Hummus is way more than just a dip. This delicious mix is made from simple chickpeas, rich tahini, a splash of lemon juice, hearty garlic, and smooth olive oil. It’s a big part of Middle Eastern food but has easily become a favorite in kitchens worldwide.
Combining smooth and tangy hummus with the nutty, slightly sweet vibes of roasted cauliflower hits differently. It’s an amazing taste experience for food lovers.
Why This Dish Will Win Your Heart
Even though you must wait for the cauliflower to roast, this meal is easy to make and ready in under 30 minutes. You’ll love its simplicity.
Ingredients
Roasted Cauliflower:
- 1 head cauliflower, cut into florets
- 1 TBS olive oil
- 1/2 TBS kosher salt
- 1 TBS each of paprika, cumin, and oregano
- A pinch of black pepper
Hummus
Homemade is our favourite, but feel free to grab store-bought hummus if you’re in a hurry!
- 2 14-ounce cans of chickpeas, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup water
- 2 cloves garlic
- 1 TBS Tahini
- 1 1/2 TBS 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
Step 1 For Cauliflower
Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet lined with parchment paper. Drizzle on some oil, then toss it with the spices. Pop it in the oven and roast for about 25-30 minutes.
Step 2 For Hummus
You could totally go for some store-bought hummus to make things easier. If not, peel the skin off all those chickpeas. It takes a bit of time (around 20 minutes), but trust me, you’ll end up with the smoothest hummus ever! Once you’re done peeling (optional but highly recommended), throw those chickpeas in a blender or food processor along with all the other goodies like olive oil, garlic, salt, and lemon juice. Blend until it’s super smooth and creamy.
Step 3 For Serving
Spread a nice, thick layer of hummus on a plate. Pile on some cauliflower. Toss in some chopped tomatoes, fresh parsley, harissa, a soft-boiled egg, or whatever suits your taste. Drizzle some olive oil and sprinkle it with salt and pepper. Yum! You are done with the recipe now.
Hey Reminder
You can enjoy this dish, hot or cold! If you’re feeling adventurous, add some tahini to the hummus. Don’t worry if you don’t have it; the hummus tastes great either way. Try ground beef, grilled chicken, or halloumi for some protein variety.
Get ready to hummus your way to happiness with these bowlfuls of joy because they are;
- Really comforting
- Awake with flavor
- Really satisfying and super filling
- Smooth and creamy
- So colorful and vibrant
- Healthy and Nutritious
- Just really awesome
Nutritional Information
Total Fat……………………………………………………………………..…………..17.3g
0%Cholesterol………………………………………………………………..…………..0mg
44%Sodium…………………………………………………………………..……..1014.2mg
13%Total Carbohydrate………………………………………………………………..35.1g
37%Dietary Fiber………………………………………………………………..……..10.5g
Sugars…………………………………………………………………………………… 8g
22%Protein………………………………………………………………………………..11g
1%Vitamin A………………………………………………………………………….12.9µg
99%Vitamin C………………………………………………………………………….88.9mg
13%Iron.…………………………………………………………………………………..2.3mg
14%Potassium…………………………………………………………………………..665.1mg
13%Phosphorus………………………………………………………………………..166.4mg
Additional Info About Recipe
- Serving Size: This recipe serves about four folks, making it a great meal for a small group or family get-together.
- Prep Time: Plan on spending about 10 minutes prepping the ingredients for a smooth and efficient cooking session.
- Cook Time: Roasting cauliflower just right usually takes 25 to 30 minutes, giving you plenty of time to prepare the rest of the dish.
- Course: Consider this recipe your go-to main course, serving up a delicious, well-rounded meal perfect for lunch or dinner.
- Cuisine: Inspired by Middle Eastern culinary traditions, this dish serves a delicious blend of flavors and textures, bringing a taste of the vibrant cuisine of the region right to your table.
Are Hummus Bowls Good for You?
We might have been too eager. Hummus bowls are a solid, healthy pick. This hummus bowl recipe? Super healthy, like next level! It’s packed with chickpea goodness from the hummus roasted chickpeas and cauliflower. It’s always a good call. And why are chickpeas so good for you? Oh, a million reasons, seriously! Chickpeas:
- It helps control blood sugar as it digests slowly.
- Packed with soluble fiber, which is awesome for digestion and helps lower cholesterol.
- They’re a great vegetarian protein source, packing nearly 40 grams per cup.
- Plus, chickpeas are awesome for getting your calcium and magnesium fix!
Feeling The Hummus Vibes? Tell Us If This Bowl Hits The Spot!
Of course, you can make it your own by adding stuff you love or ditching what you’re not into – think of different proteins, veggies, toppings, and herbs. The combo options are endless!
Loaded with protein and vegan, this super-healthy hummus bowl with roasted cauliflower and crispy chickpeas shows how fun it is to enjoy nourishing food.
Try this super healthy, simple hummus bowl recipe and tell us your thoughts. Alright? Snap a pic and share it with us so we can check it out! Enjoy your meal!
Baby Eggplant Parmesan Recipe
Ingredients
For The Sauce:
- 2 tablespoons Extra-virgin olive oil
- 1 large clove garlic (peeled and smashed)
- 1 Shallot (chopped)
- 1/4 teaspoon Kosher salt
- 1 cup Jarred tomato-basil sauce (such as Giada De Laurentiis for Target)
- 1/4 cup Fresh basil (finely chopped)
- 1 teaspoon Dried oregano
- 1/8 teaspoon Dried red pepper flakes (crushed)
- 1/4 teaspoon Balsamic vinegar
For The Eggplant:
- 1/2 cup All-purpose flour
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Panko breadcrumbs
- 2 Large egg whites
- 2 Japanese eggplants (sliced into 1/4-inch-thick slices)
- 2/3 cup Olive oil
- 1/2 cup Whole-milk mozzarella (coarsely grated)
- 1/2 cup Parmesan (finely grated)
- Small fresh basil leaves (For garnish)
Instructions
For The Sauce
- In A medium saucepan, heat the oil over high heat. Add shallots garlic and salt. Stir for about 2 minutes or until fragrant.
- Add the tomato sauce, oregano, basil and red pepper (crushed). Simmer the sauce for about 5 minutes or until the flavours blend and the sauce thickens, stirring continuously. stir in the vinegar.
For The Eggplant
- In a shallow bowl, combine flour, salt and pepper. Add the panko breadcrumbs to another shallow bowl.
- In a medium bowl, whisk the egg whites until frothy. Take each slice of eggplant and dip it into the flour mixture. Then, dip it into the beaten egg whites. Finally, coat it completely by dipping it into the panko breadcrumbs.
- In a medium skillet, heat the oil over medium-high heat for about 2-3 minutes.
- Add half the eggplant slices into the skillet and cook for about 1-2 minutes or until golden brown.
- Transfer the eggplant to a plate that is lined with a paper towel.
- Preheat a broiler. in a small bowl, combine the mozzarella and Parmesan until well blended.
- Pour about one heaping teaspoon of the sauce on each slice of eggplant. Add a rounded teaspoon of the cheese mixture on top, spreading it out to cover the slice and pressing gently so it sticks.
- Transfer the eggplant slices to a rimmed baking sheet. Broil for about 1 to 2 minutes or until the cheese melted.
- Place the mini eggplant Parmesans on a platter and decorate each one with a small basil leaf. Allow them to sit for 2 to 3 minutes before serving.
