A tasty, Mediterranean-inspired bowl that allows to you get as creative as you want with whatever veggies you happen to have. A squeeze of fresh lemon and a drizzle of olive oil over the top brings everything together and makes your heart happy!
Start with a generous smear of store-bought hummus.
Dress that with a lush bed of mixed baby greens and herbs.
Then top with whatever you have! Here, I used some leftover roasted beets, fresh carrots, Kalamata olives, a yellow bell pepper, come canned chickpeas and an avocado. Serve with a lemon wedge and fresh olive oil.
I’m not sure this post really needs a recipe, but here’s an idea anyways!
Fresh Veggie Hummus Bowl
1/3 c. store-bought hummus
handful mixed baby greens
1/4 c. cooked beets
1/4 c. chopped yellow bell pepper
1/2 of a carrot, sliced
1/2 of an avocado, sliced
1 T. Kalamata olives
1/4 c. canned chickpeas, drained and rinsed
olive oil
1 lemon wedge
Spread the hummus inside a bowl. Top with a handful of green and then the vegetables. Finish with a squeeze of lemon and a drizzle of olive oil.
