These Mediterranean Hummus Bowls are a delicious and budget-friendly meal prep option. Packed with protein and flavor, they make a perfect on-the-go lunch or quick dinner. Customize with your favorite toppings!
Ingredients: 1 cup canned chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1 cup cooked quinoa. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup kalamata olives, pitted and sliced. 2 tablespoons fresh parsley, chopped. 2 tablespoons feta cheese, crumbled optional. 1 tablespoon pine nuts, toasted optional.
Instructions: In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper. Blend until smooth and creamy, adding a little water if needed to achieve desired consistency. In meal prep containers, divide cooked quinoa evenly among them. Top each quinoa bed with the hummus mixture, spreading it out evenly. Arrange cherry tomatoes, diced cucumber, chopped red onion, and sliced kalamata olives on top of the hummus. Sprinkle with fresh parsley, crumbled feta cheese, and toasted pine nuts if desired. Seal the containers and refrigerate. Hummus bowls can be stored for up to 4 days in the fridge.
Prep Time: 15 minutes
Cook Time: 0 minutes
Eva gonzalez
