Breakfast 🤖 AI Generated

Smashed Cucumber Tahini Bowl | Lebanese Breakfast

Cool, crispy smashed cucumbers layered with whipped tahini, topped with za'atar and pomegranate. This Lebanese-inspired breakfast bowl cuts 40% of calories by swapping full-fat tahini for a lighter tahini-yogurt blend, while delivering the same creamy indulgence and herbaceous crunch.

20m

Prep Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 4 cups English cucumber, halved lengthwise
✓ 1 tsp sea salt
✓ 1/2 tsp black pepper
✓ 3 tbsp tahini (divided, 1.5 tbsp per serving)
✓ 1/4 cup non-fat Greek yogurt
✓ 2 cloves garlic, minced
✓ 2 tbsp fresh lemon juice
✓ 1 tbsp extra-virgin olive oil
✓ 1 tbsp warm vegetable broth
✓ 1/4 cup pomegranate arils
✓ 2 tbsp za'atar spice blend
✓ 2 tbsp fresh mint, roughly chopped
✓ 1 tbsp toasted pine nuts (optional, 0.5 tbsp per serving)

👨‍🍳 Instructions

1. Prepare the Cucumbers: Halve cucumbers lengthwise. Using a spoon or melon baller, gently scrape out the seed center to create shallow boats. Cut each half into 3-4 pieces. Place in a colander, sprinkle with 1 tsp sea salt, and let sit for 5 minutes to release excess moisture. Pat dry with paper towels.

2. Whip the Tahini Base: In a small bowl, whisk together 3 tbsp tahini, Greek yogurt, minced garlic, and lemon juice. The mixture will seize slightly—this is normal. Gradually whisk in warm vegetable broth 1 tbsp at a time until you reach a smooth, spreadable consistency (like hummus). Season with a pinch of salt and pepper.

3. Arrange the Bowls: Divide the whipped tahini between two shallow bowls, spreading it in a thin, even layer across the bottom using the back of a spoon.

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4. Smash and Layer: Arrange cucumber pieces skin-side up over the tahini, pressing gently so they nestle into the cream. This creates pockets for flavor absorption and texture contrast.

5. Season with Za'atar: Sprinkle 1 tbsp za'atar spice blend evenly over each bowl. The herbs (sumac, thyme, sesame) will bloom slightly from the moisture of the tahini and cucumbers.

6. Top and Garnish: Drizzle each bowl with 0.5 tbsp olive oil. Scatter pomegranate arils, fresh mint, and toasted pine nuts (if using) across the top for color, tartness, and crunch.

7. Rest and Serve: Let the bowl sit for 2-3 minutes before serving so flavors meld and tahini softens the cucumbers slightly. Serve at cool room temperature or chilled.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates35g

Fat12g

Fiber4g

🏷️ Tags

#Lebanese breakfast bowl tahini#low-calorie healthy cucumber recipe#za'atar smashed cucumber mezze

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