YOUR SOLIN GENERATED RECIPE
Creamy Hummus Bowl with Crispy Roasted Chickpeas and Fresh Vegetables
Enjoy a vibrant bowl featuring a silky, homemade hummus base powered by chickpeas and tahini, topped with crunchy roasted chickpeas and a medley of fresh, crisp vegetables. A dollop of nonfat Greek yogurt adds a tangy creaminess, making each bite both satisfying and refreshing.
INGREDIENTS
0.75 cup canned chickpeas (for hummus)
1 tbsp tahini
1 clove garlic
2 tbsp fresh lemon juice
1 tsp olive oil
0.5 cup crispy roasted chickpeas
0.5 cup nonfat Greek yogurt
0.25 medium cucumber
0.5 cup cherry tomatoes
0.25 cup red bell pepper
Salt, cumin, paprika, and pepper to taste
PREPARATION
Drain and rinse the chickpeas intended for the hummus. Reserve 0.75 cup for the hummus and set aside additional chickpeas for roasting if not using pre-measured ones.
In a food processor, combine the 0.75 cup chickpeas, 1 tbsp tahini, 1 clove garlic, 2 tbsp lemon juice, and 1 tsp olive oil. Blend until smooth, adding a little water if needed to reach a creamy consistency. Season with salt and a pinch of cumin.
Preheat your oven to 425°F. Toss the reserved 0.5 cup chickpeas (or additional chickpeas) with a dash of olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.
Chop the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.
To assemble the bowl, spread a generous layer of the whipped hummus on a serving dish. Top with the crispy roasted chickpeas and arrange the fresh chopped vegetables around the bowl.
Add a dollop of nonfat Greek yogurt on top as a creamy garnish and finish with an extra light sprinkle of your favorite spices if desired.
Enjoy immediately for the best texture contrast between creamy hummus and crispy chickpeas.