Coconut Free Vegan Hummus Bowl
Total time50 min
Prep time20 min
Cook time30 min
4.8(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!