Roasted Garlic Hummus Veggie Bowl
A vibrant bowl featuring creamy roasted garlic hummus, cooked quinoa, fresh veggies, and optional feta cheese for a colorful and satisfying meal.
Ingredients
For the Hummus
- 1 cup canned chickpeas, drained and rinsed
- 4 cloves garlic with skins on
- 2 tablespoons tahini
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons lemon juice
- Salt and pepper to taste
For the Bowl
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (any color), diced
- 1 cup baby spinach or mixed greens
- 0.25 cup feta cheese, crumbled optional
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the garlic cloves (with skins on) on a piece of aluminum foil, drizzle with olive oil, and wrap them up tightly.
- Roast in the oven for about 20-25 minutes or until the garlic is soft and fragrant. Allow to cool slightly before peeling them out of their skins.
Making the Hummus
- In a food processor, combine the roasted garlic (squeezed out of the skins), chickpeas, tahini, lemon juice, olive oil, salt, and pepper.
- Blend until smooth, adjusting the texture with water if needed (add one tablespoon at a time until the desired consistency is reached). Taste and adjust seasoning if necessary.
Assembling the Bowl
- In four serving bowls, divide the cooked quinoa as a base.
- Arrange the halved cherry tomatoes, diced cucumber, diced bell pepper, and baby spinach or mixed greens evenly over the quinoa.
- Spoon generous amounts of the roasted garlic hummus over the veggies and quinoa.
- Drizzle with additional olive oil and sprinkle feta cheese (if using) and fresh parsley on top.
- Serve immediately and enjoy your colorful and nutritious Roasted Garlic Hummus Veggie Bowl!
Notes
For added flavor, try roasting the veggies along with the garlic. Feel free to experiment with seasonal vegetables or different grains.