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Roasted Garlic & Herb Pork Hummus Bowls

Prep Time30 minutes
Cook Time10 minutes
Servings: 2
Author: Teri & Jenny

Ingredients

quick pickled red onion

  • ½ cup white vinegar
  • ½ cup water
  • 1 ½ tablespoons sugar
  • ¾ teaspoon salt
  • 1 ½ teaspoons pickling spices
  • ½ red onion, thinly sliced

assembly

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups store-bought hummus of choice
  • 1 heaping cup shredded purple cabbage
  • ½ Persian cucumber, halved lengthwise and thinly sliced
  • crumbled feta
  • fresh cilantro leaves

Instructions

  • For quick pickled red onions: Pour vinegar, water, sugar, salt, and spices into a small saucepan, stir and simmer over medium-low heat.
  • Once sugar and salt dissolve, remove from heat and pour mixture over sliced red onions. Set aside and allow mixture to steep for at least 30 minutes.
  • Place a skillet over medium heat and add oil. Add cubed pork and sauté for 7 to 8 minutes or until pork pieces have just cooked through. Remove from heat and transfer to a bowl.
  • To assemble: Scoop hummus into each bowl and top with shredded cabbage, cucumber, pork, some pickled red onion, crumbled feta, and cilantro. Serve.

Notes

  • ***Once pickled red onion mixture has cooled completely, transfer to an airtight container and store in refrigerator for up to 2 months.