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 🙂
FAQ – Mediterranean Hummus Bowls
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.
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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Mediterranean Hummus Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
For the Mediterranean Spiced Pork Tenderloin
- 16 ounces of pork tenderloin
- 1 teaspoon kosher salt
- Black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Juice of 1/2 lemon
For the hummus (you can also use your favorite store bought hummus):
- 2, 14 ounce can of chickpeas
- 2 cloves garlic
- 1.5 teaspoons kosher salt
- 1.5 lemons, juiced
- ¼ cup of tahini
- ½ cup water
- ½ cup olive oil
- Black pepper
For the Cucumber, Tomato, and Olive Salad
- 2 persian cucumbers, diced
- 1 pint of cherry tomatoes, halved
- ½ cup kalamata olives, finely chopped
- 1 tablespoon of chopped cilantro or mint
- 1 tablespoon olive oil
- Pinch of kosher salt
- Black pepper
Instructions
For the Mediterranean pork tenderloin:
- Prep the pork tenderloin. Cut it into ½ inch thick pieces, then Combine all ingredients together, mix, and let sit as you work on the other elements.
- Heat a large pan or cast iron on medium high heat. Add 1 tablespoon of neutral oil and place the marinated pork in an even layer on the pan. Sear for about 2 minutes then flip. Cook for another 2-3 minutes, or until the internal temperature reaches 145F. Once finished, remove from the pan and repeat with the remaining pork as needed.
For the rest of the bowl:
- Make the hummus – drain the chickpeas, then combine all the ingredients into a blender or food processor. Blend until smooth, taste, adjust seasoning and thickness as desired and set aside.
- Prep the vegetables for the cucumber tomato olive salad – dice the cucumbers, halve the cherry tomatoes, and finely chop the herbs and olives. Add all of these to a large bowl and toss with the olive oil, kosher salt, and black pepper. Taste, adjust seasoning, and set aside.
- Once the protein is cooked, assemble the plate – add several spoonfuls of the hummus to each plate. Top with several pieces of the pork tenderloin, then the cucumber tomato and olive salad. Serve immediately, and enjoy.
Equipment
Notes
If you prefer chicken or salmon over pork, you can use this same marinade and use either of those proteins.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Easy gourmet
- Method: Stovetop
- Cuisine: Mediterranean
If you liked this Mediterranean Hummus Bowls:
- Hummus bowls with beets, snap peas, and and feta cheese
- Beet Ricotta Hummus with Crudite (Raw Veggies)


Probably one of my FAVORITE recipes from Jackie so far! Really felt like I was eating a meal at a restaurant! The combination of everything in one bite is *chefs kiss*