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Golden Tahini Classic Cutlet Hummus Bowl with Pickled Veggies

A light, yet filling meal bolstered with a garlicky hummus spread that complements the earthiness of the tahini sauce.

Make extra hummus to enjoy as a leftover!


  • 4 Classic Cutlets, thawed and diced

  • 1 pouch Haven’s Kitchen Golden Turmeric Tahini

  • 5 Tbsp olive oil

  • 2 cans garbanzo beans

  • ¾ cup tahini paste

  • 6 cloves garlic

  • 6 Tbsp lemon juice

  • 6 Tbsp cold water

  • ½ tsp cumin

  • 1 tsp Kosher salt

  • For Serving: (optional)

    • 4 pita pockets, cut into wedges

    • 3 cups lettuce mix

    • Pickled carrots and / or green beans

    • ¾ cups feta cheese, crumbled

    • 1 cup sliced cucumbers

    • 1 cup cherry tomatoes, halved

    • 4 Tbsp chopped parsley


Step 1

Season Classic Cutlets with a light coating of oil, salt and pepper. Drizzle four tbsp of Haven’s Kitchen Golden Turmeric Tahini Sauce over the Classic Cutlets. Coat and let marinate for 10 minutes.

Step 2

Make the Lemony Hummus by combining the garbanzo beans, tahini paste, garlic, lemon juice, cold water, olive oil, cumin and salt in a food processor. Blend until smooth. Add cold water by the tablespoon for a thinner sauce. Set aside.

Step 3

In a medium-sized skillet, heat the oil and cook the diced cutlets for 4 minutes or until golden brown and cooked through to 165F.

Step 4

To assemble, add a scoop of hummus into the bowl and add dressed lettuce greens, vegetables, feta cheese and finish with a drizzle of Haven’s Kitchen Golden Turmeric Tahini Sauce, parsley and a squeeze of lemon juice.

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