Loaded hummus bowl with harissa chickpeas
15 min · 19 g protein · 457 cals / serving
A swoosh of fresh, fluffy homemade hummus topped with warm chickpeas and grape tomatoes bubbled in garlicky harissa until the tomatoes burst, a spoon of quinoa, and a cool salad of cucumber, fresh mint, olives and pomegranate seeds with toasted sesame on top. Spicy, creamy, juicy and crunchy in every bite.
Ingredients
Quick hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 1/2 tbsp tahini
- 2 tbsp lemon juice
- 1 small clove garlic
- 1/2 tsp ground cumin
- 1/3 tsp salt
- 5 tbsp water, ice-cold
Bowl
- 1 pouch (8.5 oz) quinoa, precooked, or 1 1/2 cups cooked quinoa
Harissa chickpeas
- 1 tsp olive oil
- 2 cloves garlic, thinly sliced
- 2 cups grape tomatoes, whole
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp harissa, paste
- 3 tbsp water
Cucumber, mint and olive salad
- 1 large English cucumber cucumber, diced
- a large handful fresh mint, leaves, torn
- 8 kalamata olives, pitted and halved
- 1 tbsp lemon juice
- a pinch salt
To finish
- 3 tbsp pomegranate, seeds (arils), from a tub or a quarter of a pomegranate
- 2 tsp toasted sesame seeds
Steps
- Blend the first can of chickpeas with the tahini, 2 tablespoons of lemon juice, garlic, cumin and salt in a food processor for 1 minute. With the motor running, pour in the ice-cold water a little at a time and blend 2 minutes more, scraping down once, until very smooth and fluffy.
- Heat the quinoa pouch as the pack says, usually 90 seconds in the microwave.
- Heat the oil in a large skillet over medium-high heat. Add the sliced garlic for 30 seconds, then the tomatoes and the other two cans of chickpeas. Cook for 3–4 minutes, shaking the pan and pressing about half the tomatoes with a spoon so they burst. Stir in the harissa and the 3 tablespoons of water and bubble for 1 minute until glossy.
- Toss the cucumber, mint and olives with the last tablespoon of lemon juice and a pinch of salt.
- Spread the hummus in four shallow bowls, swirling a well in the middle with the back of a spoon. Add a spoon of quinoa to one side, the warm harissa chickpeas and tomatoes in the middle and the cucumber salad on top, then scatter with pomegranate seeds and sesame. Eat right away.
Good to know
Can I use store-bought hummus?
Yes, about 1 1/4 cups of it saves 3 minutes. It is richer than this homemade one, which uses less tahini and no oil.
How hot is harissa?
Brands vary a lot. Start with 1 tablespoon if yours is fiery, or if children are eating, and make up the rest with a teaspoon of smoked paprika; serve extra harissa at the table.
Per
- Calories
- 90
- Protein
- (17%)
- 4 g
- Fat
- (32%)
- 3 g
- Carbohydrates
- (51%)
- 13 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 161 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1826 kcal goes into the pot and 2075 g of ingredients comes out as about 2030 g of food: 90 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.