Roasted Garlic Hummus Veggie Bowl
A delightful and nutritious dish featuring creamy roasted garlic hummus, vibrant vegetables, and hearty quinoa, perfect for a quick lunch or comforting dinner.
Ingredients
For the roasted garlic hummus
- 1 cup canned chickpeas, drained and rinsed Provides a creamy base packed with protein
- 4 cloves garlic, roasted Adds depth to your hummus
- 2 tablespoons tahini Adds a nutty flavor
- 2 tablespoons olive oil Plus more for drizzling
- 2 tablespoons fresh lemon juice Balances the flavors
- to taste none salt Enhances your dish
- to taste none pepper Enhances your dish
For the veggie bowl
- 1 cup cooked quinoa Fluffy and hearty foundation
- 1 cup cherry tomatoes, halved Adds a sweet burst
- 1 none cucumber, diced Provides refreshing crunch
- 1 none bell pepper, diced Add any color for vibrancy
- 1 cup baby spinach or mixed greens Adds a touch of earthiness
- ¼ cup crumbled feta cheese Optional, adds a savory touch
- to taste none fresh parsley, chopped Garnish for presentation
Instructions
Roasting Garlic
- Preheat your oven to 400°F (200°C). Place the garlic cloves, still in their skins, on a piece of aluminum foil. Drizzle them with olive oil and wrap the foil tightly around the cloves.
- Slide the foil-wrapped garlic into the oven and set a timer for 20-25 minutes.
- Once finished, let the garlic cool slightly, then squeeze the softened garlic from its skins.
Making the Hummus
- In your food processor, combine the roasted garlic, chickpeas, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy, adding water as necessary.
Assembling the Bowls
- In four serving bowls, start with a scoop of cooked quinoa as your base.
- Layer in the halved cherry tomatoes, diced cucumber, diced bell pepper, and baby spinach or mixed greens.
- Spoon a generous portion of the roasted garlic hummus over the veggies.
- Drizzle with olive oil, sprinkle with feta cheese if using, and garnish with fresh parsley.
- Serve immediately for the freshest experience.
Notes
For extra flavor, add ground cumin or paprika to your hummus. Store leftovers in an airtight container for up to 3 days. The hummus can be frozen for up to a month.