Eosinophilic Esophagitis Friendly Vegan Hummus Bowl
Total time50 min
Prep time20 min
Cook time30 min
4.8(18)
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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.
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