Mediterranean Bowl with quinoa and hummus

Kelli Murphy
very easy
3.9 21
30 mins
30 mins


Servings: 4
  • 2 tin(s) (265 g each) Chickpeas
  • 250 g colorful quinoa
  • 1 Garlic clove
  • 2 Lemons
  • 1 TEASPOON clear instant vegetable stock
  • 3 TABLESPOONS Olive oil
  • 1 TABLESPOON Tahini
  • 1/2 TEASPOON Cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 yellow peppers
  • 400 g colorful cherry tomatoes
  • 1 Cucumber
  • 1 jar (190 g each) Kalamata Olives
  • 1 TABLESPOON Sesame
  • 3 Stem/s Parsley


  1. 1

    Place the quinoa in a sieve, rinse and cook according to the instructions on the packet. In the meantime, pour the chickpeas into a sieve. Peel garlic and dice finely. Wash lemons hot, grate dry and squeeze the juice from one lemon. Cut another lemon into slices and set aside. Dissolve vegetable stock in 3 tbsp. warm water. Puree half of the chickpeas, garlic, lemon juice, oil, vegetable stock, tahini and cumin with a chopping stick to a smooth mixture. Season to taste with salt and pepper.

  2. 2

    Clean, wash and drain the peppers and cut them into fine strips. Wash cherry tomatoes, drain and cut in half. Wash the cucumber, cut off the ends and peel some of it to form strips. Cut the cucumber into fine slices. Drain the olives.

  3. 3

    Roast sesame seeds in a coated pan for approx. 3 minutes without fat. Wash parsley, shake dry and remove leaves from the stalks. Arrange peppers, cherry tomatoes, cucumber, olives and half the chickpeas in bowls. Garnish with a dash of hummus, roasted sesame, lemon wedges and parsley. Serve with the rest of the hummus.

Nutrition Facts

650 kcal
71 g
27 g
22 g