LOADED HUMMUS BOWL WITH FETA, TOMATOES AND CUCUMBERS
Steps:
- In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook's Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
- Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
- To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
- Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.
LOADED VEGAN HUMMUS BOWLS
Steps:
- Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.
- Divide the hummus between 2 shallow bowls. Make a swirl and a small well in the middle of each dollop of hummus. Divide the tomato and cucumber mixture evenly between the bowls. Add 1/4 cup of the sauerkraut to each bowl and sprinkle with the radish. Sprinkle with sesame seeds and a few dill fronds. Serve with pita bread.
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