LOADED HUMMUS BOWL (V)

LOADED HUMMUS BOWL (V) (KETOBIOTIC RECIPES)

Makes 4 servings (1. cups per serving)

Ingredients- Hummus

• 4 garlic cloves, divided

• 1 large lemon, juiced

• One 14.5-ounce can chickpeas, drained and rinsed

• 1/2 teaspoon baking soda

• 1/3 cup tahini

• Sea salt

• Tempeh and greens

• 2 tablespoons olive oil

• 12 ounces tempeh, crumbled

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon cayenne pepper

• 4 cups spinach or baby kale

• Toppings

• 1/2 cup pitted Castelvetrano olives, chopped

• 1/2 red onion, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup roasted pumpkin seeds

• Extra-virgin olive oil

• Sumac, cumin, or paprika

Instructions

Crush 2 of the garlic cloves with the flat side of your knife. Place them in a small bowl and cover them with the lemon juice. Set aside so the raw garlic can begin to mellow out in the acidic juice while you cook the chickpeas.

Combine the chickpeas, 1/2 teaspoon baking soda, and the remaining 2 garlic cloves in a large saucepan. Cover with water and bring to a boil over high heat. Once the mixture begins to boil, turn the heat down to medium and continue to boil gently for 25 to 30 minutes, or until the chickpeas are so tender that their skins are starting to fall off.

Strain the cooked chickpeas and garlic and transfer to a food processor. Add in the garlic with the lemon juice and tahini. Blend until smooth, and then slowly stream some filtered water into the food processor while it’s running, adding just enough to help turn the texture from slightly grainy to a perfect velvety consistency. (This shouldn’t take more than a couple of tablespoons.) Add the sea salt to taste, then set aside and prepare the tempeh and greens.

Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and the next 5 ingredients. Stir and cook for a few minutes until the tempeh begins to turn golden and crisp at the edges, then add in the greens. Cook for another 1 to 2 minutes, just until the greens are slightly wilted.

Divide the hummus among 4 bowls, using the back of a spoon to create an even, wavy layer. Divide the tempeh and greens equally among the bowls, then top each serving with the olives, onions, tomatoes, and pumpkin seeds. Finish each bowl with a slight drizzle of olive oil and a dusting of sumac.

Nutritional Information

Per serving

Total Fat 31g

Net Carbohydrate 24g

Protein 28g