Description
This Roasted Veggie and Hummus Bowl is a vibrant, wholesome dish featuring creamy hummus, beautifully roasted vegetables, and fresh garnishes. It’s colorful, customizable, and packed with flavor, making it ideal for a healthy lunch or dinner. Each bite blends earthy, sweet, and zesty elements in a satisfying plant-based meal.
Ingredients
For Roasted Vegetables:
- 2 carrots, sliced into coins
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, halved lengthwise
- 1 small eggplant or squash, cut into wedges
- 1 red onion, quartered
- 1 cup cherry tomatoes or roasted chickpeas
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp smoked paprika
- 1/2 tsp cumin (optional)
For Hummus:
- 1 1/2 cups cooked chickpeas (or 1 can, drained)
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp ground cumin
- Salt to taste
- 2–4 tbsp cold water, for blending
For Garnish:
- Fresh mint or parsley
- Toasted sesame seeds
- Olive oil or balsamic glaze (optional)
Instructions
- Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
- Wash and chop all vegetables into even-sized pieces.
- Toss vegetables and chickpeas/tomatoes in olive oil, salt, pepper, smoked paprika, and cumin.
- Spread them on the baking sheets in a single layer.
- Roast for 25-30 minutes, flipping halfway through.
- In a food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt.
- Add cold water gradually to reach a smooth, creamy hummus consistency.
- Spoon hummus into shallow bowls and swirl with the back of a spoon.
- Arrange roasted veggies on top of or around the hummus.
- Garnish with mint, sesame seeds, and optional drizzle of olive oil or balsamic.
- Prep Time: 20 minutes
- Cook Time: 30 minutes