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Easiest-possible Hummus Bowls

hummus bowls
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Ingredients

  • (You’ll need salt for all components)

For the marinated tomatoes:

  • 1 pint cherry tomatoes
  • 1 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic, crushed through a press (or 1/2 tsp garlic powder)

For the yellow rice:

  • 1 cup [200g] long grain rice (e.g, basmati)
  • 1 1/2 cups [350g] chicken or vegetable broth*
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp turmeric

For the slaw:

  • 1/2 of a head of red cabbage (290g)
  • 1/4 of a red onion (or 1 shallot)
  • 2 Tbsp mayo*
  • 1 Tbsp red wine vinegar or lemon juice
  • 1/4 cup chopped fresh herbs (parsley, cilantro, dill, or basil—just 1 or any combination)

For the chicken “shawarma“:

  • 1 rotisserie chicken (whole or pre-shredded)
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp ground cumin
  • 2 Tbsp sweet paprika
  • 1 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/3 cup [80g] chicken broth

Plus:

  • Two 8 oz [225 g] containers store-bought hummus
  • Extra herbs and/or paprika (optional)
  • Additional extra virgin olive oil (optional)

Instructions

  1. Marinate the tomatoes: Slice the cherry tomatoes in half. Toss with the vinegar, oil, garlic, and salt (I used 1/4 tsp).
  2. Make the yellow rice: Place the rice, broth, olive oil, and turmeric in a stockpot. Place over medium-high heat and keep an eye on it so it does not bubble over or boil off.
  3. As soon as it comes to a rapid simmer, cover and reduce heat to low. There should be a wisp of steam sneaking out from under the lid, but it should not be rapidly boiling. Adjust the heat as necessary.
  4. Set a timer for 15 minutes and let it cook covered without peeking or stirring. Once 15 minutes have passed, remove from heat and do not lift the lid. Let it rest off the heat for 15 more minutes, covered.
  5. Once it has rested, fluff with a fork, taste, and fold in more salt as needed.
  6. Make the slaw: Thinly slice the cabbage and onion/shallot and place in a medium mixing bowl. Top with mayo, vinegar, herbs, and salt to taste (I used 1/2 tsp). Toss together and refrigerate.
  7. Make the “shawarma”: Shred the chicken (if it’s not shredded already) and discard the bones and skin. Place the oil in a skillet along with the cumin, paprika, cinnamon, and black pepper. Place over medium heat and stir constantly until the spices start to sizzle and smell fragrant. Let them sizzle for about 1 minute. Then immediately add the chicken and toss together. Stir in the chicken broth, cover, and heat through. If it looks a little dry, add a little more broth. If it looks too soupy, let it simmer uncovered for another couple minutes to cook off some moisture.
  8. Assemble: Place a scoop of rice in each bowl. Top with the chicken shawarma. Add some slaw and marinated tomatoes to the side. Add a generous dollop of hummus to the side. Top with extra herbs and/or paprika (if using) and a drizzle of extra virgin olive oil (if using).

Notes

* If you don’t like mayo, you can instead use 3 Tbsp of your favorite salad dressing in place of the mayo and vinegar/lemon juice. Creamy dressings work particularly well, and you should choose one whose flavors go with the rest of the ingredients in the hummus bowls.

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Find it online: https://cardamomandtea.com/97698/easiest-possible-hummus-bowls/