A Mediterranean Hummus Bowl is a vibrant, nourishing dish layered with creamy hummus, crisp vegetables, briny olives, and warm pita or grains. It’s fresh, colorful, and full of bold, earthy flavor. I love making this when I want something quick, healthy, and satisfying—without needing to cook a full meal.
Why I Love This Recipe
I love this recipe because it’s so easy to assemble and endlessly customizable. The hummus is the creamy base that ties everything together, and I can load it up with all my favorite Mediterranean ingredients. It works great as a light lunch, a side dish, or even a meatless dinner that feels hearty and complete. Plus, it looks beautiful on the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hummus (store-bought or homemade)
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Cherry tomatoes, halved
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Cucumber, diced
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Kalamata olives, pitted and sliced
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Red onion, thinly sliced
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Feta cheese, crumbled
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Cooked quinoa, couscous, or rice (optional)
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Fresh parsley or mint, chopped
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Olive oil
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Lemon wedges
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Warm pita bread or pita chips (for serving)
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Optional: roasted chickpeas, artichoke hearts, or grilled chicken
Directions
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I spread a generous layer of hummus in the base of a shallow bowl or plate.
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I arrange the chopped veggies, olives, and feta in small piles or sections over the hummus.
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I drizzle everything with olive oil and squeeze fresh lemon juice over the top.
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If I’m using grains, I spoon them into the bowl alongside the hummus base.
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I garnish with chopped herbs and serve with warm pita or crispy pita chips for scooping.
Servings and Timing
This recipe makes 2 large bowls or 4 smaller servings.
Prep time: 10–15 minutes
Cook time: 0 minutes (if using pre-cooked grains)
Total time: 10–15 minutes
Variations
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Add protein: I top the bowl with grilled chicken, falafel, or hard-boiled eggs for a more filling meal.
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Spicy twist: I add harissa, chili flakes, or a spicy hummus base.
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Roasted veggies: I use roasted eggplant, zucchini, or sweet potato for a heartier, warm bowl.
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Tahini drizzle: I mix tahini with lemon juice and a little water and drizzle it over the top for extra creaminess.
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Low-carb version: I skip the grains and load up on extra fresh veggies and greens.
Storage/Reheating
I store the individual ingredients separately in the fridge for up to 3 days. When I’m ready to eat, I assemble the bowl fresh. I don’t recommend storing the full bowl already built, since the veggies can make the hummus watery over time. Reheating isn’t needed unless I’m adding warm grains or proteins.
FAQs
Can I use flavored hummus?
Yes, I sometimes use roasted red pepper, garlic, or spicy hummus for a different base flavor.
What’s the best grain for this bowl?
I like quinoa for added protein, but couscous and brown rice also work really well. I make sure they’re fully cooled before adding to the bowl.
Can I make this bowl ahead?
Yes, I prep everything and store it in separate containers. I assemble it just before serving to keep the textures fresh.
Is this bowl vegan?
It can be! I skip the feta or use a plant-based alternative and leave out any animal proteins to keep it vegan-friendly.
What should I serve with a hummus bowl?
I usually serve it with warm pita, pita chips, or even naan bread. A side of tabbouleh or a cucumber salad also goes great with it.
Conclusion
A Mediterranean Hummus Bowl is one of the easiest, most delicious ways to enjoy fresh ingredients and bold flavors. I love how customizable it is, and it’s always a refreshing meal that feels wholesome and filling. Whether I’m serving it for a quick lunch or a no-cook dinner, this bowl is always a satisfying choice.
