Set Your Salad Aside! Try these 3 Hummus-Bowl Recipes Instead.

It’s summer and you want to eat light, but sometimes you simply can’t look at another salad. Tossing those salad ingredients onto a base of protein-packed hummus is a game changer. Hummus bowls make it quick and easy to pull together a satisfying lunch without even turning on the stove. Use the chickpea dip as a base and get creative with ingredients you have in your fridge. Use these beautiful recipes as inspiration.

Beet Hummus Bowl

Serves 4
Hands-On Time: 15 minutes
Total Time: 15 minutes

• 1 1⁄2 cups cooked, peeled, and chopped beets (about 2 beets)
• 1 1⁄4 cups store-bought or homemade plain hummus (about 10 oz)
• 1 bag whole-grain pita chips
• Endive leaves or other vegetables

Suggested toppings:

• Diced cucumber
• Toasted pistachios
• Soft goat cheese
• Shredded cabbage
• Mint leaves

Instructions:

1. In a food processor, blend beets and hummus until smooth. Divide among bowls.
2. Pile on toppings. Serve with pita chips, endive, or your choice of dipper.

Nutritional Info: (Per serving, 1⁄4 of recipe): Calories: 199, Total Fat: 11g, Sat. Fat: 2g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 3g, Carbs: 19g, Fiber: 7g, Sugars: 6g, Protein: 9.5g, Sodium: 369mg, Cholesterol: 3mg

Black Bean Hummus Bowl with Chipotle

Serves 4
Hands-On Time: 15 minutes
Total Time: 15 minutes

• 2 cups unsalted BPA-free canned black beans, drained and rinsed
• 1 1⁄4 cups store-bought or homemade plain hummus (about 10 oz)
• 2 tsp fresh lemon or lime juice
• 1⁄2 tsp ground chipotle powder
• 1 bag whole-grain pita chips, tortilla chips, or jicama slices

Suggested toppings:

• Corn kernels (grilled or raw)
• Diced avocado
• Halved cherry or grape tomatoes
• Chopped red onion
• Sliced jalapeños (raw or pickled)

Instructions:

1. In a food processor, blend beans, hummus, lemon or lime juice, and chipotle powder until smooth. Divide among bowls.
2. Pile on your desired toppings. Serve with pita chips, tortilla chips, or jicama.
3. For a more intense color (and less of a hummus smack), reduce the amount of hummus by half.

Nutritional Info: (Per serving, 1⁄4 of recipe): Calories: 283, Total Fat: 11g, Sat. Fat: 2g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 3g, Carbs: 36g, Fiber: 15g, Sugars: 2g, Protein: 14g, Sodium: 451mg, Cholesterol:0mg

Sweet Potato Hummus Bowl

Serves 4
Hands-On Time: 20 minutes
Total Time: 30 minutes

• 2 cups roasted, peeled, and mashed sweet potatoes*
• 1 1⁄4 cups store-bought or homemade plain hummus (about 10 oz)
• 1⁄4 tsp dried oregano, optional
• 1⁄8 tsp ground cayenne pepper, optional
• 1 bag root vegetable chips (such as sweet potato)

Suggested toppings:

• Toasted pine nuts
• Crispy leeks
• Cilantro leaves

Instructions:

1. In a food processor, blend sweet potato, hummus, cayenne, and oregano (if using) until smooth. Divide among bowls.
2. Pile on toppings. Serve with chips for dipping.

*DIY Mashed Sweet Potatoes: Scrub 2 large, unpeeled sweet potatoes and prick each several times with a fork. Place on a rimmed baking sheet and roast in a 400° oven until a sharp knife easily slides into the center, 45 to 60 minutes. When cool enough to handle, cut each in half lengthwise and scoop the sweet potato from the skins. Mash with a fork until smooth.

Nutritional Info: (Per serving, 1⁄4 of recipe): Calories: 328, Total Fat: 14g, Sat. Fat: 2g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 5g, Carbs: 45g, Fiber: 9g, Sugars: 10g, Protein: 9g, Sodium: 333mg, Cholesterol: 0mg

 

*Mashed Sweet Potatoes

Scrub 2 large, unpeeled sweet potatoes and prick each several times with a fork. Place on a rimmed backing sheet and roast in a 400-degree oven until a sharp knife easily slides into the center, 45 to 60 minutes. When cool enough to handle, cut each in half lengthwise and scoop the sweet potato from the skin. Mash with a fork until smooth.

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These recipes originally appeared in Clean Eating magazine.