We all have those weeks, right? Where breakfast just becomes… boring. That’s where I was a while back, stuck in a rut of the same two or three options. I wanted something that felt substantial, bright, and truly nourishing—not just a placeholder meal.
This Hummus Bowl is the answer. It’s a total game-changer for your morning routine. We’re pairing that creamy, savory hummus base with the most incredible, fluffy scrambled eggs and a “jewel” salad that’s bursting with fresh herbs, crunchy veggies, and hearty chickpeas.
It’s the kind of healthy breakfast bowl that feels like an indulgence but is packed with protein and fiber to keep you full and focused all morning long.
A Breakfast That Truly Satisfies
What I love most about this Mediterranean breakfast recipe is how complete it feels. You get everything in one bowl:
- Amazing Texture: The creaminess of the hummus, the fluffy eggs, and the crisp crunch from the salad.
- Rich in Protein: The combination of eggs, egg whites, Greek yogurt, and chickpeas provides high-quality protein to power your morning.
- Vibrant & Fresh: This isn’t a heavy, sleepy breakfast. The lemon, mint, and parsley in the salad make the whole dish feel bright and energizing.
How This Vibrant Bowl Comes Together
It looks impressive, but it’s surprisingly simple and comes together in two main parts. You can even prep the salad component the night before.
1. The Levantine Jewel Salad
This is the heart of the bowl. We’re dicing tomatoes, cucumbers, avocado, and radishes, then tossing them with chickpeas and a ton of fresh parsley and mint. The dressing is a simple, bright mix of lemon, olive oil, and za’atar.
2. The Cloud-Like Eggs
The secret to these unbelievably fluffy eggs is whisking in a bit of nonfat plain Greek yogurt. It adds a slight tang and creates a beautiful, soft-curd scramble that’s never dry.
To serve, just spread a generous layer of hummus in your bowl, top it with the warm eggs, and spoon that gorgeous salad all around. A final drizzle of olive oil is a must!
My Tips for the Perfect Hummus Bowl
After making this dozens of times, I’ve found a few shortcuts and swaps that work perfectly.
- Go Homemade (If You Want!): While a good store-bought hummus works in a pinch, making your own is next-level. If you have five extra minutes, my creamy Mediterranean hummus recipe is incredibly easy.
- Prep Ahead: The “Jewel Salad” can be made a day in advance. Just leave the avocado out and add it right before serving to prevent browning.
- Pita Options: I love serving this with a warm whole-wheat pita, but it’s just as satisfying on its own for a lower-carb option.
- Change Up the Base: If you’re not an egg person, this salad is also fantastic served over a scoop of quinoa or with leftover grilled chicken for a quick lunch.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Simply omit the Greek yogurt in the eggs. They will still be delicious. You can add a splash of unsweetened almond milk for moisture if you like.
What’s the best way to store leftovers?
It’s best to store the components separately in airtight containers in the fridge. The eggs are best fresh, but the salad (without avocado) will keep for 2-3 days.
What are some other satisfying breakfast ideas?
If you love savory, protein-rich breakfasts like this, you have to try my Sunrise Baked Feta Eggs or my Mediterranean Avocado Toast, which also has a great, filling twist.
Hummus Bowl with Herbed Scramble
Ingredients
For the Levantine Jewel Salad:
- 2 medium Roma tomatoes diced
- 1 cup diced Persian cucumbers
- 2 medium ripe avocados diced
- 5 red radishes thinly sliced
- 1 cup canned chickpeas rinsed and drained
- 1/2 cup fresh flat-leaf parsley finely chopped
- 1/4 cup fresh mint leaves finely chopped
- 2 teaspoons za’atar spice blend
- 1/2 teaspoon sumac optional, for brightness
- Zest of 1 large lemon
- Juice of 1 large lemon about 3 tablespoons
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper to taste
For the Cloud-Like Egg Scramble:
- 6 large eggs
- 6 large egg whites
- 4 tablespoons nonfat plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
For Assembly:
- 3 cups low-sodium hummus
- 1 teaspoon za’atar for garnish
- 1 tablespoon extra-virgin olive oil for drizzling
- 6 small whole-wheat pita breads warmed, for serving
Instructions
- In a medium bowl, combine tomatoes, cucumbers, avocados, radishes, and chickpeas. Add parsley and mint.
- Sprinkle in za’atar, sumac (if using), and lemon zest; season with black pepper. Add lemon juice and 2 tablespoons olive oil, then toss gently. Set aside.
- In a separate bowl, whisk the eggs and egg whites until slightly frothy. Whisk in the Greek yogurt and a pinch of black pepper until smooth.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-low. Pour in the egg mixture; let sit ~30 seconds until edges just set. Using a silicone spatula, gently push from edges toward center to form large, soft curds. Cook until about 90% set—curds glossy and just set with no visible liquid. Remove from heat to finish on residual heat.
- Spread about 1/2 cup hummus in each of 6 bowls, making a slight well. Divide warm eggs on top. Spoon the salad around/over the eggs. Drizzle lightly with olive oil and sprinkle with za’atar. Serve immediately with warm pita.
Notes
Nutrition Information
Per serving (without pita bread)- Calories: 510 kcal
- Protein: 22.2 g
- Total Fat: 35.7 g
- Saturated Fat: 5.95 g
- Total Carbohydrates: 31.2 g
- Dietary Fiber: 11.5 g
- Sodium: 427 mg
- Added Sugar: 0 g
I really hope this recipe helps you break out of any breakfast rut you might be in. It’s become a weekend staple in our house, and sometimes I’ll even prep the parts for a quick, satisfying weekday lunch. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
