Summer Hummus Bowls with Spiced Ground Turkey

Who says hummus is just for dipping?? My newest obsession and solution for a crazy fast, weeknight meal is to start with a scoop of creamy hummus and top it with any combo of protein, veggies, herbs, spices, olives, pickles, cheese, grains, and really anything that will lend flavor and texture. It’s light and refreshing, yet substantial and filling.

This hummus bowl recipe is loaded with a few summer bounty staples: tomatoes and herbs from our backyard, cucumbers from our CSA and peppers from our local farmers market. But the options for toppings do not stop there. Hummus bowls are basically like building your own flavor town on top of a small mountain of pillowy hummus! Completely customizable!

The hummus recipe below makes additional hummus. As I’ve mentioned in a previous post, bigger batches are life! It pays off when meal planning breakfasts, lunches and dinners because you can mix and match proteins, grains, beans, veggies, sauces and dips when you have bigger batches. I like to reserve a little extra hummus for:

• Snacking with crisp veggies, crackers or pretzels
• Spreading on sandwiches or wraps
• Smearing on breakfast toast topped with an egg and veggies
• Tossing it into a pasta salad
• And topping flatbread pizza to name a few

Thoughts and Tips for This Hummus Bowl:

• You can either take the time to make homemade hummus or store bought is a great option to keep things even easier.
• Don’t like ground turkey? Use ground beef, ground lamb, grilled chicken breast or steak.
• Make it vegetarian by subbing in a can or two of chickpeas or cooked lentils for the ground turkey. Just warm in a saucepan with the spices and lemon juice.
• This a a great dish for those nights when you need to empty the fridge. Wilted spinach no more!
• You can choose the scoop method with pita, naan or tortilla chips (no forks required!) or opt for a grain like cooked quinoa or barley.
• Punch up the homemade hummus by adding roasted red bell pepper, roasted garlic, pesto, caramelized onions, sriracha, olives, sun-dried tomatoes, canned chipotle peppers, or different herbs and spices.
• Customize, customize, customize! Top it with the things you love and enjoy!

Summer Hummus Bowls with Spiced Ground Turkey

• Author: Dana King
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: about 4 servings 1x
• Category: Main, Appetizer

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Description

This loaded hummus bowl is great for an easy weeknight summer dinner, make ahead lunches or a fun appetizer!  Spiced ground turkey is served over creamy hummus, topped with a mound of summer veggies and served with pita and hot sauce.

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Ingredients

Scale 1x2x3x

Spiced Ground Turkey Ingredients:

1 lb. ground turkey thigh

1 1/2 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1 tsp. smoked paprika

1/2 tsp. garlic powder

1/4 tsp. ground cinnamon

1/4 tsp. freshly ground pepper

1/4 tsp. salt

1/2 lemon, juiced

 

Bowl Ingredients:

1/2 c. hummus, recipe below or store bought

2 c. bell peppers, chopped

2 c. cucumber, chopped

2 c. cherry tomatoes, halved or quartered if larger in size

4 oz. feta, crumbled

1/4 c. fresh mint, chopped

1/4 c. cilantro, chopped

Pita (toasted optional)

Hot sauce, optional

 

Hummus Ingredients:

2 cloves garlic

2 (14 oz.) cans chickpeas, drained, 1/2 c. liquid reserved

1/4 c. lemon juice (about 1 1/2 lemons)

1/2 c. tahini

2 Tbsp. EVOO

1 tsp. cumin

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Instructions

To make the hummus, pulse the garlic in a food processor or high powdered blender until finely minced.  Add the canned chickpeas, 1/4 c. of the reserved chickpea liquid, lemon juice, tahini, and cumin.  While blending drizzle in the EVOO.  Blend until the mixture is smooth and creamy, about 2-3 minutes.  Add in additional chickpea liquid if the hummus is too thick.  Set aside.

 

Heat a large skillet pan over medium heat.  Add the ground turkey and cook until browned and cooked through, stirring occasionally with a spatula to create a crumble.  Season with the chili powder, cumin, coriander, oregano, paprika, garlic powder, cinnamon salt and pepper.  Stir in lemon juice and set aside.

 

To assemble the bowls, spread 1/2 c. hummus in a thin layer in individual shallow serving dishes.  Alternately, you can serve family style in a large serving platter.  Divide the spiced turkey over the hummus and top with bell peppers, cucumber, tomatoes,  feta, mint and cilantro.  Serve with pita and hot sauce.

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Notes

This hummus recipe makes about 4 cups.  Store the remaining hummus in the fridge for snacking or for a later use.  It will keep for about 4-5 days in a sealed air tight container. 

Don’t have time to make hummus?  Make it even easier with a store bought hummus. 

Keywords: hummus bowl, hummus, tomatoes, cucumbers, peppers, summer, spiced ground turkey, mint, cilantro, feta, pita, weeknight, dinner, appetizer