Hummus Bowl with Roasted Veg
Creamy hummus, charred cauliflower and peppers, lemon and za'atar.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
If your hummus is gritty, you didn't whip the tahini-lemon base long enough before adding chickpeas. The ice-water step is what makes it taste like the good stuff.
Ingredients
Everything below makes 4 servings.
- 2 canscanned chickpeasdrained and rinsed, reserve 1/4 cup liquid
- ⅓ cuptahiniwell-stirred
- 2lemonjuiced
- 2garlic cloves
- ¾ tspground cumin
- 3 tbspice water
- 1 headcauliflowercut into bite-sized florets
- 2red bell peppercut into 1-inch strips
- 1 mediumred onioncut into wedges
- 1 tspsmoked paprika
- 2 tspza'atar
- 4 tbspolive oil
- ¼ cupfresh parsleychopped
- 1½ tspkosher salt
- 4pita
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 460calories
- 14gprotein
- 46gcarbs
- 24gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 425°F (220°C).
- Cut cauliflower into florets; cut bell peppers into 1-inch strips; cut red onion into wedges.
- Drain and rinse chickpeas, reserving 1/4 cup of the can liquid.
- Juice 2 lemons. Chop parsley.
Roast veg
Toss cauliflower, peppers, and onion on a sheet pan with olive oil, smoked paprika, and salt. Spread in a single layer. Roast 25-30 minutes, flipping once, until deeply caramelized at the edges.
28 min · hands offBlitz tahini
In a food processor, blend tahini, lemon juice, garlic, and ice water until pale and fluffy - about 60 seconds. This is the texture secret.
1 min · hands onHummus
Add chickpeas, cumin, and salt to the tahini base. Process 2-3 minutes, scraping down sides, adding reserved chickpea liquid 1 tbsp at a time until silky.
3 min · hands onBuild bowls
Spread hummus across each bowl with the back of a spoon to make a swoop. Pile roasted veg on top. Drizzle with remaining olive oil, scatter za'atar and parsley. Serve with warm pita.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Swap 1:1 in the hummus; texture is even creamier.
Start quinoa with 1.5 cups water and pinch salt while veg roasts. Adds about 15 minutes.
Warm in oven last 3 minutes of roast.
Dice 1 cucumber and 1 cup cherry tomatoes, dress with lemon and olive oil. Adds about 5 minutes.
What keeps
Hummus keeps 5 days; roasted veg keeps 4 days. Assemble bowls day-of so the veg holds its texture.
Hummus freezes 1 month - thaw and whip with fresh lemon.
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