Name: HUMMUS BOWL
Total time: 30 min
Ingredients: 1 ½ cups chickpeas, (cooked and drained); ½ cup fresh-squeezed lemon juice; 2 T. tahini; 5 garlic cloves, (peeled and minced); 1/3 cup extra virgin olive oil; Salt, (to taste); ½ T. coconut oil; ½ red onion, (diced); 1 zucchini, (diced); 1 summer squash, (diced); ¼ cup pumpkin seeds (pepitas), (toasted); 4 slices sourdough bread, (toasted)

HUMMUS BOWL

Hummus doesn't need to be just a snack dip or a sandwich spread. Here, it's the base for a very satisfying lunch or dinner.

Skill Level: Beginner. Serving Size: 1/4th of recipe.

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Total Time 30

Servings: 4

Course: Snack

Calories: 490

Ingredients Method Notes

Ingredients

1 ½ cups chickpeas, cooked and drained
½ cup fresh-squeezed lemon juice
2 T. tahini
5 garlic cloves, peeled and minced
1/3 cup extra virgin olive oil
Salt, to taste
½ T. coconut oil
½ red onion, diced
1 zucchini, diced
1 summer squash, diced
¼ cup pumpkin seeds (pepitas), toasted
4 slices sourdough bread, toasted

Method

Add chickpeas, lemon, tahini, and garlic cloves to food processor. Blend.
Pause blending to stir, making sure that all ingredients are incorporated. Turn processor back on, then slowly add extra virgin olive oil until hummus is smooth.
Add lemon, salt, pepper. Give it a taste to see if needs adjustment and add more seasonings as necessary. Set aside.
Sauté red onion, zucchini and summer squash in large sauté pan until soft, about 5-7 minutes (sauté in coconut oil - season as you desire).
Toast sourdough bread.
Build hummus bowl by putting 1/2 cup of hummus into the bottom of each bowl. Make a small indentation/well in the center to hold the veggies.
Add cooked veggies in the well, then garnish with toasted pumpkin seeds.
Serve with toasted sourdough bread. Enjoy!

Notes

Nutrition Information: Rich in vitamin E, vitamin C and dietary fiber. Substitute sourdough bread with beet chips or carrot chips if desired. Dairy free.

Calories: 490, Fat: 24g, Protein: 14g, Carbohydrates: 55g, Fiber: 6g, Added Sugar: 0g, Sodium: 520mg