Greek Hummus Bowl
A light, protein-packed meal that’ll easily become a summertime staple.
Ingredients
- 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
Toppings
- Sliced cucumber
- Sliced rainbow tomatoes
- Black olives
- Vegan feta cheese
- Pine nuts
- Fresh herbs
Method
- 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.
- Drain the chickpeas and place them on some paper towels. Rub off some of the skins.
- 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.
- Scoop out on a plate and top with diced cucumber, tomatoes, olives, feta, pine nuts, olive oil and fresh herbs.
