20 Minute Mediterranean Hummus Bowls
By Sammi Brondo — July 25, 2024
Meet what I know will be one of your new go to weekday meals: 20 Minute Mediterranean Hummus Bowls. These delicious bowls are so easy to throw together and are super filling, too.
I’m a sucker for any type of Mediterranean food.
Where I grew up in Michigan, pretty much all the restaurants were Mediterranean-style. Or even more specifically, Greek-style food.
In fact, when I left my hometown for college, I thought Greek food = American food.
So not only does this cuisine have a special place in my heart, but it’s also just so delicious.
I love big, Greek salads that combine super fresh and crunchy vegetables with salty ingredients like olives and feta.
And this bowl utilizes all of that. It starts with a base of orzo – a type of whole grain. I love that the orzo adds a little more substance (aka carbs) to this bowl. It also adds a decent amount of protein and fiber, making the bowl more filling overall.
Then, a big chopped salad is added to the mix. The salad has chopped mini cucumbers (the best kind, IMO!), cherry or grape tomatoes, kalamata olives and feta. It’s tossed in a mixture of olive oil, lemon juice, salt, and pepper, and then sprinkled with parsley.
Sounds simple, but this salad is always so delicious.
Lastly, you’ll add some store-bought hummus and pita to the mix. If you’re feeling up for it, you can even broil the pita in the oven for a bit, roughly chop it and serve it like crushed pita chips on top of the bowl.
No matter how you do it, this meal is delicious, filling, satisfying, nutritious, and above all, just plain easy.
Cook orzo & chop veggies
Bring a large pot of water to a boil. Add orzo and cook, stirring occasionally, for 7-9 minutes. Drain, rinse, and set aside.
While orzo is cooking, chop cucumbers, tomatoes, onion, and olives. Slice the cucumber in half lengthwise and then cut into half moon. Cut the tomatoes in half. Cut the onion into thin slices. Cut the olives in half. Add all the vegetables to a large bowl.
Assemble the chopped salad
Add the feta, olive oil, lemon, fresh parsley, salt, and pepper to the bowl. Toss everything to combine and set aside.
Add everything to the bowl
Assemble the bowls: to each bowl, add cooked orzo, chopped salad, hummus, and a few slices of pita bread. Drizzle with more olive oil and top with additional fresh parsley.
Notes
- Orzo: This grain is soft and fluffy, but if you’re not a fan or can’t find it, swap it for any other grain. Things like rice, quinoa or couscous would work well.
- Protein: This bowl has multiple sources of plant-based protein: orzo, hummus, and even the feta cheese. If you want to add more though, simple grilled chicken, salmon, or shrimp would be delicious.
- Storage: Store each of the components separately: the cooked orzo and the chopped salad. Once dressed, the salad will last in the fridge for up to 4 days. When you’re ready to eat, assemble the bowls.
Ingredients
- 1 cup dry orzo
- 2 Persian cucumbers about 1 cup, chopped
- 10-12 grape tomatoes about 1 cup, chopped
- 1/4 red onion about 1/3 cup, chopped
- 8-10 kalamata olives about 1/4 cup, chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup olive oil + extra to drizzle on top
- 1 lemon
- Fresh parsley chopped
- 1 cup pre-made hummus
- 2-3 pieces of pita bread
- Salt
- Pepper
Instructions
- Bring a large pot of water to a boil. Add orzo and cook, stirring occasionally, for 7-9 minutes. Drain, rinse, and set aside.
- While orzo is cooking, chop cucumbers, tomatoes, onion, and olives. Slice the cucumber in half lengthwise and then cut into half moon. Cut the tomatoes in half. Cut the onion into thin slices. Cut the olives in half. Add all the vegetables to a large bowl.
- Add the feta, olive oil, lemon, fresh parsley, salt, and pepper to the bowl. Toss everything to combine and set aside.
- Assemble the bowls: to each bowl, add cooked orzo, chopped salad, hummus, and a few slices of pita bread. Drizzle with more olive oil and top with additional fresh parsley.
