Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa

⅓ c. canned chickpeas, rinsed and drained

½ c. cucumber slices

½ c. cherry tomatoes, halved

¼ avocado, diced

3 T. hummus

1 T. finely chopped roasted red pepper

1 T. lemon juice

1 T. water, plus more if desired

1 t. chopped fresh parsley (optional)

Pinch of salt

Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.

Hummus Salad Bowl

1 container of hummus, regular or lemon flavor

6 c. romaine lettuce

1 cucumber, coarsely chopped

4 radishes, thinly sliced

1-1/2 c. grape or cherry tomatoes

1/4 c. olive oil

1 lemon, zested and juiced

1/2 t. salt

1/4 t. ground black pepper

1/4 c. feta cheese

1/4 c. kalamata olives

Pita chips

On the side or bottom of four bowls, add a generous swipe of hummus. Add lettuce, cucumber, radishes, and tomatoes.

For dressing, whisk together olive oil, lemon zest and juice, salt, and pepper until combined. Drizzle over bowls and top with feta and olives. Serve with pita chips.

Serves 4.

Adapted from Better Homes & Gardens magazine, June 2022, p. 62.

Lemon Chicken with a Greek Accent

1 lemon
1/3 c. pitted Kalamata olives
3 boneless, skinless chicken breasts
1/2 c. garlic cloves
5-6 sprigs fresh thyme
1/2 c. extra-virgin olive oil
1/2 t. Greek seasoning
Aluminum foil

If making sandwiches:
4 sandwich buns (optional)
8 oz. hummus
1/4 c. feta cheese crumbles

Preheat oven to 375 degrees. Cut lemon into very thin slices. Slice olives.

Place chicken in a 2-qt. baking dish; add garlic cloves and thyme sprigs around chicken. Pour oil over chicken. Sprinkle with Greek seasoning. Arrange lemon slices on top of chicken and cover with foil. Bake 30-40 minutes. Let stand 5 minutes before slicing.

To make sandwiches: Split buns and spread hummus on bottom halves. Slice chicken and arrange over hummus. Place olives and roasted garlic cloves on top of chicken. Top with feta crumbles.

Note: Cooked lemon slices will be very tender. They can be served with the chicken or on the sandwiches.

Serves 4.

Adapted from Publix "Aprons" recipe.

Lemon & Dill Hummus

1 15-oz. can chickpeas, rinsed

2 t. tahini

2 cloves garlic

2 T. water

2 T. lemon juice

1 t. lemon zest

3 T. chopped fresh dill

Salt and pepper to taste

1/4 c. extra-virgin olive oil

Place all ingredients except oil in a blender and blend on high speed for 1 minute. Drizzle in olive oil and blend until smooth. Add a splash of water and blend again if it's too thick.

Adapted from pretzelcrisps.com.

Smoky Red Lentil Hummus

3 c. water
1 c. dried red lentils
2 T. tahini
1-1/2 T. fresh lemon juice
1 T. olive oil, plus more for garnish
1 T. unsalted tomato paste
2 garlic cloves, smashed
1-1/4 t. kosher salt
1 t. smoked paprika
1/2 t. cumin
Fresh flat-leaf parsley
Crudites or pita wedges

Bring water and lentils to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread evenly on a small baking sheet to chill for 30 minutes.

Process lentils, tahini, lemon juice, olive oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. Garnish with parsley and olive oil. Serve with crudites or pita wedges.

Serves 12.

Adapted from Cooking Light magazine, Dec. 2018, p. 106.

Hummus with Variations

1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
1/4 c. tahini (sesame seed paste)
1/4 c. lemon juice
1/4 c. olive oil
1 clove garlic, minced
1/2 t. salt
1/4 t. paprika
1 T. snipped fresh parsley
2-3 T. olive oil (optional)
2 T. toasted pine nuts (optional)

Variations - add one or more of these:
1/4 c. sliced green onions
1/4 c. crumbled feta cheese
1/3 c. chopped pitted ripe olives or Kalamata olives
1/3 c. chopped roasted red sweet pepper
2-3 chopped chipotle peppers in adobo sauce
1 T. snipped fresh dill
1/4 c. basil pesto

In a blender or food processor, combine beans, tahini, lemon juice, olive oil, garlic, salt, and paprika. Cover and blend until smooth, stopping to scrape down container as needed. Add any optional ingredients.

Spoon hummus into a serving dish. Sprinkle with parsley and if desired, drizzle with olive oil and sprinkle with pine nuts. Serve with pita wedges, tortilla chips, and/or vegetable dippers.

Makes 14 servings.

From Better Homes & Gardens magazine, February 2016, p. 78.