Roasted Veggie Hummus Bowl
This Roasted Veggie Hummus Bowl recipe is a fresh and healthy dish made with roasted vegetables, crispy chickpeas, and smooth homemade hummus. A perfect Mediterranean meal for meal prep, lunches, or light dinners.
Servings: 4 servings
Calories: 645kcal
Ingredients
Roasted Veggies
- 1 zucchini cut into half moons
- 1 red bell pepper cut into 1” squares
- 1 yellow bell pepper cut into 1” squares
- 8 ounces cherry tomatoes on the vine preferred
- 15 ounce garbanzo beans drained and rinsed
- 1 red onion small, cut into 1” squares
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon kosher salt or more to taste
Homemade Hummus
- 15 ounce garbanzo beans drained and rinsed and peeled
- ¼ cup tahini
- 2 tablespoons lemon juice freshly squeezed or more to taste
- 1 garlic clove or more to taste
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 tablespoons water cold, or add 2 more for smoothing
Toppings
- fresh parsley chopped
- olive oil a drizzle
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add the zucchini, bell peppers, tomatoes, garbanzo beans, and red onion to the prepared baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, and salt. Toss to coat evenly, then roast for 20–25 minutes.
- While the vegetables are roasting, prepare the hummus. In a food processor, combine the garbanzo beans, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth. For extra creaminess, peel the garbanzo beans before blending.
- With the processor running, add cold water one tablespoon at a time until the hummus becomes creamy and fluffy.
- To assemble, spread the hummus into a large serving bowl or plate, or use it as a base with additional grains such as quinoa or rice. Top with the roasted vegetables and garbanzo beans.
- Finish with a drizzle of olive oil and a sprinkle of fresh parsley. Serve and enjoy.
Notes
- Cut the veggies into similar sizes so they roast evenly and develop a nice caramelized edge.
- Don’t overcrowd the baking sheet. Use two pans if needed to help the veggies roast instead of steam.
- Toss the veggies halfway through roasting for even color and texture.
- Peel the chickpeas before blending for extra-smooth, creamy hummus.
- Use cold water or a few ice cubes when blending the hummus to make it light and fluffy.
- Taste the hummus as you go and adjust with more lemon juice, garlic, or salt to suit your preference.
- Let the roasted veggies cool slightly before adding them to the hummus so they don’t thin it out.
- Store the hummus and roasted veggies separately for up to 4 days to keep the textures fresh.
- Reheat the veggies in the oven at 400°F for about 10 minutes to bring back their crisp edges.
- Finish each bowl with a drizzle of olive oil and a sprinkle of parsley for a fresh, balanced flavor.
- This roasted veggie hummus bowl is delicious on its own, but you can add warm pita, flatbread, or a fresh salad on the side. A drizzle of lemon vinaigrette or a spoonful of baba ganoush also complements it nicely.
Nutrition
Calories: 645kcal | Carbohydrates: 73g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Sodium: 1198mg | Potassium: 1141mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1684IU | Vitamin C: 123mg | Calcium: 158mg | Iron: 8mg