This
hummus bowl is an easy and filling meal that comes together rather quickly. For this recipe, creamy hummus is topped with spiced ground lamb, onions, and fresh herbs. It’s served with whole wheat pita to scoop up the hummus and toppings, and pickled veggies to cut through the richness and add a bright pop of flavor. Make it for lunch to spice up your weekday, or throw it together for a veggie-packed, quick dinner—this recipe works any time of day.
For a variety of texture and color, the pickled veggies are made with a blend of mini peppers, carrots, red onions, and jalapeños. They only pickle for 30 minutes before serving, but they still pack a nice punch. The pickled veggies can be made up to 1 day ahead and refrigerated in an airtight container for up to 1 week. If you’re not a fan of spicy heat, feel free to omit the jalapeño.
Did you try this recipe? Let us know how it went in the comments!