Buzz
Lately, I’ve really gotten into powerlifting, and ‘getting enough protein’ now means something entirely different. I can’t—and won’t—stand protein shakes. I’m not a fan of smoothies, or any drink besides Diet Coke, and powders just don’t sit right with me. My new philosophy is ‘you’ve got to eat meat to build muscle,’ but meat alone isn’t a ‘proper meal.’
But when you take that meat and combine it in a bowl with a few other great ingredients, you’ve got something society would happily recognize as a meal. A ‘bowl’ typically includes protein served atop some form of grain, with veggies and other plant elements mixed in for balance. But there’s no rule that says you can’t swap out the carbs for more protein. What I’m suggesting is that you can make a bowl with hummus as the base, and trust me, it’s fantastic.
I didn’t create the hummus bowl. There are plenty of versions available online, all following a similar structure: spread a generous layer of hummus, top it with your favorite animal protein (or tofu, or seitan, or something else), and add veggies. You can certainly include grains, a side of pita, or any carb you prefer, but the added fiber and protein from the hummus make it more satisfying (and delicious, because it’s hummus).
How to create a hummus bowl
To start, you’ll need some hummus. You can either make it yourself or buy a pre-made tub. Right now, I’m using a store-bought roasted garlic hummus. Spread about half a cup of hummus and arrange it neatly for a visually appealing presentation.
Next, choose your protein. Options like chicken, beef, lamb, shrimp, and roasted salmon are great, but you can also go for cured, smoked, or even raw salmon for something different. Tofu (especially tofu puffs) works too. Fancy preserved tuna could be an interesting addition as well.
Add some vegetables—at least two, and make sure one of them offers a crispy or crunchy texture to prevent the bowl from becoming too mushy. For an extra touch, include a third plant-based ingredient that’s pickled to add a tangy acidity.
For the final touches, consider balancing the flavors and textures. A sprinkle of crumbly cheese like feta, chèvre, or blue cheese can add saltiness and richness, while fresh herbs like basil, chives, parsley, or cilantro bring a burst of freshness.
Don’t forget the acid! Hummus and meat are rich, and while vegetables help balance that, they don’t cut through the fat like lemon juice, vinegar, or pickle brine. You don’t need a full vinaigrette, since hummus acts like a sauce itself, but a squeeze of lemon or lime, or a dash of vinegar or brine, will bring harmony to your bowl. Scoop it all up with a fork, crackers, or warm pita wedges, and imagine the protein working to build strong muscles. (At least that’s how I like to picture it.)
