I’ve been busy, busy, busy lately. I’m sure you can relate. I know for some folks that might mean getting take-out. For me, it means lots of hummus bowls. Basically, that’s hummus topped with whatever you have on hand that you think might taste good with hummus! I always call this concept a “bowl,” but I’ll serve it on a plate if I don’t have that much to top it with. This seasonal cherry tomato hummus bowl is one of those such “bowls” … and a super easy one at that.

Here, I simply topped hummus with sliced cherry tomatoes, fresh parsley leaves, pan-toasted pine nuts, and a drizzling of extra-virgin olive oil. I scoop up all of the Mediterranean-style scrumptiousness with pan-grilled whole grain pita wedges. By the way, even if super busy, I still like to whip up my own hummus … it only takes a few extra minutes, after all. Check out my recipe below for that, too. Yum!

seasonal cherry tomato hummus bowl

Yield: 1 serving

Serving size: 1 bowl

INGREDIENTS

• ¾ cup classic hummus (see recipe below) or your favorite hummus
• ½ cup sliced cherry tomatoes
• 1½ teaspoons extra-virgin olive oil
• Pinch of sea salt (optional)
• 2 tablespoons fresh flat-leaf parsley leaves
• 2 teaspoons pine nuts, pan-toasted

DIRECTIONS

1. Spread the hummus onto a flat-rimmed bowl or luncheon-sized plate.
2. Arrange the cherry tomatoes on top. Drizzle everything with the olive oil. If desired, sprinkle the tomatoes with a pinch of sea salt.
3. Garnish with the parsley leaves and pine nuts.
4. Enjoy with pan-grilled whole grain pita wedges or crisp flatbread of choice.

Per serving: 490 calories, 33g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 760mg sodium, 39g total carbohydrate, 11g dietary fiber, 8g total sugars includes 0g added sugars, 17g protein

classic hummus

• 1 (15-ounce) can organic no-salt-added chickpeas, drained
• 1/3 cup tahini
• Juice of 1 lemon (3 tablespoons)
• 3 tablespoons cold unsweetened jasmine green tea or water, or to desired consistency
• 1 or 2 large garlic cloves
• ¾ teaspoon sea salt
• ½ teaspoon ground cumin
• Pinch of ground cayenne pepper

Add all ingredients to a blender container. Cover and puree for at least 2 minutes on high speed. Makes about 1¾ cups.