Go Back
Hummus has earned its place as a beloved staple in kitchens around the world, celebrated not only for its rich, creamy texture but also for its versatility as a nutritious dip and spread. Originating from the Middle East, this chickpea-based delight has transcended cultural boundaries, becoming a common feature at gatherings, picnics, and health-conscious dinners alike. The traditional preparation of hummus includes a blend of chickpeas, tahini, olive oil, lemon juice, and garlic, creating a flavor-packed dip that pairs beautifully with an array of vegetables, pita bread, or even as a spread on sandwiches.

Roasted Garlic Hummus Bowls

Discover the vibrant world of Savory Roasted Garlic Hummus Bowls, a delicious and nutritious twist on traditional hummus. Roasting garlic enhances its flavor, creating a sweet and mellow depth that pairs wonderfully with the earthy chickpeas and creamy tahini. This versatile dish is perfect for gatherings or a satisfying snack, featuring fresh vegetables and toppings that add color and crunch. Packed with protein and healthy fats, it's a heart-healthy choice for any diet. Enjoy as a meal or appetizer, and get creative by adjusting flavors and textures to suit your taste!
Print Recipe Pin Recipe

Ingredients
  

1 head of garlic

1 can (15 ounces) chickpeas, drained and rinsed

1/4 cup tahini

3 tablespoons freshly squeezed lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil, plus extra for drizzling

Salt and pepper, to taste

1/4 cup water (more as needed)

1 cup cooked quinoa

1 cup baby spinach

1/2 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 cup pickled red onions

Fresh herbs (such as parsley or cilantro) for garnish

Paprika or sumac for garnish (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Carefully cut off the top of the garlic head to reveal the individual cloves inside. Drizzle the exposed cloves with olive oil, then wrap the entire head in aluminum foil. Place it in the oven and roast for approximately 30-35 minutes, or until the cloves are soft and caramelized. Once done, remove from the oven and let it cool before handling.

    Make the Hummus: After the garlic has cooled, squeeze the roasted cloves from their skins directly into a food processor. To this, add the drained chickpeas, tahini, freshly squeezed lemon juice, ground cumin, 2 tablespoons of olive oil, salt, and pepper. Blend the mixture together until it’s smooth and creamy.

      Adjust Consistency: With the food processor running, gradually drizzle in water until the hummus reaches your desired consistency—creaminess that’s spreadable but not too thick. Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice to suit your preference.

        Prepare the Bowls: In serving bowls, start by adding a generous base layer of cooked quinoa. Use the back of a spoon to create a slight well for the hummus.

          Add Toppings: Spoon a generous helping of the roasted garlic hummus over the quinoa. Carefully layer fresh baby spinach, halved cherry tomatoes, diced cucumber, and pickled red onions on top. Finish with a light drizzle of olive oil and a sprinkle of paprika or sumac if you’re using it.

            Garnish and Serve: To finish, garnish the bowls with freshly chopped herbs for an extra pop of flavor. Serve the roasted garlic hummus bowls immediately, accompanied by pita chips or fresh veggie sticks for dipping.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 servings