I could easily grab a bag of pita chips, dive into a container of hummus, and call it dinner. But when I want something a little more nourishing (and equally satisfying!), loaded hummus bowls are always my answer.
Ingredients
1 small red onion
1 cup distilled white vinegar
1 cup water
1 1/2 teaspoons kosher salt, divided
4 large portobello mushroom caps
2 plum tomatoes
1 small heart romaine lettuce
4 radishes
1 tablespoon ground cumin
2 teaspoons sweet paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces fresh oyster mushrooms
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 cups hummus
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 1 red onion; place in a medium heat-proof bowl. Pour 1 cup white vinegar, 1 cup water, and 1 teaspoon of the kosher salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the salt is dissolved. Pour over the onion and set aside while you prepare the bowls.
Cut 4 large portobello mushroom caps into 1/2-inch thick slices, then cut the slices in half crosswise. Halve 2 plum tomatoes lengthwise and core. Coarsely chop 1 heart romaine lettuce (about 4 cups). Cut 4 radishes into matchsticks.
Place 1 tablespoon ground cumin , 2 teaspoons sweet paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch cayenne pepper in a small bowl and stir to combine.
Place the portobello mushrooms and 8 ounces oyster mushrooms on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons lemon juice, and the spice mixture; toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until softened, about 15 minutes.
Drain the liquid from the onions. To serve, spread 1 1/2 cups hummus onto the bottom of 4 bowls. Top with the romaine, tomatoes, mushrooms, radishes, and pickled onions.
