Protein-packed and completely vegan, this super-healthy hummus bowl with roasted cauliflower and crispy chickpeas is a perfect example of how exciting it can be to eat good, nourishing food.
Ingredients
- 1 tablespoon za’atar, plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 4 cups cauliflower florets (from 1 large head)
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 cups Classic Hummus
- 1 cup loosely packed arugula or microgreens
- 1 large carrot, peeled and ribboned (see Note)
- 4 tablespoons finely chopped fresh mint
Directions
- Preheat the oven to 400°F with a rack in the center position.
- In a small bowl, mix together the za’atar, cumin, salt, paprika, and cayenne. On a rimmed sheet pan, combine the cauliflower, chickpeas, and olive oil. Toss to coat well. Sprinkle on the spice mixture, toss to coat, and spread the cauliflower and chickpeas into a single layer. Bake for 30 minutes, or until the cauliflower is golden brown and the chickpeas are crispy. Remove from the oven and let cool slightly.
- Smear the hummus onto the bottoms of 4 bowls, dividing evenly. Add the roasted cauliflower and chickpeas. Scatter the arugula, carrot, and mint over the top. Drizzle each bowl with more olive oil and sprinkle with a pinch of za’atar.
Note: Ribboning a carrot is easy— just run a vegetable peeler straight down its length.