Recipes

Smoky Veggie Hummus Bowl

Prep time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
2 servings
Fibre source, High protein, Low salt, Low saturated fat, Low sugar
Gluten Free, Pescetarian, Vegetarian

A light and flavourful meal that packs in seven different plants and is packed full of fibre. This delicious, smoky hummus bowl proves that hummus can form a main dish, not just a side or snack. Enjoy alone as a light lunch or pair it with some wholemeal pitta for a more substantial meal.


Method

  1. Preheat the oven to 200°C. Place the broccoli, cauliflower, red pepper and red onion in a roasting dish, toss with the olive oil, salt and smoked paprika and roast for 30-40 minutes until starting to turn crisp.
  2. Make the hummus. Place all the hummus ingredients together in a food processor and blitz until smooth.
  3. Spread the hummus over the bottom of two bowls and top with the roasted veggies. Sprinkle with the fresh parsley and squeeze a lime wedge over each bowl. Serve alone or pair it with some pitta for a more substantial meal.

    Ingredients

  • For the veggies:
  • 1 broccoli head, cut into bite size florets
  • ½ cauliflower head, cut into bite size florets
  • 1 red pepper, thickly sliced
  • 1 red onion, thickly sliced
  • 1 tsp olive oil
  • Pinch of salt
  • 1 tsp smoked paprika
  • 2 lime wedges
  • Handful fresh parsley, roughly chopped
  • For the hummus:
  • 400g tinned chickpeas, drained
  • 2 cloves garlic, crushed
  • 1 tbsp lemon juice
  • 2 tbsp 0% Greek yoghurt
  • Pinch of salt
  • Pinch of black pepper

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