Hummus for breakfast? Sign me up! These Hummus Breakfast Bowls are packed with delicious flavor and the protein you need to get through your morning!
I know what you might be thinking right now… Hummus for breakfast?? Weird! But wait!! Don’t leave. Stick around and just hear me out.
I was snacking on leftover hummus one afternoon and decided to top it off with a hardboiled egg. That got me thinking, “why are we not eating hummus for breakfast?” A quick Google search showed me that some people actually are in fact eating hummus for breakfast and that I am not about to be awarded a noble peace prize for this stunning revelation.
Sigh. So, I may be a little bit late to the game, but I’m certainly not the last to arrive. Hummus for breakfast still isn’t a mainstream idea (here in the U.S. at least). And I get it. It’s often packed with garlic and eaten as a dip. That doesn’t really sound like a breakfast food, does it?
But after making this hummus breakfast bowl and absolutely loving it in the a.m., I’m sharing it with you to encourage you to eat hummus for breakfast (if you’re not already).
IS HUMMUS GOOD FOR YOU?
Yes!! Hummus is very good for you. Especially when you’re making it from scratch and know exactly what’s going into it. OK, and especially if you’re not eating it with a pile of chips or unhealthy dippables.
Thanks to the chickpeas it’s made with, hummus has lots of plant-based protein and fiber. Since chickpeas have a low glycemic index, they may also help control your blood sugar levels better (and keep you full longer!). Oh and chickpeas also have lots of nutrients in them, like folate, potassium, and iron.
The tahini and olive oil in hummus do add some calories, but they also help you get some heart-healthy fats. Tahini also has lots of antioxidants as well as calcium and protein.
CAN YOU EAT HUMMUS FOR BREAKFAST?
Yes!! I mean, to be fair, you can eat whatever you want for breakfast (don’t let society tell you otherwise!), but I understand that lots of people don’t think of hummus as a breakfast food. But with all the protein and healthy fats involved in it, it’s actually a really good food to start your day with.
HUMMUS FOR BREAKFAST IDEAS
This post is focusing on hummus breakfast bowls, but people eat hummus for breakfast in lots of different ways. One of the most popular ways is hummus toast (like avocado toast!), but you can also mix hummus into eggs, spread it on a bagel, or even in breakfast tacos.
Anywhere you’d normally use a spread like butter or cream cheese, use hummus instead!
HUMMUS BREAKFAST BOWLS RECIPE
While I’m now pretty obsessed with eating hummus for breakfast in all kinds of ways, I’m especially in love with these hummus breakfast bowls. They’re easy to prep in advance and have ready to go for first thing in the morning!
Whenever I make hummus, I add in a TON of garlic. I love garlic-y hummus. But since we’re making this hummus for breakfast, I decided to stay away from garlic. I’m a fan of starting my day with hummus, but I’m not a fan of starting my day with garlic breath.
Instead of garlic, I loaded this breakfast hummus up with lemon and parsley, both of which happy to be good for your breath! And also delicious in hummus.
If you’ve never made your own hummus before, I’m here to tell you that it’s ridiculously easy. All you need is a food processor (a blender should work, too) and a few ingredients. But, of course, if you don’t want to make your own, you can certainly use store-bought hummus and make these breakfast bowls even easier!
Start by putting your tahini and lemon juice in the food processor and blending for about 2 minutes. Then add in the extra-virgin olive oil and salt, pepper, and cayenne and blend for another minute. Adding your ingredients in this order will help ensure your hummus is extra creamy!
Then it’s time to add in your chickpeas. If you want the creamiest hummus ever, I recommend taking the skins off your chickpeas. However, you can still get pretty creamy hummus with the skins on and I think they’re a huge pain to remove, so definitely don’t worry if you’re short on time.
Process chickpeas for another two minutes. Then add in chopped parsley and blend to combine.
Finally, add in water and process again. The water will help make your hummus super creamy!
Now that your hummus is made, assemble your hummus breakfast bowls! First, divide hummus into four bowls. And then add on the toppings! I added crispy bacon, massaged kale, sliced avocado, crumbled feta, and the perfect soft-boiled egg.
Of course, you can add anything that sounds good to you or omit anything I included. But I feel like these ingredients made for the most perfect breakfast. I love meals where I can have a little taste of multiple things and also enjoy a mix of healthy and indulgent.
It also makes me happy that there’s so much protein in this bowl… Not to mention lots of healthy fats and some vitamins, too! Starting your day with this powerhouse of ingredients is so much better than starting it with a bowl of cereal or a breakfast bar.
Plus, it’s so much more delicious!
I’m actually kind of sad that I’ve lived 30-something years of life without ever considering hummus a breakfast food. If I worked in an office, I’d so be packing a hummus breakfast bowl in tupperware and toting it along with me.
It’s super easy to prep all of these ingredients ahead of time and just assemble the bowls when you’re ready to eat.
Oh, and if you’d rather not eat hummus in the morning, these hummus breakfast bowls also make a fabulous breakfast for dinner. I should probably just call them hummus any time bowls!
Have you ever had hummus for breakfast?
Hummus Breakfast Bowl
Lemon Parsley Hummus
- 1/2 cup tahini
- 1/2 cup freshly squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 1 29-oz. can chickpeas, drained and rinsed
- 3 Tbsp finely chopped parsley
- 5 Tbsp cold water
Hummus Breakfast Bowl Assembly
- 4 large eggs
- 2 cups kale, roughly chopped with ribs removed (I prefer Tuscan kale)
- 1 tsp olive oil
- 1 tsp lemon juice
- 4 slices crispy bacon, crumbled
- 4 Tbsp crumbled feta cheese
- 1 avocado, peeled, pitted, and sliced
- Lemon wedges, for garnish
Lemon Parsley Hummus
- Put tahini and lemon juice in a food processor and blend for about 2 minutes, until tahini is nice and creamy.
- Add extra-virgin olive oil, salt, pepper, and cayenne to food processor and blend to combine.
- Add chickpeas to food processor and process for another 2 minutes until smooth.
- Mix in parsley and then add in cold water and blend until hummus is creamy.
Hummus Breakfast Bowl Assembly
- For soft-boiled eggs: Bring a large pot of water to a boil. Carefully drop eggs into the pot and bring water back to a boil. Let eggs boil for 6-7 minutes. Immediately drain and place eggs in a bowl of ice cold water (to stop them from cooking more. Peel eggs and slice in half.
- For kale: Place kale in a large bowl along with olive oil and lemon juice. Using your hands, gently massage kale for 2-3 minutes to soften.
- Divide hummus between four bowls. Top each with sliced eggs, kale, crumbled bacon, crumbled feta cheese, and sliced avocado. Add lemon wedge for garnish.
- If you don’t want to make your own hummus, you can use store-bought hummus.