Lemon Garlic Hummus Bowls With Roasted Veggies – Bright, Creamy, and Satisfying
These bowls bring together creamy lemon garlic hummus, crisp roasted veggies, and fluffy grains for a meal that tastes fresh and satisfying. The flavors are clean and bright, with a zesty lift from lemon and plenty of garlicky depth. Everything comes together with simple pantry ingredients and a few easy steps.
It’s perfect for meal prep, but just as great for a weeknight dinner. Make it once, and you’ll find yourself craving it again and again.
Lemon Garlic Hummus Bowls With Roasted Veggies - Bright, Creamy, and Satisfying
Ingredients
- For the lemon garlic hummus: 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2–3 tablespoons fresh lemon juice (about 1 lemon)
- 1–2 cloves garlic, finely grated or minced
- 2–3 tablespoons extra-virgin olive oil
- 2–4 tablespoons cold water (as needed for texture)
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon fine sea salt, more to taste
- For the roasted veggies: 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 small red onion, sliced into wedges
- 1 small zucchini, sliced into half-moons
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
- For assembly: 2 cups cooked grains (quinoa, brown rice, or bulgur)
- 1 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley or cilantro
- Lemon wedges
- Crumbled feta or toasted seeds (optional)
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line one or two sheet pans with parchment for easy cleanup.
- Toss the veggies: Add sweet potato, bell pepper, red onion, zucchini, and broccoli to the pan.Drizzle with olive oil and sprinkle smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat and spread in a single layer.
- Roast: Bake for 22–28 minutes, stirring once halfway. Veggies should be tender with caramelized edges.If crowded, use two pans for better browning.
- Make the hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, scraping down sides as needed.
- Adjust texture: With the motor running, add cold water 1 tablespoon at a time until creamy and fluffy. Taste and adjust lemon, salt, and garlic.
- Cook the grains: If you haven’t already, cook quinoa, brown rice, or bulgur according to package directions.Fluff with a fork.
- Prep fresh add-ins: Chop cucumber, halve tomatoes, and roughly chop parsley or cilantro. Cut a few lemon wedges.
- Assemble the bowls: Add a scoop of grains to each bowl. Dollop a generous swirl of lemon garlic hummus.Top with roasted veggies, cucumber, tomatoes, and herbs.
- Finish: Squeeze fresh lemon over the top and add crumbled feta or toasted seeds if you like. Drizzle a little olive oil for shine and extra flavor.
- Serve: Enjoy warm, at room temperature, or chilled. These bowls are flexible and delicious any way you prefer.
What Makes This Recipe So Good
- Big flavor, simple ingredients: Lemon, garlic, tahini, and roasted vegetables create a bold, fresh taste without much fuss.
- Customizable: Use your favorite veggies, swap the grain, or add protein to make it your own.
- Great texture: Creamy hummus pairs with caramelized veggies and tender grains for the perfect bite.
- Meal-prep friendly: Everything stores well and tastes just as good cold, warm, or room temp.
- Nourishing and filling: You get fiber, plant protein, healthy fats, and lots of colorful produce.
What You’ll Need
- For the lemon garlic hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2–3 tablespoons fresh lemon juice (about 1 lemon)
- 1–2 cloves garlic, finely grated or minced
- 2–3 tablespoons extra-virgin olive oil
- 2–4 tablespoons cold water (as needed for texture)
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon fine sea salt, more to taste
- For the roasted veggies:
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 small red onion, sliced into wedges
- 1 small zucchini, sliced into half-moons
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
- For assembly:
- 2 cups cooked grains (quinoa, brown rice, or bulgur)
- 1 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley or cilantro
- Lemon wedges
- Crumbled feta or toasted seeds (optional)
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line one or two sheet pans with parchment for easy cleanup.
- Toss the veggies: Add sweet potato, bell pepper, red onion, zucchini, and broccoli to the pan.
Drizzle with olive oil and sprinkle smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat and spread in a single layer.
- Roast: Bake for 22–28 minutes, stirring once halfway. Veggies should be tender with caramelized edges.
If crowded, use two pans for better browning.
- Make the hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, scraping down sides as needed.
- Adjust texture: With the motor running, add cold water 1 tablespoon at a time until creamy and fluffy. Taste and adjust lemon, salt, and garlic.
- Cook the grains: If you haven’t already, cook quinoa, brown rice, or bulgur according to package directions.
Fluff with a fork.
