Hummus and vegetable bowl

A bowl of colorful food! Quick to prepare and healthy. If you want to combine a wide variety of ingredients and flavors, bowls are real all-rounders. Just like a construction kit, you can add or remove ingredients as you wish. Rice, couscous, potatoes or pulses can be used as a base. It is best served with sautéed vegetables, whatever is in season and in stock. Fresh lettuce, tomato and cucumber provide even more bite. Garnish with herbs, pumpkin or sunflower seeds and drizzle with a little olive oil and balsamic vinegar. But this is just an idea - let your culinary imagination run wild. To get you started, we serve you a hummus and vegetable bowl.

Ingredients for two bowls

For the hummus: - 1 tin of chickpeas (drained weight 265 g) - 50 ml aquafaba (drained liquid from the chickpeas) - 100 ml water (ice cold!), it tastes even better with orange juice - 1-2 cloves of garlic (optional) - juice of 1 lemon - ½ tsp salt - ½ tsp ground cumin - 120 g creamy, thin tahini (unsalted sesame butter) - 1-2 tbsp organic olive oil (virgin)

For the bowls: - 150 g legume mix "Zuppa tradizionale" - 200 g hummus - 150 g seasonal vegetables (e.g. carrot, kohlrabi) - 30 g rocket (a handful per bowl) - ¼ cucumber (100 g) - 200 g cherry tomatoes (5-6 per bowl) - 1 small red onion - organic balsamic cream with pomegranate and aronia - organic olive oil (virgin) - salt, pepper

For the topping: - Organic balsamic cream with pomegranate and aronia - 1 slice of natural wheat rustic - 1 slice of wholemeal spelt bread

Recommended ingredients

Olio Roi

Ligurian Olive Oil "Carte Noire" DOP

39,90 €Basic price: 79,80 €/l

Le Paludier de Guérande

Fine grain sea salt

3,90 €Basic price: 15,60 €/kg

Maldon Crystal Salt

Maldon® Sea Salt

6,90 €Basic price: 27,60 €/kg

Preparation

First soak the legume mix for approx. 6 hours, then place in cold, salted water and cook according to the packet instructions. Alternatively, the unsoaked pulses can be placed in a pressure cooker for 35 minutes, then rinse with cold water to prevent them from bursting. For the hummus, place all the ingredients in a tall mixing bowl and blend with a hand blender until a creamy consistency is achieved. Wash and dice the vegetables or cut into strips and fry in a pan with a little oil until al dente. Season with salt and pepper and marinate with 1-2 tbsp balsamic cream. Slice the cucumber. Wash and halve the cherry tomatoes. Finely slice the onion and clean the rocket.

Sideboards

Fill the drained pulses into two bowls. Place the rocket, vegetables and hummus next to the pulses, then arrange the cucumber, tomato and onion rings. Drizzle the salad, pulses and hummus with a little olive oil. Finish with balsamic cream to taste. Toast the bread and serve. Our tip: The Onomao deep plates from our range are perfect for the bowls.