YOUR SOLIN GENERATED RECIPE
Creamy Roasted Garlic Hummus Bowl with Fresh Vegetables
Enjoy a vibrant and nutritious bowl featuring a silky, roasted garlic-infused hummus paired with crisp, fresh vegetables and a creamy dollop of nonfat Greek yogurt. This bowl offers a delightful blend of textures and tangy flavors, perfect whether it's breakfast, lunch, or dinner. The rich hummus base is complemented by refreshing cucumber, sweet red bell pepper, and crunchy carrots for a wholesome, satisfying meal.
INGREDIENTS
1 cup Canned Chickpeas (164g)
1 tbsp Tahini (15g)
3 cloves Roasted Garlic (9g)
1 tsp Extra Virgin Olive Oil (5g)
1 tbsp Fresh Lemon Juice (15g)
3/4 cup Nonfat Greek Yogurt (170g)
1/2 cup Cucumber, sliced (52g)
1/2 cup Red Bell Pepper, sliced (75g)
1/2 cup Carrot, sliced (61g)
Salt, Pepper & Paprika to taste
PREPARATION
Preheat a small oven or toaster oven to 400°F. Slice the top off a garlic head to expose the cloves, drizzle with a small amount of olive oil, wrap in foil, and roast for about 25-30 minutes until soft and caramelized.
In a food processor, combine the rinsed chickpeas, tahini, roasted garlic cloves, lemon juice, and a drizzle of olive oil. Blend until smooth. Add a little water if needed to reach a creamy consistency. Season with salt, pepper, and a pinch of paprika.
Gently fold in the nonfat Greek yogurt to the hummus mixture to create an extra creamy texture and boost protein content. Adjust seasoning to taste.
Prepare the fresh vegetables by slicing the cucumber, red bell pepper, and carrot into bite-sized pieces.
Assemble the bowl by spreading a generous layer of the creamy roasted garlic hummus mixture at the base. Arrange the fresh vegetables on top in sections, creating a colorful mosaic.
Serve immediately or chill for 15 minutes to let the flavors meld. Enjoy this versatile bowl for breakfast, lunch, or dinner.