This Hummus Pita Bowl is delicious and easy to make. It has everything—crunchy pita, smooth hummus, refreshing cucumber and pomegranate, and crispy za’atar-spiced lentils. It’s a great appetizer for sharing and makes a fun oven-baked wholegrain pita bowl. Plus, it’s packed with plant-based protein, fiber, and iron to keep you feeling energized. Add a green salad, and it could even be dinner! This recipe was inspired from an Instagram post from the very talented Yumna at Feel Good Foodie.
Why I Love This Recipe (As a Nutritionist)
- High-Protein: With 52 g of protein per bowl, this hummus pita bowl is a great way to add plant-based protein to your diet.
- Iron-Rich: Contains 20 mg of iron per bowl, supporting energy levels and overall wellness.
- High-Fiber: With 36 g of fiber per bowl!
- Quick and Easy: The crispy lentils, salad, and pita bowl come together in just 40 minutes, but only require 10 minutes of actual work.
- Full of Flavor: The za’atar-spiced lentils, creamy hummus, and crunchy pita bowl make every bite delicious.
Ingredient Notes
- Pita Bread: Lebanese whole wheat bread works best, but you can also use regular whole wheat pita or even a tortilla for a crispier bowl.
- Lentils: Brown, black or green lentils work well as they hold their shape after roasting. Avoid red lentils.
- Za’atar: A Middle Eastern spice blend that adds earthy, tangy flavor. If you don’t have it, try a mix of thyme, sesame seeds, and sumac, or cumin.
- Pomegranate Seeds: Add a juicy, sweet contrast. If unavailable swap for ripe tomatoes.
- Pine Nuts: Toasted pine nuts bring crunch and richness. If needed, replace with toasted almonds or sunflower seeds.
How to make this recipe (summary)
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Prepare the crispy lentils by tossing them with olive oil, za’atar, and a pinch of salt. Spread them onto the tray and bake for 30 minutes, stirring halfway. Toast the pine nuts in an oven-safe bowl on the lower rack for 7 minutes until golden.
Shape the pita bowl by pressing it into an oven-safe dish, brushing with olive oil, and baking for 5 minutes.
Mix the salad with cucumber, pomegranate seeds, lemon juice, olive oil, and salt.
Assemble by filling the pita bowl with hummus, adding the salad, and topping with crispy lentils and pine nuts.
View recipe card below for detailed instructions.
Variations and Tips
- Gluten-Free Option: Use a gluten-free wrap.
- Spice It Up: Drizzle with chili oil or sprinkle with red pepper flakes for some heat.
- Nut-Free Version: Swap pine nuts for toasted pumpkin seeds.
- Make it a meal by sharing a bowl between 2 and pairing with a green salad.
- Swap The Hummus: vary it up by using my Healthy Beet Hummus Recipe
- If you like this recipe, you’ll also love our Rice Paper Roll Spanakopita, Crispy Lentil and Potato Bowl, Roasted Cauliflower Bowl with Tzatziki and Crispy Lentil.
Why You’ll Love This Hummus Pita Bowl TLDR
- Protein-packed
- Crunchy & creamy
- Flavorful
- Easy to make
- Great for meal prep
Hummus Pita Bowl
Equipment
- Oven-safe bowl
- Mixing Bowl
Ingredients
- 1.5 cups (300 g) cooked lentils
- 1 tbsp (15 ml) olive oil - divided
- 2 tsp (3 g) za'atar spice
- 2 tbsp (17 g) pine nuts
- 1 lebanese whole wheat bread - also called pita in some places
- 1 small cucumber - finely chopped
- ¼ cup (40 g) pomegranate seeds
- 2 tsp (10 ml) lemon juice
- ¼ cup (12 g) parsley - finely chopped
- ¾ cup (190 g) hummus - use homemade or good quality store-bought
- sea salt flakes - to taste
Instructions
- Preheat the oven to 200°C (350°F).
- Prepare the crispy lentils: Combine the lentils, 1.5 tsp of olive oil, the za'atar, and a pinch of salt. Transfer to a baking tray lined with parchment paper. Bake on the upper oven rack for 30 minutes, stirring halfway.
- Toast the pine nuts: Place the pine nuts in an oven-safe bowl and bake for 7 minutes on the lower oven rack until slightly golden. Keep an eye on them to avoid burning.
- Prepare the pita bowl: Place a pita in an oven-safe dish with raised edges to shape it into a bowl. Gently press it down, brush with olive oil, and bake for 5 minutes until lightly golden and crunchy. Remove from the oven and let it cool slightly before filling.
- Prepare the salad: In a mixing bowl, combine the cucumber, pomegranate seeds, lemon juice, 1 tsp olive oil, parsley, and a dash of salt.
- Assemble: Place the crispy pita bowl on a plate. Fill it with hummus, add the salad, then top with crispy lentils and toasted pine nuts. Serve immediately.
Video
Per Serving/Portion
FAQ
Yes! Use a gluten-free wrap or serve the ingredients over quinoa or rice.
Brown or green lentils work best as they hold their shape when baked.
Store the salad and lentils separately in airtight containers in the fridge for up to 3 days.
Yes, prep the lentils and salad in advance, then assemble fresh when ready to eat.
A mix of thyme, sesame seeds, and sumac makes a great alternative.
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Great idea! I’m going to make this 😃🌱
Thank you Bernadette, hope you love it 🥰
Easy and delish! (Used canned lentils and store bought hummus)
So happy to hear that 💚
Thank you for sharing this recipe!
So happy it’s helpful 💚
This was so easy and delicious, o did make extra pita chips with mine .
So happy you liked it Erin! Love the idea of extra pita chips in there too 💚
You’re going to love this Hummus Pita Bowl recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!