Description

An easy Hummus Nourish Bowl loaded with quinoa, fresh vegetables and creamy homemade hummus. This healthy bowl is quick and easy to make, which makes it the perfect meal prep for lunches through the week.

Ingredients

Scale

Homemade Hummus

1, 15oz chickpeas, rinsed and drained
2 tbsp tahini, I used Soom Foods
2 cloves garlic, crushed or minced well
Juice of one large lemon, about 3 tablespoons
1 tsp ground cumin
1/2 tsp or more Kosher salt
2–3 ice cubes

For the Nourish Bowl

1 cup dry quinoa
2 cups vegetable broth
3 Roma Tomatoes, diced
1/2 English Cucumber, quartered
Pickled Red Onions
3–4 tbsp Kalamata Olives
3–4 cups of Baby Spinach, or more!
Herbs and Spices: Fresh cilantro, parsley, red pepper flakes, salt and pepper to taste
Olive Oil

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Instructions

Start cooking your quinoa. Add your quinoa and vegetable broth to a sauce pan and bring the mixture to a boil. Reduce heat to low and then cover and cook undisturbed for 15 minutes. Remove from heat and allow to rest for a minute or two, then fluff with a fork.
Make your hummus. Place your chickpeas on a clean kitchen towel and rub them gently to help discard a good portion of the chickpea skins that fall off. Place your peeled chickpeas and the remainder of your ingredients into a high powered food processor and blend on high, scrapping down the sides as needed. Continue to blend until smooth, might take up to five minutes depending on the power of your food processor. Adjust the salt and lemon juice to your desired taste.
Assemble your bowl. To assemble your bowl, add your greens, quinoa and a large portion of hummus to a bowl. Top with the tomatoes, cucumbers, pickled onions and olives, then add a drizzle of olive oil and other herbs and spices as desired, then serve.

Notes

Remove excess chickpea skins. Place your chickpeas in a clean kitchen cloth after rinsing and draining them from the can. Gently rub the cloth around the chickpeas to help remove excess chickpea skins. Removing those extra peels will help to improve the creaminess of your resulting hummus, so don’t skip this step if you can. The more skins removed, the better.

Check the firmness of your chickpeas. After rinsing your chickpeas, place one chickpea between your fingers and press on it. If it easily squishes in your fingers, it is perfect for blending. If your chickpeas are a little too firm, you can boil them for a few minutes to help soften them before blending.

Use a high power food processor. If you have a weak food processor, it might be difficult to blend your hummus. So make sure you scrape down the sides between blending and crush your garlic if you have a weaker food processor. If your hummus is still looking grainy, blend for longer. I’ve blended my hummus for up to 5 minutes and it makes a big difference.