Roasted Cauliflower Hummus Bowls

Roasted Cauliflower Hummus Bowls are perfect for lunch, a snack, or a party platter! Protein-packed hummus is spooned into bowls and topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.

Course Appetizer, lunch

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword Hummus, Hummus Bowls

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 318kcal

Author Katie Trant

Ingredients

Roasted Cauliflower

1 large cauliflower broken down into florets
2 Tablespoons extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon chili powder
salt and pepper
¼ cup raw pumpkin seeds

Hummus

2 14 ounce cans chickpeas drained and rinsed
½ cup tahini paste
1 large lemon juiced
1 clove garlic
½ cup cold water
salt and pepper

US Customary - Metric

Instructions

Preheat your oven to 200°C / 400°F.
Spread the cauliflower florets out into a single layer on a baking sheet. Drizzle with extra virgin olive oil, adding more as needed to make sure the cauliflower is well coated. Sprinkle with cumin, chili powder, salt, and pepper, and toss to evenly coat the cauliflower with the spices.
1 large cauliflower, 2 Tablespoons extra virgin olive oil, 1 teaspoon ground cumin, ½ teaspoon chili powder, salt and pepper
Place the cauliflower into the oven and roast for 15 minutes.
Remove from the oven, turn the cauliflower, and sprinkle with the pumpkin seeds.
¼ cup raw pumpkin seeds
Replace in the oven and roast for another 10-15 minutes, until the cauliflower is golden and the pumpkin seeds are toasted.
While the cauliflower is roasting, prepare the hummus.
Combine chickpeas, tahini, garlic, lemon juice, and salt in a food processor. Pulse a few times to break down the chickpeas.
2 14 ounce cans chickpeas, ½ cup tahini paste, 1 large lemon, 1 clove garlic, ½ cup cold water, salt and pepper
With the food processor running, add the cold water in a slow stream. Stop the food processor and scrape down the sides. Taste, adjust seasonings, and add any extra water to achieve the desired consistency.
To serve, spoon hummus into the bottom of four bowls. Spread and swirl into an even layer. Add ¼ of the roasted cauliflower and pumpkin seeds over the top of each bowl.
Drizzle with good olive oil, sprinkle with salt and pepper. Serve with warm pita bread.

Notes

Nutrition values are an estimate only

Nutrition