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.
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.
