Hummus Salad Bowl with Tahini-Mint-Dressing
Prep time
Total time
Serves: 2
  • two large handful rocket (arugula)
  • 1 red pepper
  • 1 avocado
  • 2 carrots
  • 2 handful (250g) cherry tomatoes
  • about 6-8 radishes
  • 2 big spoonful of hummus
  • 1 tbsp pumpkin seeds
For the tahini-mint-dressing:
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp tahini
  • 1 lemon
  • 1 handful of fresh mint
  • ½ tsp paprika
  • ½ tsp cumin
  • salt and pepper
  1. Peel and grate the carrot and chop the red bell pepper and the cherry tomatoes into small cubes. Cut the avocado in half and scoop out the flesh with a spoon, removing the stone. Cut the flesh into small cubes.
  2. Next, wash and dry the rocket and assemble everything into a salad bowl.
  3. Add a generous amount of hummus right in the middle of the salad.
  4. To make the dressing simply wash and dry the mint leaves before finally chopping them. Combine them with all the other ingredients and whisk with a fork until smooth. You can make more of the dressing but I feel like this amount is enough for two salad bowls, because the hummus already combines everything really well.
  5. Drizzle the dressing on top of the salad bowl and sprinkle with some pumpkin seeds.
  6. Enjoy!
Recipe by Heavenlynn Healthy at