Best Loaded Hummus Bowl With Feta Tomatoes And Cucumbers Recipes

Loaded Hummus Bowl with Feta, Tomatoes and Cucumbers image

Provided by Jet Tila

Time 15m

Yield about 2 1/2 cups

Number Of Ingredients 13

One 15-ounce (450-gram) can chickpeas
2 tablespoons (30 ml) fresh lemon juice, plus more if desired
2 cloves (10 grams) garlic, roughly chopped
1 1/2 teaspoons (5 grams) kosher salt, plus more if desired
1/3 cup (72 grams) tahini (stirred from bottom before measuring)
1/4 teaspoon (0.6 gram) ground cumin, plus more if desired
1 tablespoon extra-virgin olive oil, plus more for drizzling
Paprika, for sprinkling
1/4 cup crumbled feta cheese
1/4 cup diced English cucumber
1/4 cup diced cherry tomatoes
1/4 cup pitted and chopped kalamata olives
2 to 3 pita, each cut into 6 wedges, for serving

Steps:

In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook's Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.

Loaded Vegan Hummus Bowls image

Provided by Megan Mitchell

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 13

2 Persian cucumbers, diced
1 cup sugar plum tomatoes or other baby tomatoes, halved
2 scallions, finely chopped
2 tablespoons minced dill, plus more fronds for garnish
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 ounces creamy hummus
1/2 cup red beet-and-cabbage sauerkraut, such as Wildbrine
2 radishes, sliced into matchsticks
1 teaspoon toasted sesame seeds
2 pita breads, cut intro triangles, for serving

Steps:

Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.
Divide the hummus between 2 shallow bowls. Make a swirl and a small well in the middle of each dollop of hummus. Divide the tomato and cucumber mixture evenly between the bowls. Add 1/4 cup of the sauerkraut to each bowl and sprinkle with the radish. Sprinkle with sesame seeds and a few dill fronds. Serve with pita bread.