Greek Hummus Bowl

Summer might feel like an odd time for a soup recipe, but minestrone is a great, comforting dish that can use up the extra veggies that you bought at the market or grew in your garden.

Yield: All recipes serve 2 people

Chef Notes: Feel free to make your own hummus or buy your local favorite. If making your own, consider making a double batch and save some for snacks or lunch later in the week!

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Components

• Hummus

• Greek Salad Mix

• Oregano Chicken

• Feta

• Pita

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Mise

Make the Hummus: In a food processor or blender, combine:

• 1½  C Cooked Chickpeas (1 can)

• 1 1/2 t Salt

• 1 Garlic Clove

• 1 1/2 C Tahini Paste

• 1 C Ice Water

Process until a smooth paste forms. Transfer to the fridge and allow the hummus to set while you prepare the remaining components.

Make the Greek Salad Mix: Trim 4 oz Green Beans into bite size pieces. Blanch and shock the green beans▸ .

Cut cherry tomatoes in half.

Dice the cucumber

Slice the Red Onion Thin.

Crush the kalamata olives with the back of a knife.

Combine the green beans, tomatoes, cucumber, red onion and olives in a large bowl. Dress with olive oil, salt and 2 t white wine vinegar.

Roast the Chicken Thighs: Season the chicken this with olive oil, salt and 2 t oregano. Roast until the chicken is cooked throughn (165°F on a thermometer). Allow to cool slightly before dicing.

Crumble the Feta, if necessary.

Mince the parsley.

Finish

Spread the hummus on the bottom of a bowl.

Place a heaping pile of the greek salad mix ontop of the hummus.

Top with diced chicken, feta and minced parsley.

Serve with pita or pita chips on the side!

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