Beet Hummus Salad Bowls
Beet Hummus Salad Bowls are one of our favorite springtime dinners. I start these hummus bowls by making some homemade beet hummus. Then, I make a tangy red wine vinegar vinaigrette. Finally, I fill the salad bowls with fresh lettuce, feta cheese, tomatoes, cucumbers, and the hummus. And I drizzle the vinaigrette all over the vegetables. We like these salad bowls for several reasons. First of all, I like that I can make all the components for these bowls ahead of time. Then, I assemble the beet hummus bowls just before serving them. Secondly, I like that these beet humus bowls are completely vegetarian. While we enjoy eating meat, we also like to have a few meatless meals every week. And, lastly, we all love the sweet red beet hummus, the crispy vegetables, and the creamy feta cheese.
The Equipment I Used
- A Food Processor- You’ll need a food processor to make this hummus. You could also use a blender.
The Ingredients Needed for Beet Hummus Salad Bowls
- Chickpeas- I really like to start with dried chickpeas to make my hummus. My favorite chickpeas are made by India Tree. Of course, you can use canned chickpeas.
- Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand olive oil.
- Tahini- Use a good quality tahini. I like the Soom brand tahini. You can usually find tahini in the peanut butter or oil section of your market.
- Lemon Juice- Be sure to use fresh lemon juice.
- Olives- Use pitted kalamata olives.
How I Made my Hummus Bowls
- First, I made the hummus. Be sure to taste your hummus to see if it needs more salt or lemon juice.
- Next, I made the vinaigrette. Again, you should taste it to see if you want to add more honey or salt.
- Finally, I assembled all the ingredients in bowls.
If you like fresh and flavorful salads you need to try these delicious Beet Hummus Salad Bowls.
Beet Hummus Salad Bowls
Equipment
- Food processor
Ingredients
- ½ cup dried chickpeas
- 1 medium beet, cooked, peeled and chopped
- 2 cloves sliced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup tahini
- ⅓ cup lemon juice
- ½ tsp. kosher salt
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
- ½ cup pitted Kalamata olives
- 1 cup sliced cucumbers
- 1 cup feta cheese, cut in one inch cubes
- ½ cup sliced red onions
- ¼ cup mint leaves
- 1 lemon, cut in wedges
For the Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp. honey
- ¼ tsp. each kosher salt and black pepper
- 1 clove minced garlic
Instructions
- Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
- Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
- Drain the beans and put them in the food processor. Add the garlic, oil, tahini, beets, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
- Next, make the vinaigrette: Simply put all the ingredients in a small jar, and shake it until it's all combined.
- Toss the lettuce with as much dressing as you like. Divide it between four bowls. Top each bowl with some hummus, and the rest of the ingredients.
