Sat Dec 30 2023
Lentil Hummus Bowl With Pumpkin Seed Crisp
This lentil bowl recipe is so satisfying! When paired with hummus and pumpkin seed crisp these lentils reach the next level. It’s a perfect light dinner or make-ahead lunch.
Note:
If making this recipe ahead, it's recommend to store the meal components separately. Store the pumpkin seed crips in room temperature to keep the texture.
SERVINGS:
COOKING TIME:
Ingredients
Hummus
- 230 g chickpeas, strained and rinsed
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- salt to taste
Pumpkin Seed Crisp
- 40 g pumpkin seeds
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
Other
- 1 cup quinoa
- 120 g kale, roughly chopped
- 460 g cooked green lentils, strained and rinsed
Instructions
- Cook the quinoa according to package instructions.
- While the quinoa is cooking, add all ingredients for the hummus (chickpeas, tahini, lemon juice, garlic and salt) to a food processor and mix until smooth. Adjust salt to taste.
- Start with the pumpkin seed crisp by slicing the garlic before heating a pan with olive oil to medium-high. Add pumpkin seeds and garlic to the pan and fry until golden, be careful not to burn.
- Split the quinoa, kale, lentils, hummus and pumpkin seed crisp over bowls.