Finish with flaky sea salt and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.