Rainbow Veggie and White Bean Hummus Bowl

It’s SPRING! And though the weather hasn’t turned around enough for me yet, I’ve been happily chirping about it like so many other people. I can feel myself moving a little away from soups and casseroles (which are, of course, always amazing) and looking for fresh and colorful dinner ideas, and, to that end – this Rainbow Veggie and White Bean Hummus Bowl really packs a punch. Filled with a variety of fun vegetables, creamy hummus, and some pita this feels healthy without getting annoying about it and is super easy to swap ingredients and make this bowl your own.

So the Rainbow Veggie White Bean Hummus Bowls are broken down into 3 parts – veggies, hummus, and protein. The rest is basically up to you!! But if you’d like to do exactly this bowl, as pictured – we use kale, carrots, and some sautéed purple onion to get our rainbow of flavors and ground venison.

For the hummus, now, if you need to get dinner on the table in 5 seconds, store-bought can always be a good choice, BUT if you have a little extra time, you definitely want to make this amazing white bean hummus. Simply seasoned and wonderfully creamy, we take chickpeas, white beans, olive oil, and salt and blend them together until smooth. I love squeezing some lemon and a little more salt and red pepper flakes to give it a bite. Once you have all your ingredients together, dole everything out and serve with crackers or pita bread! White wine and some outdoor seating are optional but highly recommended : )

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

Rainbow Veggie and Hummus Bowls

A hummus-based bowl filled with ground meat and colorful veggies

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Servings 4 people

Equipment

• 1 Blender
• 1 Skillet

Ingredients

  

For the Basic Bowls:

• 1 cup Kale
• 1 small Purple Onion (sliced)
• 3/4 cups Carrots (shredded)
• 1 lbs Ground Meat We used venison, but beef and chicken work great here!
• Pita For serving

For the White Bean Hummus:

• 15.5 oz Chickpeas
• 15.5 oz Cannellini Beans
• 1/2 cup Olive Oil
• Salt (to taste) Start with 1/2 teaspoon
• 3-4 cloves Garlic (minced)
• Lemon Juice (to taste)
• Red Pepper Flakes (to taste) Optional

Instructions

 

For the Bowls:

• Begin sautéing the meat. In a pan on medium heat, cook the ground meat you are using until it's cooked through. I like for there to be a crispy bit or two on there. Remove to a bowl.
• To the same pan, add a little oil and add in the onion. Fry for about 5 minutes, until the onions become a little soft and see-through.
• Once the onions feel close to being done, add in the kale. I like for my kale to be a little warm after turning bright green on the pan, this should only take 1-2 minutes.
• Next, we'll tackle the white bean hummus...

For the White Bean Hummus:

• To a blender or food processor, add all your ingredients except for the lemon - chickpeas white beans, olive oil, and a little salt.
• Blend and give it a taste, add salt, as needed.
• Remove to a bowl, squeeze some lemon juice over top, and mix.

To Finish:

• Finally, assemble a bowl - start with a few good dollops of hummus, add some ground meat, and vegetables, and top off with pita. Enjoy!

Video

Keyword Carrots, hummus, Kale, white bean

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