Weeknight-Ready: Rainbow Hummus Bowl and Wine
Recipe Type: Side
Serves: 4 to 6 servings
for the hummus:
  • 2 (15.5 ounce) cans chickpeas, rinsed and drained
  • ¼ cup + 2 tablespoons water
  • 2 tablespoons + 1 teaspoon apple cider vinegar
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
for topping:
  • 5 ounces baby arugula (or other greens)
  • 3 medium carrots, julienned
  • 1 red bell pepper, de-seeded and sliced thin
  • 1 yellow bell pepper, de-seeded and sliced thin
  • 1 cucumber, chopped
  • ½ cup fermented beets & cabbage (or plain sauerkraut)
  • ⅓ cup olives (I like kalamata)
for dressing:
  • extra virgin olive oil
  • 1 lemon, cut into wedges
  • hemp seeds, for sprinkling
  • sea salt and pepper
  1. Make the hummus: Add all of the ingredients to the bowl of a food processor. Process for 1-2 minutes, stopping to scrape down the sides of the bowl once or twice, until the hummus reaches your desired consistency. Taste and add more salt if necessary.
  2. Divide the hummus among wide, shallow bowls. Divide the toppings among each bowl, then add a small pour of olive oil, a squeeze of fresh lemon juice, and a sprinkle of hemp seeds. Season with salt and pepper.
This recipe is very adaptable to what you have on hand. Use whatever is in season and local and aim for a variety of colors for nutrition and visual interest.

Feel free to take full advantage of your grocery store's pre-prepped veggie selection to make this meal extra speedy!
Recipe by Honest Cooking at https://honestcooking.com/weeknight-ready-rainbow-hummus-bowl-and-wine/