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Restaurants›Barrel & Bushel›Hummus Bowl Recipe

Hummus Bowl Recipe

Inspired by Barrel & Bushel

Time25m

Serves2

pita, aleppo pepper, olives

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Ingredients

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Hummus

1 cups canned chickpeas (including liquid)

1/4 cups Tahini

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1 each garlic cloves, peeled

1/2 tsp Ground cumin

3/4 tsp fine sea salt

2 tbs cold water or reserved chickpea liquid

Bowl toppings & sides

2 each Pita bread

1/2 cups Kalamata or Castelvetrano olives, pitted and halved

1/2 cups small cucumber, diced

1/2 cups Cherry tomatoes, halved

1/2 tsp aleppo pepper

1 tbs extra-virgin olive oil (for drizzle)

2 tbs Fresh parsley, chopped

1 tbs toasted pine nuts (optional)

2 each lemon wedges

1/4 tsp coarse sea salt

Method

Hummus

1

Prepare

If using canned chickpeas, drain them into a bowl and reserve 2 tablespoons of the liquid. Rinse chickpeas briefly under cold water and drain.

2

Blend base

In a food processor or high-speed blender add chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse to combine until the mixture is coarse.

3

Emulsify

With the motor running, stream in 2 tablespoons olive oil and 2 tablespoons reserved chickpea liquid or cold water. Continue blending until smooth and creamy, scraping down the sides as needed. Taste and adjust: add more lemon, salt, or 1–2 tablespoons water for a lighter texture.

Bowl assembly & toppings

4

Warm pita

Lightly heat the pita bread in a dry skillet over medium heat, 30–45 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Cut into wedges.

5

Assemble bowl

Spoon 1/2 to 3/4 cup of hummus into each serving bowl and use the back of a spoon to create a shallow well in the center for oil and toppings.

6

Add toppings

Arrange diced cucumber, halved cherry tomatoes and olives around or on top of the hummus. Sprinkle chopped parsley and toasted pine nuts (if using) over the hummus.

7

Finish

Drizzle 1/2 tablespoon extra-virgin olive oil over each bowl, sprinkle 1/8 teaspoon coarse sea salt and 1/4 teaspoon Aleppo pepper (split between bowls) to taste. Serve with warm pita wedges and lemon wedges on the side for squeezing.