Middle Eastern · 40 min · Easy · 4 servings

Roasted Vegetable and Hummus Bowl

Name: Roasted Vegetable and Hummus Bowl
Total time: 40 min
Yield: 4 servings
Ingredients: 2 bell peppers, cut into strips; 2 zucchini, cut into half-moons; 1 red onion, cut into wedges; 1 can chickpeas, drained; 3 tbsp olive oil; 2 tsp ground cumin; 10.58 oz hummus; 1.06 oz parsley, chopped; 1 lemon, cut into wedges

A tray of vegetables roasted hard, spooned over shop-bought hummus with lemon and parsley. Assembly more than cooking, and endlessly adaptable.

~370 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free

Plan it:

Method

1
Fill the tray
Heat the oven to 475°F conventional (220°C fan). Toss the peppers, zucchini, onion and drained chickpeas on a large tray with the oil, cumin and plenty of salt. Spread them out in one layer.
2
Roast
⏱ 30 min
Roast for 30 minutes, shaking once, until the edges are browned and the chickpeas have crisped a little.
3
Spread the hummus
Spread the hummus thickly across the base of the wide bowls, one per serving, right to the edges — it is the sauce, not a side.
4
Pile and serve
Spoon the hot vegetables and chickpeas straight onto the hummus, scatter the parsley over, and serve with lemon wedges.

Notes

The heat of the vegetables softening the cold hummus underneath is the point, so serve immediately after they come out. Any firm vegetable works — this is a template, not a fixed list.

Cooking this later?Save to Pinterest

Method

Fill the tray

Roast

Spread the hummus

Pile and serve

Notes