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Crispy Chickpea Hummus Bowls

Crispy Chickpea Hummus Bowls

Entrees

Course

Specialty Diet

Gluten-free

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Hummus:

1 can chickpeas (15.5 oz) drained and rinsed
2 cloves garlic
juice of one lemon
1/2 tsp salt
1/2 cup tahini
1/2 tsp cumin
3-4 tbsp ice water
1-2 tbsp extra virgin olive oil

Roasted Chickpea and Vegetable Bowls:

4 cups chopped vegetables (sweet potatoes, zucchini, broccoli, etc.)
1 can chickpeas (15.5 oz) drained and rinsed
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
2 cups arugula to serve
2 tbsp balsamic vinegar to serve
2 tbsp hemp hearts to serve
2 tbsp pine nuts to serve

Crispy Feta Cheese:

1 block feta cheese cut into 1-inch thick pieces
1 tbsp cornstarch
2 tbsp olive oil

Instructions

Hummus:

Cover rinsed and drained chickpeas with water in a medium saucepan.
Bring to a boil and boil for about 20 minutes. Technically this step is not mandatory but my goodness, I am telling you, it makes the CREAMIEST hummus.
Drain chickpeas and discard water.
Add garlic, lemon and salt to a food processor and process until finely chopped.
Add the tahini and process again until it is thick and creamy.
Add the chickpeas and cumin.
With the motor running, add 2-3 tablespoons water and 1 tablespoon olive oil. Taste and adjust the consistency with more water or oil per your preference. Blend until hummus is smooth and creamy.

Roasted Chickpea and Vegetable Bowls:

Drizzle veggies and chickpeas with oil and seasonings and roast at 450 degrees for 22-25 minutes.
Assemble bowls with a big swoosh of hummus, roasted veggies, chickpeas, arugula, fried feta, balsamic vinegar, hemp seeds,and pine nuts. Enjoy!

Fried feta:

Coat the feta chunks in cornstarch and fry in olive oil over high heat for 1-2 min per side until crispy!