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Lemon Garlic Hummus Bowls With Roasted Veggies - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line one or two sheet pans with parchment for easy cleanup.
  2. 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.
  3. Roast: Bake for 22–28 minutes, stirring once halfway. Veggies should be tender with caramelized edges. If crowded, use two pans for better browning.
  4. 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.
  5. 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.
  6. Cook the grains: If you haven’t already, cook quinoa, brown rice, or bulgur according to package directions. Fluff with a fork.
  7. Prep fresh add-ins: Chop cucumber, halve tomatoes, and roughly chop parsley or cilantro. Cut a few lemon wedges.
  8. 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.
  9. 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.
  10. Serve: Enjoy warm, at room temperature, or chilled. These bowls are flexible and delicious any way you prefer.