Hummus Superfood Bowl Recipe

Cook Quinoa

Rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and cool slightly.

While quinoa rests, place 4 cups mixed forager's leaves in a bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to coat. When quinoa is slightly cooled, fold it into the greens or serve the greens beneath the quinoa in the bowl as preferred.

In a small bowl mix 2 cups finely diced celery, 1/4 cup finely diced red onion and 2 tablespoons chopped parsley. Add 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust seasoning. Refrigerate until ready to assemble to keep crisp.

Preheat oven to 425°F (220°C). Toss 3 cups cubed butternut squash with 1.5 tablespoons olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning halfway, until tender and edges caramelize. Remove and keep warm.

In a food processor combine 1 cup drained chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 small garlic clove, 1 tablespoon olive oil, 1/4 tsp ground cumin and 1/2 tsp salt. With processor running, add 2 tablespoons reserved chickpea liquid (or cold water) a little at a time until smooth and creamy. Adjust lemon, salt or liquid for desired texture. Transfer to a bowl and set aside.

Preheat oven to 300°F (150°C) if not roasting squash at same time (or use same oven after squash). Toss 4 cups torn kale with 1 tablespoon olive oil and 1/4 tsp salt. Spread in a single layer on a baking sheet. Bake 12–18 minutes, checking frequently, until leaves are crisp but not burnt. Remove and cool; they will crisp further as they rest.

In a jar or bowl combine 2 cups thinly sliced red cabbage with 2 tablespoons apple cider vinegar, 2 tablespoons water, 1 teaspoon honey or maple syrup and 1/4 tsp salt. Massage or stir well so cabbage softens and mixes with liquid. Let sit at least 20 minutes (or refrigerate up to several days) before serving to develop bright flavor.

In a small dry skillet over medium heat, toast 2 tablespoons pine nuts, stirring constantly, until lightly golden and fragrant (1–3 minutes). Remove from pan immediately to cool. Reserve 1/2 cup pomegranate arils ready to sprinkle when assembling.

Whisk together 1 tablespoon pomegranate molasses, 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon honey or maple syrup, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Taste and adjust sweetness or acidity as needed.

Divide the quinoa and foragers leaf mixture among 2 large bowls (about 1/2 of prepared quinoa/greens per bowl). Arrange portions of roasted butternut squash, a generous spoonful of hummus (about 1/2 cup total hummus divided), a handful of crispy kale, 2–3 tablespoons pink cabbage kraut, and 1/4–1/3 cup celery salsa in separate sections over each bowl so components are visible. Sprinkle each bowl with toasted pine nuts (1 tablespoon each) and about 1/4 cup pomegranate arils each (split the 1/2 cup). Drizzle pomegranate dressing over the bowls (about 1.5 tablespoons per bowl) or serve on the side. Adjust salt and lemon/lime to taste.

Serve immediately so kale remains crisp. Leftover components (hummus, kraut, dressing) keep refrigerated for up to 3–4 days; assemble just before serving.