Leftover Protein or Veggies Turned Hummus Bowls

I spent a portion of my life growing up in Israel where hummus bowls are a common fast food. Here I feel like they are more of a rage, but today I’m aiming to make them more accessible for all of us.

Recently I have been unintentionally throwing together these hummus bowl lunches that are one big taste of home to me and I got to share them with you. When I say throw together, I really mean it. Hummus bowls are the easiest things to assemble.

These Mediterranean hummus bowls are heaven. If you were to walk into a typical hummus shop you would be served one big bowl of steaming, fresh hummus with key toppings and pita. I’m getting a huge kick out of recreating these in my own home along with some unique twists.

Here is how to create your bowl.

Choose your favorite brand hummus. I alternate between Trader Joe’s Cilantro, Ithaca’s lemon and garlic, or of course- Sabra’s roasted red pepper hummus. Scoop a nice bit out and swirl it in the bottom of your bowl.
Create a small well in the center of the hummus and drizzle in some olive oil and sprinkle with paprika or shawarma spice along with cracked black pepper.
Topping galore. Try out some sauteed mushrooms, onions, cold cuts, pine nuts, chickpeas, hard boiled or 7 minute eggs, roasted eggplant, olives (kalamata for the full israeli effect), Sweet Potato Falafel and even some israeli salad. Key point: if you have any fitting leftover chicken or meat, roasted veggies or half eaten ones in your fridge, throw them in! This is what keeps it interesting, so you never get sick of it!
Drizzle with creamy tahini and some parsley.

I then go one of two ways. Either I toast a pita or any other bread, and dip it into my beautiful bowl, or I add in extra Israeli salad and roasted veggies to make it into a big salad bowl.