Fresh, flavorful, and healthy, these mediterranean hummus bowls are a great option for any weeknight dinner. I’m using pork tenderloin as the main protein, but you can easily substitute chicken or salmon.

I don’t know about you guys, but I’m ALWAYS excited when I’m eating Mediterranean food. The flavorful protein along with creamy hummus and a simple fresh salad makes me enjoying every bite and feeling great after I eat. 

This mediterranean hummus bowl has 3 simple components that make up an easy, gourmet, and delicious dinner. I’ll start out by marinating the pork tenderloin in my pantry-friendly Mediterranean spice mix. Then, I’ll go on to make an easy homemade hummus with canned chickpeas and the cucumber, tomato, and olive salad. This salad just has those 3 simple ingredients, plus some fresh herbs (I use either cilantro or mint), extra virgin olive oil, salt, and pepper. Simple, but elegant and so delicious with the rest of the bowl. 

You can also pair this bowl with some toasted pita or sourdough bread and my leafy green greek salad for a simple and elegant dinner with guests. I promise this will have you and anyone eating feeling happy and satisfied!

Chef tips

• Don’t crowd the pan – Cook the pork in batches if needed to avoid steaming instead of searing.
• Adjust hummus texture – Add a splash more water or olive oil to thin out the hummus if it’s too thick.
• Customize the protein – Swap pork for chicken thighs, salmon, or even grilled halloumi for a vegetarian option.
• Prep ahead – You can make the hummus and marinate the pork a few days in advance ahead to make dinner even faster.

Ingredient notes

For the Mediterranean spiced pork tenderloin:

• Pork tenderloin (16 oz) – Tender and quick-cooking. Slice into ½” thick pieces for even cooking.
• Kosher salt + black pepper – Essential for seasoning.
• Cumin, coriander, paprika, garlic powder, oregano (½ tsp each) – A simple spice blend for a warm, herby flavor.
• Lemon juice (½ lemon) – Adds a bright, acidic finish to the pork.

For the hummus:

• Chickpeas (2, 14 oz cans) – Drain before blending.
• Garlic (2 cloves) – Adds a savory kick.
• Kosher salt (1½ tsp) – Essential for balancing the flavors.
• Lemon juice (1½ lemons) – Brings brightness and acidity.
• Tahini (¼ cup) – Adds creaminess and richness.
• Water (½ cup) – Helps thin the hummus to your desired texture.
• Olive oil (½ cup) – Adds richness and smoothness.
• Black pepper – For a little extra depth.

For the cucumber, tomato, and olive salad:

• Persian cucumbers (2) – Crisp and mild; diced small.
• Cherry tomatoes (1 pint) – Juicy and sweet; halved.
• Kalamata olives (½ cup) – Finely chopped for salty depth.
• Cilantro or mint (1 tbsp) – Fresh herbs to brighten the salad.
• Olive oil (1 tbsp) – To lightly dress the vegetables.
• Kosher salt + black pepper – For seasoning.

FAQ

Q: How to make hummus? Can I use a store bought hummus for this recipe? 

A: Homemade hummus can be easily made with canned chickpeas. Drain the chickpeas, and blend in a high speed blender with lemon juice, tahini, water, olive oil, salt, garlic, and pepper. If you prefer, you can use a store bought hummus for this recipe. My absolute favorite way to make hummus is actually from raw chickpeas that you soak, then cook, but that’s not as approachable for a weeknight dinner.

Q: Can I use store-bought hummus?
A: Yes, absolutely! Use your favorite brand to save time. You can still dress it up with a drizzle of olive oil and some cracked pepper on top.

Q: What can I substitute for tahini?

A: I highly recommend finding tahini for this recipe – it adds a delicious, nutty flavor that uniquely makes this hummus. However, if you need a substitution for tahini, you could use any other nut butter like almond butter or cashew butter. You could also use an avocado as a tahini substitution, just note this might make the color or the hummus slightly green. 

Q: Can I make this with other proteins besides pork tenderloin?

A: Absolutely! I have used this marinade with chicken thighs and salmon, as well as pork tenderloin. All options are delicious and can be cooked either on the stovetop, in an air fryer, or in the oven. Tofu or large portobello mushrooms would also be a great option in this dish. 

Q: How long will this last as leftovers?

A: You can store all the components – the hummus, salad, and protein, individually. From my experience, the salad will likely be the first to become soggy and lose freshness the next day, while the hummus and pork tenderloin will stay fresh for up to 5 days. Store each element in an airtight container in the refrigerator. 

Q: What’s the best way to cook pork tenderloin?

A: I prefer slicing the pork into 1/2” thick pieces and cooking this in a cast iron. This ensures that the pork develops a nice crust while also maintaining a quick cook time. Since pork tenderloin is a tender cut of meat, it’s also important not to overcook it. Cook for just 2 minutes on each side. 

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If you liked this Mediterranean Hummus Bowls:

• Hummus bowls with beets, snap peas, and and feta cheese
• Beet Ricotta Hummus with Crudite (Raw Veggies)