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Greek Hummus Bowl

Greek Hummus Bowl

A light, protein-packed meal that’ll easily become a summertime staple.


  • 2 cups chickpeas soaked in water overnight  
  • 1 tsp baking soda  
  • Water to top  
  • Salt to taste  
  • 1 tbsp tahini  
  • ¼ cup olive oil  
  • 1-2 tbsp lemon juice  
  • Salt to taste  
  • ½ tsp Dried Oregano  
  • ½ tsp Dried fennel  
  • ½ tsp Garlic salt 
  • Pepper to taste  


  • Sliced cucumber  
  • Sliced rainbow tomatoes  
  • Black olives  
  • Vegan feta cheese  
  • Pine nuts  
  • Fresh herbs  


  1. Place the soaked chickpeas in a pot and top with water, add the baking soda and salt and bring to a simmer until the chickpeas are soft.  
  2. Drain the chickpeas and place them on some paper towels. Rub off some of the skins.  
  3. Add the chickpeas to a blender as well as the tahini, olive oil, lemon juice, spices, garlic salt and pepper and blend (add some plant milk if needed) until smooth.  
  4. Scoop out on a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, olive oil and fresh herbs. 

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