Name: Hummus Pita Bowl
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1.5 cup cooked lentils; 0.5 tbsp olive oil ((divided)); 2 tsp zaatar spice; null null sea salt flakes (to taste); 2 tbsp pine nuts; 1 null lebanese whole wheat bread ((also called pita in some places)); 0.5 tbsp olive oil ((remaining for pita)); 1 null small cucumber (finely chopped); 0.25 cup pomegranate seeds; 2 tsp lemon juice; 0.25 cup parsley (finely chopped); null null sea salt flakes (to taste); 0.75 cup hummus ((use homemade or good quality store-bought))

Instructions

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1

Preheat the oven to 200°C (350°F).
2

Prepare the crispy lentils: Combine the cooked lentils (1.5 cups), olive oil (0.5 tbsp), the zaatar spice (2 tsp), and a pinch of [sea salt flakes]. Transfer to a baking tray lined with parchment paper. Bake on the upper oven rack for 30 minutes, stirring halfway.
3

Toast the pine nuts: Place the pine nuts (2 tbsp) 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.
4

Prepare the pita bowl: Place a whole wheat bread (1 lebanese) in an oven-safe dish with raised edges to shape it into a bowl. Gently press it down, brush with olive oil (0.5 tbsp), and bake for 5 minutes until lightly golden and crunchy. Remove from the oven and let it cool slightly before filling.
5

Prepare the salad: In a mixing bowl, combine the cucumber (1 small), pomegranate seeds (0.25 cup), lemon juice (2 tsp), parsley (0.25 cup), and a dash of [sea salt flakes].
6

Assemble: Place the crispy pita bowl on a plate. Fill it with hummus (0.75 cup), add the salad, then top with crispy lentils and toasted pine nuts. Serve immediately.