Hummus-Bowl mit Linsen, Gemüse & Kraut

Hummus bowl with lentils, vegetables & cabbage

Best late summer food: Creamy hummus with tangy-sweet seasonal vegetables, lentils and fresh-earthy beetroot & ginger cabbage.⁠

Ingredients for two people:⁠

1/4 Hokkaido squash (cleaned and diced)⁠
100 g cooked green lentils⁠; seasoned with salt, pepper and balsamic vinegar
4-6 tbsp hummus (store-bought or homemade)⁠
1-2 tbsp olive oil⁠
1 onion, peeled and diced⁠
A few stems of chard⁠, washed, leaves and stems cut into pieces separately⁠
4-6 tbsp SUUR Love Craft herb beetroot & ginger⁠

To taste:⁠
salt, pepper, balsamic vinegar⁠

optional: ⁠
roasted almonds, parsley⁠

Heat olive oil in a pan and sauté the onion over low heat until sweet and soft, about 5-7 minutes. ⁠

Add the pumpkin, salt, cover and fry for about 10 minutes (stir from time to time, add a little water if necessary). ⁠

Now add the chard stalks and fry uncovered for another 3-5 minutes while stirring, then add the leaves and cook them briefly.⁠

Divide hummus between two bowls. Put the lentils on top of the hummus, then the vegetables and cabbage. Serve with parsley and chopped toasted almonds. ⁠

Bon appetit!⁠

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