Pin
Mediterranean Hummus Bowl is my go-to for busy days when I crave big flavor but only want to dirty one bowl. All the goodness of creamy hummus, roasted veggies, tender chickpeas, a jammy egg, and a pile of herby tabbouleh makes this more than a salad and much heartier than a snack.
Ingredients
- Hummus: classic or roasted garlic hummus brings creamy texture and a savory foundation choose one with quality olive oil listed high on the label
- Roasted eggplant: delivers smokiness and soft bite fresh is great but store-bought can save time
- Cooked chickpeas: provide protein and a nutty flavor opt for low sodium canned or home-cooked for best texture
- Soft-boiled egg: gives rich yolk and extra protein free range or pasture raised eggs will have the brightest yolks
- Tabbouleh salad: offers freshness and brightness look for fresh chopped herbs and avoid versions with soggy or bland grains
Step-by-Step Instructions
- Spread the Hummus:
- Set out a shallow serving bowl and use a spoon to spread the hummus evenly across the bottom of the bowl so it forms a thick layer about one quarter inch thick
- Layer the Vegetables:
- Arrange the roasted eggplant cubes and cooked chickpeas on top of the hummus spacing them out for color and balance
- Add the Egg:
- Gently cut the soft-boiled egg in half and nestle both halves into the bowl cut side up so the yolk is visible and just slightly runny
- Spoon on the Tabbouleh:
- Scatter the tabbouleh salad on top making sure some herbs and grains spill over each mound for color and freshness
- Finish and Serve:
- Top with an extra drizzle of olive oil and a sprinkle of flaky salt or paprika if desired then enjoy immediately while the egg is warm
Pin
My favorite part of this bowl is the roasted eggplant I have memories of roasting trays of eggplant on Sunday afternoons as a kid and the creamy bites always remind me of summer kitchen smells
Storage Tips
To keep everything fresh store the elements separately in airtight containers in the fridge The hummus base will last for up to five days while the roasted eggplant and chickpeas stay best for three days Only add the egg and tabbouleh salad right before serving so nothing gets soggy
Ingredient Substitutions
Try using white beans instead of chickpeas or grilled zucchini in place of eggplant If you need to make it vegan simply skip the egg or replace it with extra chickpeas or avocado For a gluten free dish use a quinoa based tabbouleh or just a big handful of chopped herbs
Serving Suggestions
Pile everything into a pita for a satisfying wrap or serve over greens for a more salad like bowl Warm pita wedges alongside make it even heartier I like to serve this as a main lunch but it also works as a light dinner or an impressive appetizer platter for guests
Pin
Cultural and Historical Context
Hummus bowls bring together diverse Mediterranean flavors inspired by foods from Lebanon Israel Greece and beyond Each ingredient represents staple elements of these cuisines with hummus and chickpeas at the heart Coming together in one bowl mirrors the social sharing and abundance found in traditional mezze meals
Recipe FAQs
- → What type of hummus works best for this bowl?
Classic creamy hummus works well, but you can also use flavored options like roasted garlic or red pepper for added depth.
- → How can I roast the eggplant for the bowl?
Cube the eggplant, toss with olive oil and seasonings, then roast at 425°F (220°C) until golden and tender, around 20-25 minutes.
- → Can I use hard-boiled eggs instead of soft-boiled?
Absolutely! If you prefer, hard-boil the egg, peel, and halve before adding it on top.
- → What is tabbouleh salad made with?
Tabbouleh typically features chopped parsley, bulgur wheat, tomatoes, cucumber, lemon juice, and olive oil.
- → Can I prepare this bowl ahead of time?
You can assemble most components in advance, but for best results, add the soft-boiled egg and tabbouleh just before serving.