Hold on just a second. This is a bowl of mega GOODNESS and we need to break it down.
Starting on the bottom in a dramatic swirl, we have the extremely creamy, garlicky hummus that you made, piled high with roasted cauliflower spiced with paprika and cumin and oregano, a speckling of fresh juicy tomatoes and parsley, a generous shower of olive oil, salt, black pepper, and lemon juice. You can 100% stop there, or you can be extra (#teamextra) and add some hot pulled rotisserie chicken or a beautifully soft boiled egg. Scoop that entire thing up with a warm, super-soft pita and the day just got so much better.
These hummus bowls are:
- extremely comforting
- awake with flavor
- satisfying and super-filling
- creamy
- colorful
- nutritious
- JUST SO SUPER GOOD.
You Do You, Friend
Obviously you can make this your own by adding what you love or subtracting what you don’t – we welcome your personal chef’s touches and definitely want to hear about them in the comments.
Different proteins, veggies, toppings, herbs? The combo possibilities are endless.
And while we wait, our team will just be over here with our spoons and scoopy pitas very involved in these veg-loaded, salty and lemon-juicy, awesomely yummy hummus bowls.
Other Yummy Recipes with Hummus
- How to Make Hummus
- Curry Hummus
- Roasted Garlic & Rosemary Pumpkin Hummus
- Moroccan-Spiced Chickpea Glow Bowl
- Mediterranean Quinoa Bowls
Check Out Our Video For How To Make Hummus Bowls:
Roasted Cauliflower Hummus Bowls
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Total Time: 1 hour -
Yield: 4-5 servings
Print Recipe
Pin RecipeDescription
These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.
Ingredients
Roasted Cauliflower:
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon each paprika, cumin, and oregano
- a pinch of black pepper
Hummus
- 2 14-ounce cans chickpeas, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup water
- 2 cloves garlic
- 1 1/2 teaspoons kosher salt
- juice of two lemons (more or less to taste)
Serve with:
- chopped fresh tomato
- minced fresh parsley
- soft boiled egg or pulled rotisserie chicken
- warm pita ()
- harissa
- olive oil, kosher salt, black pepper
Instructions
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Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.
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Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.
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Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.
Notes
You can eat this hot or cold! You can add tahini to the hummus if you want. I don’t always have it on hand, which is why I regularly make hummus without it. And it’s delicious either way. Other protein ideas: ground beef, grilled chicken, halloumi.
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Category: Lunch
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Method: Mix
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Cuisine: Mediterranean-Inspired
Keywords: hummus bowls, homemade hummus, vegetarian lunch, vegan lunch
One More Thing!
This recipe is part of our collection of best healthy gluten-free recipes. Check it out!
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