Layered Hummus Tabbouleh Feta Picnic Bowl Recipes

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LOADED HUMMUS BOWL WITH FETA, TOMATOES AND CUCUMBERS



Loaded Hummus Bowl with Feta, Tomatoes and Cucumbers image

Provided by Jet Tila

Categories     main-dish

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.

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