Hummus Bowl Recipe

Prepare hummus base

In a small bowl, stir the hummus with 1 tbs olive oil, 1 tbs lemon juice, 1 tbs water, 1 tsp salt and 1/4 tsp black pepper until smooth and slightly loosened. Taste and adjust seasoning. Set aside at room temperature.

Prep and massage greens

Rinse kale and spinach thoroughly and spin dry or pat dry. Remove kale stems and thinly slice leaves. Place kale and spinach in a mixing bowl, drizzle 1 tsp olive oil, 1/2 tsp lemon juice and 1/8 tsp salt over them. Using clean hands, gently massage the kale for 30–60 seconds until it softens and darkens. This makes it tender and more pleasant to eat.

Prepare fruit and toppings

Hull and quarter the strawberries. Pit and slice the peach into wedges. If using cucumber, thinly slice half. Toast the pine nuts or chopped almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden—watch carefully to avoid burning. Remove from heat and let cool. Roughly chop herbs or microgreens.

Divide the massaged greens between one or two shallow bowls (depending on serving size). Spoon the hummus mixture in a generous dollop (about 1/2 cup per person) into the center or to one side of each bowl and use the back of a spoon to create a shallow well or swirl.

Arrange the strawberries, peach wedges and cucumber slices around the hummus atop the greens in an attractive pattern.

Scatter the toasted nuts and microgreens or herbs over the bowl. Sprinkle the everything seasoning or za'atar lightly over the hummus and fruit if using.

Drizzle 1 tsp olive oil over the assembled bowl and finish with a squeeze of lemon wedge to taste.

Serve immediately. Mix components together as you eat to combine creamy hummus, tender greens and sweet fruit.