Anti Inflammatory Vegan Hummus Bowl

Total time50 min

Prep time20 min

Cook time30 min

4.8

(18)

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Ingredients

4 servings

For the hummus

2 cans (15 oz each) chickpeas, drained and rinsed, divided
½ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
½ tsp ground cumin
½ tsp salt
3–5 tbsp ice water
1 tbsp olive oil

For the roasted chickpeas

1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 ½ tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp salt

For the bowls

1 english cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
2 tbsp olive oil, for drizzling
1 tbsp za'atar

For serving

pita bread, warmed (optional)
Can be omitted
pita bread

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Spread the patted-dry chickpeas for roasting in a single layer on the prepared baking sheet. Drizzle with 1 1/2 tbsp olive oil and toss with the smoked paprika, cumin, cayenne, and 1/4 tsp salt until evenly coated. Roast for 25–30 minutes, shaking the pan once halfway through, until the chickpeas are deep golden and crisp on the outside.

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