Hummus Bowls with Fried Halloumi
This Mediterranean hummus bowl is full of creamy hummus, chopped salad and fried halloumi cheese. Add roasted vegetables and drizzle with tahini sauce.
Servings: 4 servings
Calories: 713kcal
Cost: $10
Ingredients
Hummus
- 1 can chickpeas drained and rinsed
- ½ cup tahini paste
- ¼ cup ice cold water + more if needed
- 2 garlic cloves roughly chopped
- 1 tablespoon fresh lemon juice + more if desired
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
Roasted Cauliflower
- 1 head of cauliflower cut into ½ inch florets
- ½ teaspoon turmeric
- ½ teaspoon sumac
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- Ground black pepper
- 2-3 tablespoons olive oil
Tahini Sauce
- ½ cup tahini paste
- 1 garlic clove roughly chopped
- 1 teaspoon lemon juice
- ½ teaspoon Kosher salt
- ¼-1/2 cup water
Chopped Salad
- 2 Persian cucumbers diced
- 1 medium sized tomato diced
- 1 tablespoon lemon juice
- 1-2 tablespoons olive oil
- Fresh mint leaves finely chopped
- Fresh parsley leaves finely chopped
- Salt and pepper to taste
Fried Halloumi
- 8 ounces halloumi cheese cut into ½ -1 inch cubes
- Flour for dusting
- Avocado or vegetable oil for frying
Other Toppings
- Red cabbage thinly sliced
- Roasted peppers
- Lemon wedges for serving
- Pita bread
Instructions
For the Hummus
- To a food processor, add the chickpeas, tahini, chopped garlic, lemon juice, olive oil the spices and ¼ cup ice cold water with 1-2 ice cubes.
- Puree for several minutes until smooth and there are not large pieces of chickpeas left.
- Use a spatula to scrape down the sides of the food processor as needed and continue pureeing until smooth.
- Taste for seasoning and adjust as needed. If the hummus is too thick, add a little more ice cold water as needed.
For the Cauliflower
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil.
- Add cauliflower florets and season with spices and drizzle with olive oil and toss to combine.
- Roast the cauliflower for 25-30 minutes until tender and slightly charred.
For the Fried Halloumi
- Dry the halloumi cubes with paper towels and lightly dredge in flour.
- Bring a skillet up to medium-high heat and add enough oil to coat the bottom. Fry the halloumi cubes for 2-3 minutes per side until golden brown on all sides. Then remove to a paper towel lined plate to drain.
- For the Chopped Salad
- To a bowl, add the chopped cucumber, tomato, fresh herbs, olive oil, lemon juice, salt and pepper and toss to combine.
For the Tahini Sauce
- To a small food processor, add tahini, water, garlic, lemon juice and salt and pepper and blend until smooth and creamy. You can also whisk in a bowl until smooth and pourable.
Assemble the Bowls
- Spread a layer of hummus onto the bottom of a wide bowl and top with roasted cauliflower, fried halloumi, chopped salad, cabbage, roasted peppers and drizzle with tahini sauce.
- Serve with pita bread and lemon wedges for garnish.
Video
Notes
- To make this even easier, use store bought ingredients such as hummus and roasted peppers.
- Bowls can be assembled 3 days in advance, but leave the salad until right before serving.
Nutrition
Calories: 713kcal | Carbohydrates: 25g | Protein: 26g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Sodium: 1279mg | Potassium: 859mg | Fiber: 7g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 81mg | Calcium: 700mg | Iron: 4mg