Mediterranean Hummus Bowl

We’re talking creamy hummus, jammy eggs, crunchy cucumbers, juicy cherry tomatoes, briny olives, a flutter of microgreens, and warm pita to scoop up every last bit. It’s like a mezze platter decided to tidy itself up and become a balanced lunch. Bless.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: bowl, hummus

Prep Time: 9

Cook Time: 6

Total Time: 15

Servings: bowls

Calories: 342kcal

Author: Lola Jay

Ingredients

1 cup Hummus
1 cup cherry tomatoes
2 Persian cucumbers
½ cup Manzanilla green olives
⅓ cup microgreens
2 eggs
½ teaspoon cumin
½ teaspoon Sumac
¼ teaspoon salt
¼ teaspoon black pepper
Pita for serving chopped
1 teaspoon olive oil drizzled on top

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Instructions

Boil the eggs

Bring a small pot of water to a gentle boil and add a little salt. Carefully lower in the eggs and cook for exactly 6½ minutes for that perfect jammy yolk. It's important to add the eggs to boiling water vs bringing them to a boil. While they cook, prepare a bowl of ice water.
2 eggs

Cool & peel

Once the timer’s up, immediately transfer the eggs to the ice water bath to stop the cooking. Let them sit for 2–3 minutes, then peel gently under cool running water. Set aside.

Prep the veggies

While the eggs cool, slice the cherry tomatoes in half, cut the cucumbers into thin rounds, and halve or slice the green olives (or I also like to keep them whole). Season the tomatoes and cucumber with olive oil, salt and pepper.
1 cup cherry tomatoes, 2 Persian cucumbers, ½ cup Manzanilla green olives, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon olive oil drizzled on top

Season the eggs

Slice the peeled eggs in half. Sprinkle each half with a bit of cumin, sumac, a pinch of salt, and black pepper. It may feel extra, but this step transforms your eggs from basic to wow.

Assemble the bowl

Spread your hummus generously into a shallow bowl or plate, making a few swirls with the back of a spoon. Think restaurant plating—because you deserve that level of presentation.
1 cup Hummus

Top with veggies & eggs

Arrange the cucumbers, tomatoes, olives, and microgreens around the hummus. Gently place your seasoned egg halves on top like little gems.
⅓ cup microgreens
Top with a little more cumin and sumac.

Finish strong

Drizzle the whole thing with olive oil, toss some warm chopped pita on the side, and serve immediately. Snap a photo. Then dig in.
Pita for serving chopped

Video

Notes

How to Store

Store components separately: For best results, keep the hummus, chopped veggies, and eggs in separate airtight containers in the fridge. This prevents things from getting soggy or blending together in a weird way.
Eggs: Soft-boiled eggs will last up to 3 days peeled and stored in an airtight container. Keep them dry to avoid that rubbery texture.
Veggies: Tomatoes and cucumbers are best enjoyed fresh, but they’ll keep for 2–3 days if prepped and stored separately.
Hummus: Store-bought or homemade hummus can last 5–7 days in the fridge.

💡 Assemble the bowl just before serving for the freshest taste and best texture. Let me know if you want a note about prepping it for lunchboxes or meal prep too!

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