Build Your Own Hummus Bowl Recipe

1. Make hummus

In a food processor combine 2 cups cooked chickpeas, 1/2 cup tahini, 3 tablespoons lemon juice, 2 garlic cloves, 3 tablespoons olive oil, 2 tablespoons cold water, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground cumin. Process until smooth, scraping down sides as needed. For silkier hummus, continue processing while streaming in an extra tablespoon of cold water or olive oil until desired consistency is reached. Taste and adjust salt or lemon.

2. In a blender or mini food processor add 1 cup packed cilantro, 1/2 cup packed parsley, 2 garlic cloves, 2 green chilies (seed or not depending on heat), 1/2 teaspoon ground coriander, 1 tablespoon lemon juice, 2 tablespoons olive oil and 3/4 teaspoon salt. Pulse until a coarse, saucy consistency is reached. Scrape down sides and adjust salt or lemon. Set aside.

3. Combine 3/4 cup chopped parsley, 1/4 cup chopped mint, 1/4 cup dill and 2 thinly sliced scallions in a bowl. Dress with 1 tablespoon lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Toss gently and refrigerate until assembly.

4. Pulse 3/4 cup toasted hazelnuts in a food processor until coarse (do not make a paste). Transfer to a bowl and stir in 2 tablespoons toasted sesame seeds, 1 tablespoon crushed coriander seeds, 1 teaspoon crushed cumin seeds and 1/2 teaspoon sea salt. Store in an airtight jar.

5. In a small bowl combine 1/2 cup finely diced ripe mango, 2 tablespoons white vinegar, 1/2 teaspoon turmeric, 1/4 teaspoon fenugreek (optional), 1 teaspoon sugar, 1/4 teaspoon salt and 1 tablespoon olive oil. Mash lightly with a fork if you want a saucier texture. Taste and adjust acidity or sweetness. Let sit at room temperature for at least 10 minutes for flavors to meld.

6. Place 1 thinly sliced red onion and 1/2 thinly sliced fennel bulb into a heatproof jar or bowl. In a small saucepan bring 1/2 cup white wine vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt to a simmer until sugar dissolves. Pour hot brine over the onion and fennel, pressing to submerge. Let cool to room temperature, then chill at least 20 minutes. These will keep refrigerated for up to 1 week.

7. Scrambled eggs

Whisk 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat a nonstick skillet over medium-low and add 1 tablespoon butter (or 1 tablespoon olive oil). Pour eggs in and cook gently, stirring frequently with a spatula, until soft curds form but still slightly glossy, about 4–5 minutes. Remove from heat and keep warm.

8. Shawarma chicken

If using raw chicken thighs, thinly slice 1 lb and toss with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Marinate 15–30 minutes if possible. Heat a skillet over medium-high with 1 tablespoon olive oil and cook chicken in a single layer until browned and cooked through, about 6–8 minutes. Rest 2 minutes, then slice or keep bite-sized.

9. Falafel

If using premade falafel, reheat according to package (oven at 375°F/190°C for 8–10 minutes or pan-fry in 1 tablespoon oil until crisp). If making from mix, form 12 balls and shallow-fry or bake until crisp and cooked through. Keep warm.

10. Spicy lamb sausage

Cook 4 lamb sausages in a skillet with 1 tablespoon olive oil over medium heat, turning occasionally, until browned and cooked through, 10–12 minutes (internal temperature 160°F/71°C). Let rest 2 minutes and slice into medallions.

11. To build each hummus bowl (recipe yields about 3–4 bowls depending on portion): Spoon about 1/2 to 3/4 cup hummus into the center of a shallow bowl and spread into a shallow well. Drizzle 1 teaspoon tahini and 1 teaspoon extra virgin olive oil over the hummus. Dollop or pipe 1–2 tablespoons red skhug and 1–2 tablespoons mango amba in separate small pools around the hummus. Scatter 2–3 tablespoons herb salad on one side. Add 2–3 tablespoons pickled red onions & fennel. Sprinkle 1–2 tablespoons hazelnut dukkah over hummus and around bowl for crunch. Place chosen protein (about 3–4 oz per bowl) on top or to the side. Finish with a pinch of smoked paprika or sumac, microgreens or fennel fronds and a lemon wedge. Serve immediately.