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August 17, 2019 1 min read

Simply pile your favorite veggies and grains into a bowl, add some homemade hummus and you have a filling and nutritious dinner that is served in minutes and ideal on a busy weeknight. You may use any combination of leftover cooked vegetables, grains or rice and the result will always be delicious.

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: None
Recipe Type: Main, Easy, Vegan
Cuisine: Mediterranean

Ingredients:

Hummus
  • 1/4 cup tahini 
  • 1 (15.5oz/439g) chickpeas, drained
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin or to taste
  • 3 tablespoons lemon juice
  • 2 garlic cloves, mashed
  • 1/2 teaspoon Aleppo pepper (or chili pepper)
  • Salt and Pepper
  • 1-2 teaspoons za’atar (to taste)
Vegetables
  • 1 small eggplant, sliced and grilled
  • 1 cup cauliflower florets, roasted or steamed
  • 1 cup mixed grains, cooked according to package directions
  • 1 small cucumber, diced
  • 1/4 cup cooked butter beans
  • 4 grilled artichoke hearts from a jar, drained
  • 1/4 cup cherry tomatoes, halved
  • 1 baby gem lettuce, shredded
  • 1/4 cup pitted Kalamata olives

Preparation:

1. Add tahini, chickpeas, 1 tablespoon olive oil, cumin, lemon juice, garlic and Aleppo pepper to a food processor and process until smooth. Add a few tablespoons water to get the desired consistency. Season to taste and set aside.

2. Spoon the cooked grains into two serving bowls and spoon a few tablespoons hummus in the center. Arrange the vegetables on top of the grains. Drizzle the remaining tablespoon olive oil on top and sprinkle with za’atar to taste.

3. Serve immediately or refrigerate for up to 2 days.