Lebanese · Lunch
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.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
13gProtein
22gFat
32gCarbs
5gSugar
8gFiber
680mgSodium
0mgChol
Goes well with
Château Ksara BlancChâteau Ksara Blanc — A clean, aromatic...
local
JallabJallab — A refreshing pairing for this d...
international
Instructions
1
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.
2
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.
3
Plate
Drizzle 1 tbsp olive oil and 1 tsp lemon juice over each bowl. Dust each with a pinch of sumac and smoked paprika. Finish each with a small pinch of 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) classic hummus
- 200g (7.1 oz) English cucumber
- 160g (5.6 oz) cherry tomatoes
- 120g (4.2 oz) radishes
- 100g (3.5 oz) Kalamata olives
- 4 tbsp fresh flat-leaf parsley
- 2 tbsp fresh mint
- 4 tbsp extra-virgin olive oil
- 1 tsp sumac
- 0.5 tsp smoked paprika
- 2 tsp fresh lemon juice
- 0.25 tsp flaky sea salt