Ingredients
Hummus:
- 1 can chickpeas (15.5 oz) drained and rinsed
- 2 cloves garlic
- juice of one lemon
- 1/2 tsp salt
- 1/2 cup tahini
- 1/2 tsp cumin
- 3-4 tbsp ice water
- 1-2 tbsp extra virgin olive oil
Roasted Chickpea and Vegetable Bowls:
- 4 cups chopped vegetables (sweet potatoes, zucchini, broccoli, etc.)
- 1 can chickpeas (15.5 oz) drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups arugula to serve
- 2 tbsp balsamic vinegar to serve
- 2 tbsp hemp hearts to serve
- 2 tbsp pine nuts to serve
Crispy Feta Cheese:
- 1 block feta cheese cut into 1-inch thick pieces
- 1 tbsp cornstarch
- 2 tbsp olive oil
Instructions
Hummus:
Cover rinsed and drained chickpeas with water in a medium saucepan.
Bring to a boil and boil for about 20 minutes. Technically this step is not mandatory but my goodness, I am telling you, it makes the CREAMIEST hummus.
Drain chickpeas and discard water.
Add garlic, lemon and salt to a food processor and process until finely chopped.
Add the tahini and process again until it is thick and creamy.
Add the chickpeas and cumin.
With the motor running, add 2-3 tablespoons water and 1 tablespoon olive oil. Taste and adjust the consistency with more water or oil per your preference. Blend until hummus is smooth and creamy.
Roasted Chickpea and Vegetable Bowls:
Drizzle veggies and chickpeas with oil and seasonings and roast at 450 degrees for 22-25 minutes.
Assemble bowls with a big swoosh of hummus, roasted veggies, chickpeas, arugula, fried feta, balsamic vinegar, hemp seeds,and pine nuts. Enjoy!
Fried feta:
Coat the feta chunks in cornstarch and fry in olive oil over high heat for 1-2 min per side until crispy!