White Bean Hummus Bowl

(2017 Pairings) A bowl built with salad greens, red onion, quinoa, hummus, tomatoes and blueberries.

Photo of White Bean Hummus Bowl

INGREDIENTS:

2 cups water
1 cup quinoa uncooked
1 can (24 oz.) cannellini beans rinsed and drained
1/2 cup tahini paste
3 to 4 Tbsp lemon juice
2 garlic cloves
1 tsp cumin
salt and ground black pepper to taste
1/2 cup extra virgin olive oil
5 cups mixed salad greens
1 medium red onion thinly sliced
2 whole tomatoes chopped
1/2 cup goat cheese crumbled
1-1/2 cups frozen DOLE Blueberries partially thawed

DIRECTIONS:

  1. Heat water in saucepan to boiling.  Stir in quinoa; reduce heat to simmer, cook for 15 minutes.  Remove from heat and cool to room temperature, fluff with a fork.
  2. Combine beans, tahini paste, lemon juice, garlic, cumin and salt and pepper in food processor.  Cover and blend, slowly add oil to blender until smooth and blended. 
  3. Build bowl with scoop of hummus, salad greens, red onion, tomatoes, quinoa, goat cheese and blueberries. 

    Tip:  Can be served with simple olive oil vinaigrette. 
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