This is one of those recipes that originated as an off-the-cuff concept while speedily scanning the grocery store aisles a mere hour before dinner. I see hummus, we've got veggies at home, I'll grab some pita. The hummus bowls — basically a pile of juicy roasted veggies over creamy hummus — were so well-received that they now regularly appear on our meal planning list. This smoky, tangy edition is the version I love most.
Take Advantage of the Shortcuts
This meal starts with purchased hummus, so buy the version you love best. Roast whatever vegetables you have on hand with a generous sprinkle of smoked paprika until they are tender on the inside and crispy at the edges. (Broccoli, cauliflower, and sweet red onion are a nice mix.) Hit the veggies with a squeeze of lime before adding them to the bowls. Top with parsley to keep everything feeling fresh and vibrant.
This is one dish where you'll want to make more than you need. The leftovers are perfect for a packed lunch!
Smoky Roasted Vegetable Hummus Bowl
2 medium heads broccoli, cut into 2-inch florets
1 medium head cauliflower, cut into 2-inch florets
2 medium red onions, thickly sliced
2 teaspoons smoked paprika
1/2 teaspoon salt
2 tablespoons olive oil
1/2 medium lime, cut into 2 wedges
2 cups hummus
1/4 cup fresh parsley leaves, coarsely chopped
Toast or toasted pita, for serving (optional)
Arrange 2 racks to divide the oven into thirds and heat to 400°F.
Divide the broccoli, cauliflower, and red onion between 2 rimmed baking sheets. Sprinkle the smoked paprika and salt over all the vegetables, drizzle with the oil, and toss to evenly distribute.
Spread into an even layer and roast until the vegetables are tender and browning at the edges, stirring halfway through, about 40 minutes total. Remove from the oven and squeeze a lime wedge over each baking sheet.
Divide the hummus among 4 shallow bowls. Top each with an equal portion of the roasted vegetables, and garnish with the parsley. Serve with toast or toasted pita, if desired.
- Pita option: Upgrade the toast for serving with crispy garlic pita toasts
- Storage: The leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 5 days.