- Prep fresh add-ins: Chop cucumber, halve tomatoes, and roughly chop parsley or cilantro. Cut a few lemon wedges.
- Assemble the bowls: Add a scoop of grains to each bowl. Dollop a generous swirl of lemon garlic hummus.
Top with roasted veggies, cucumber, tomatoes, and herbs.
- Finish: Squeeze fresh lemon over the top and add crumbled feta or toasted seeds if you like. Drizzle a little olive oil for shine and extra flavor.
- Serve: Enjoy warm, at room temperature, or chilled. These bowls are flexible and delicious any way you prefer.
How to Store
- Separate components: Store hummus, grains, roasted veggies, and fresh toppings in individual containers to keep textures crisp.
- Fridge: Hummus keeps 5–7 days; roasted veggies 3–4 days; cooked grains 4–5 days.
Fresh chopped cucumbers and tomatoes are best within 2–3 days.
- Reheating: Warm roasted veggies and grains in a skillet or microwave. Keep hummus cool or let it come to room temperature before serving.
- Freezer: Freeze cooked grains and roasted veggies up to 2 months. Thaw overnight and refresh in a hot pan.
Do not freeze hummus with fresh tomato or cucumber mixed in.
Benefits of This Recipe
- Balanced nutrition: Protein and fiber from chickpeas, whole grains, and veggies keep you satisfied.
- Weeknight-friendly: Most steps are hands-off, and the hummus comes together in minutes.
- Budget-wise: Uses affordable pantry staples and seasonal produce.
- Diet-flexible: Naturally vegan and dairy-free (skip the feta), with easy gluten-free options using gluten-free grains.
- Meal-prep ready: Scales up easily and packs well for lunches.
Pitfalls to Watch Out For
- Overcrowding the pan: If veggies are stacked, they steam instead of roast. Use two pans if needed.
- Under-seasoning: Veggies need enough salt and spices to stay vibrant after roasting. Taste and adjust.
- Dry hummus: Don’t be shy with water or lemon juice.
Blend longer and add liquid gradually for a silky texture.
- Uneven cutting: Keep veggie pieces similar in size for even cooking.
- Skipping the lemon finish: A fresh squeeze at the end lifts all the flavors. It’s small but important.
Recipe Variations
- Add protein: Top with crispy chickpeas, grilled chicken, baked tofu, or falafel.
- Change the grain: Try herbed couscous, farro, cauliflower rice, or a mix of quinoa and lentils.
- Spice it up: Add chili flakes to the veggies or a pinch of cayenne to the hummus.
- Creamy extras: Swirl in a spoonful of Greek yogurt to the hummus for extra tang (not vegan), or drizzle tahini sauce on top.
- Mediterranean twist: Add olives, pickled red onions, artichoke hearts, or a sprinkle of za’atar.
- Green boost: Toss in arugula or baby spinach and let the warm veggies wilt the greens slightly.
FAQ
Can I use store-bought hummus?
Yes. Choose a plain or lemon garlic flavor and add a squeeze of fresh lemon and a drizzle of olive oil to brighten it up.
Do I need a food processor to make hummus?
A food processor works best, but a high-speed blender also does the job.
In a pinch, mash by hand with a fork and add more olive oil and water for a rustic texture.
What vegetables roast best for these bowls?
Sturdy veggies like sweet potatoes, carrots, cauliflower, broccoli, zucchini, and bell peppers roast well. Mix colors and textures for the most satisfying bowl.
How can I make this gluten-free?
Use certified gluten-free grains like quinoa or brown rice. Everything else in the recipe is naturally gluten-free.
How do I make the hummus extra smooth?
Blend longer than you think, add cold water gradually, and use fresh tahini.
For ultra-smooth hummus, peel chickpeas or use canned chickpeas warmed briefly before blending.
Can I serve this cold?
Absolutely. It’s delicious cold or at room temp, which makes it perfect for packed lunches and picnics.
How do I keep the roasted veggies from getting soggy in the fridge?
Cool them completely before storing, keep them separate from fresh veggies, and reheat in a hot skillet or oven to bring back the edges.
In Conclusion
Lemon Garlic Hummus Bowls with Roasted Veggies are a fresh, flexible meal with big flavor and minimal effort. Creamy hummus, caramelized vegetables, and bright lemon make every bite satisfying.
Keep the components on hand, and you can assemble a nourishing bowl anytime. It’s simple, colorful, and the kind of meal you’ll look forward to all week.
