There’s something deeply satisfying about a bowl-style dinner.
Instead of one single dish, you get a collection of flavours and textures that all work together: something creamy, something crunchy, something fresh and something salty.
This Mediterranean hummus bowl ticks all of those boxes.
At the base is a silky white bean hummus made with cannellini beans, tahini and olive oil. On top you pile golden roasted chickpeas, tangy marinated cucumber with fresh dill, juicy cherry tomatoes, sweet roasted red peppers and briny green olives.
Finish everything with crumbled feta and a squeeze of lemon and serve with warm pita bread for scooping.
It’s the kind of dinner that feels generous and colourful but is actually very easy to prepare.
Why you’ll love this hummus bowl
- It’s packed with Mediterranean flavour – Olive oil, feta, dill, roasted peppers and olives bring all those classic flavours together.
- Lots of textures – Creamy hummus, crunchy chickpeas, juicy tomatoes and soft pita create a bowl that’s interesting to eat.
- Perfect for sharing or meal prep – You can prepare all the components ahead and assemble the bowls when ready to eat.
- Naturally vegetarian – A filling meat-free dinner that still feels substantial.
Ingredients
- Cannellini beans – These form the base of the hummus. Cannellini beans are naturally creamy and blend beautifully into a smooth dip.
- Tahini – A sesame paste that adds richness and depth to the hummus.
- Olive oil – A good olive oil makes a big difference here. It’s used both in the hummus and for roasting the chickpeas.
- Chickpeas – Roasted in the oven until golden, these add crunch and texture to the bowl.
- Cucumber – Thinly sliced cucumber adds freshness and balance to the richer elements.
- White wine vinegar – This gently pickles the cucumber and brightens the whole dish.
- Fresh dill – Dill works wonderfully with cucumber and adds a fresh herbal note.
- Cherry tomatoes – Sweet and juicy tomatoes bring colour and freshness.
- Green olives – Salty olives give that unmistakable Mediterranean flavour.
- Roasted red peppers – Soft, sweet roasted peppers add richness and colour.
- Feta – Crumbled feta adds a creamy, salty finish.
- Lemon – A final squeeze of lemon brightens the whole bowl.
- Pita bread – Warm pita is perfect for scooping up the hummus and toppings.
How to make Mediterranean hummus bowls
- Make the white bean hummus Add the cannellini beans (including their liquid), tahini and 2 tablespoons olive oil to a food processor. Season with salt and pepper and blend until smooth and creamy. Taste and adjust seasoning if needed.
- Roast the chickpeas Preheat the oven to 180°C. Drain the chickpeas and spread them on a baking tray. Drizzle with 1 tablespoon olive oil and season lightly with salt. Roast for 20 minutes until golden and slightly crisp.
- Make the marinated cucumber Thinly slice the cucumber and place in a bowl. Add the finely chopped dill, white wine vinegar, remaining olive oil and a pinch of salt and pepper. Stir well and leave to marinate while the rest of the ingredients cook.
- Assemble the bowls Divide the hummus between four bowls. Top with roasted chickpeas, marinated cucumber, halved cherry tomatoes, sliced roasted red peppers and olives. Crumble feta over the top and finish with a squeeze of lemon juice. Serve with warm pita bread on the side.
Tips for the best hummus bowls
- Use the liquid from the beans – Including the bean liquid helps create a beautifully smooth hummus.
- Don’t overcrowd the chickpeas – Spread them out on the tray so they roast rather than steam.
- Taste before serving – A final pinch of salt or squeeze of lemon can really bring everything together.
Variations
This Mediterranean bowl is easy to adapt.
- Add grains – Serve the bowl over couscous, quinoa or rice for a more filling meal.
- Add greens – Rocket, spinach or shredded lettuce work well.
- Make it vegan – Simply leave out the feta.
- Add more protein – Grilled chicken or halloumi would both be delicious additions.
More Mediterranean-style recipes
If you enjoy Mediterranean flavours, you might also like:
- Smoky halloumi fajitas
- Roasted vegetable and halloumi pasta
- Mediterranean tomato and red pepper soup
- Paneer and vegetable wraps
Mediterranean Hummus Bowl with Crispy Chickpeas
This Mediterranean hummus bowl with crispy chickpeas, marinated cucumber, roasted peppers, olives and feta is a colourful and healthy vegetarian dinner served with warm pita.
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Ingredients
- 400 g tin of cannellini beans
- 1 tbsp tahini
- 4 tbsps olive oil
- 600 g tin/jar of chickpeas
- 1 cucumber
- 1 tbsp white wine vinegar
- Small bunch of fresh dill
- 200 g cherry tomatoes
- 150 g green olives
- 465 g jar of roasted red peppers
- 4 pitas
- 1 lemon
- 80 g feta
Instructions
- Put the cannellini beans (including water from the tin), tahini and 2 tbsps of olive oil into a food processor and add a pinch of salt and pepper. Blend until smooth.
- Preheat the oven to 180 degrees celsius. Drain the chickpeas and put onto a baking tray. Drizzle with 1 tbsp of olive oil and put in the oven for 20 minutes until golden.
- Thinly slice the cucumber. Put in a bowl and add the dill (finely chopped), white wine vinegar, the remaining olive oil and a pinch of salt and pepper. Stir and leave until ready to serve.
- To serve, share the hummus between 4 bowls. Add the chickpeas, cucumber, halved cherry tomatoes, sliced red peppers and olives. You can toast and slice the pita and put on the side of the bowl, or have it whole. Top each bowl with a squeeze of lemon juice and some crumbled feta.
Nutrition Facts
Mediterranean Hummus Bowl with Crispy Chickpeas
Amount per Serving
Calories
773
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
18
mg
6
%
Sodium
2940
mg
128
%
Potassium
969
mg
28
%
Carbohydrates
101
g
34
%
Fiber
22
g
92
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
1184
IU
24
%
Vitamin C
84
mg
102
%
Calcium
376
mg
38
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and leftovers
The individual components will keep well in the fridge for 2–3 days.
Store the hummus, vegetables and chickpeas separately and assemble when ready to eat.