Shrimp Hummus Bowl
This shrimp bowl with creamy hummus, basmati rice, fresh vegetables, and Byodo Omega Black Cumin Oil is a well-balanced recipe for lunch or dinner. Fruity pineapple, creamy avocado, and spicy shrimp make for a varied bowl full of flavor.
Mittel
25 min.
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To make the hummus, place the chickpeas in a tall container along with the tahini, mustard, cumin, salt, garlic, lemon juice, and ice-cold water, and purée with an immersion blender until creamy.
Bowl
Cook the basmati rice according to the package instructions or in a rice cooker. Meanwhile, cut the cucumber, fennel, pineapple, and avocado into bite-sized pieces. Peel, devein, and wash the shrimp, then pat them dry. Heat the cooking olive oil in a skillet and sauté the shrimp for 3–4 minutes, turning to brown on all sides. Season with salt and pepper.
Arrange the cooked rice in a bowl along with the cucumber, fennel, pineapple, and avocado. Arrange the shrimp on top and serve the hummus in a small bowl or directly in the main bowl. Finally, drizzle everything with Byodo Omega Black Cumin Oil and garnish with sprouts and chili flakes as desired.
The remaining hummus will keep in the refrigerator for up to 3 days if stored in an airtight container and is perfect as a spread or dip.
Recipe properties FishmediumSalads & BowlsSummer
Prepared with the following Byodo products
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