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Roasted Cauliflower Hummus Bowls

14 reviews / 4.9 average

Hold on just a second. This is a bowl of mega GOODNESS and we need to break it down.

Starting on the bottom in a dramatic swirl, we have the extremely creamy, garlicky hummus that you made, piled high with roasted cauliflower spiced with paprika and cumin and oregano, a speckling of fresh juicy tomatoes and parsley, a generous shower of olive oil, salt, black pepper, and lemon juice. You can 100% stop there, or you can be extra (#teamextra) and add some hot pulled rotisserie chicken or a beautifully soft boiled egg. Scoop that entire thing up with a warm, super-soft pita and the day just got so much better.

These hummus bowls are:

  • extremely comforting
  • awake with flavor
  • satisfying and super-filling
  • creamy
  • colorful
  • nutritious
  • JUST SO SUPER GOOD.

You Do You, Friend

Obviously you can make this your own by adding what you love or subtracting what you don’t – we welcome your personal chef’s touches and definitely want to hear about them in the comments.

Different proteins, veggies, toppings, herbs? The combo possibilities are endless.

And while we wait, our team will just be over here with our spoons and scoopy pitas very involved in these veg-loaded, salty and lemon-juicy, awesomely yummy hummus bowls.

Other Yummy Recipes with Hummus

Check Out Our Video For How To Make Hummus Bowls:

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Roasted Cauliflower Hummus Bowls


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 45 servings 1x

Description

These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.


Ingredients

Scale

Roasted Cauliflower:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon each paprika, cumin, and oregano
  • a pinch of black pepper

Hummus

  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 cloves garlic
  • 1 1/2 teaspoons kosher salt
  • juice of two lemons (more or less to taste)

Serve with:

  • chopped fresh tomato
  • minced fresh parsley
  • soft boiled egg or pulled rotisserie chicken
  • warm pita (😍)
  • harissa
  • olive oil, kosher salt, black pepper

Instructions

  1. Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.
  2. Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.
  3. Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.

Notes

You can eat this hot or cold! You can add tahini to the hummus if you want. I don’t always have it on hand, which is why I regularly make hummus without it. And it’s delicious either way. Other protein ideas: ground beef, grilled chicken, halloumi.

  • Category: Lunch
  • Method: Mix
  • Cuisine: Mediterranean-Inspired

Keywords: hummus bowls, homemade hummus, vegetarian lunch, vegan lunch

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One More Thing!

This recipe is part of our collection of best healthy gluten-free recipes. Check it out!

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Recipe rating

53 Comments

  1. Pinch of Yum Logo
    Julie C.

    You had me at the phrase “roasted cauliflower” (and extra extra hooked when I saw the word “hummus”). Making this for dinner this weekend for sure!

  2. Pinch of Yum Logo

    I love roasted vegetables. Will definitely be giving this a try. I am not big on hummus but the recipe looks delicious nonetheless.

  3. Pinch of Yum Logo
    Kristin

    What a brillant idea! This is a great option for some vegan company I’m having this weekend. I’ll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra colour.






        1. Pinch of Yum Logo
          Adam

          Live this recipe! We have hummus bowls on the reg and most of the time add zhug and/or sambal oklek to them. They’re amazing and so satisfying!






  4. Pinch of Yum Logo
    jennifer

    thank you for this recipe! this is day two of me having this meal for lunch. the flavors of the roasted cauliflower were so so good – love this combination. I ended up stuffing the entire “bowl” mixture into a pita and eating it that way, as it was easier for me to keep all the toppings contained. I added feta and green olives as well.






  5. Pinch of Yum Logo
    Virginie

    I am a french reader since many years now but this is my first comment ! I love al the fantastic “recettes” that I find in this blog .So thanks a lot Lindsay ! Just a little trick to peel the skin off very quickly : drain the chickpeas first and pour them into a big bowl of water. Now use your hands and move your fingers around the chickpeas … All the skins go out and float on the water !

  6. Pinch of Yum Logo
    Connie

    This was delicious for lunch today! I took a shortcut and used hummus I already had. Another great idea!!






  7. Pinch of Yum Logo

    What a Great Thought! This is a great option for some vegan company I’m having this weekend. I’ll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra color.






  8. Pinch of Yum Logo
    Briana G

    This looks delicious! I can’t wait to try. I’m wondering if you meant harissa sauce or harissa seasoning? In the video, it looks like you added seasoning at the end?

  9. Pinch of Yum Logo
    Diane

    Great recipe! Thank you! My family LOVES the hummus! The dish brings together a delicious combination of vegetarian flavors. I used virginie’s tip in the comments for skinning the chickpeas and it worked very well.

  10. Pinch of Yum Logo

    Um. Wow. This is one of the best recipes I’ve made in a long time. Thank you! I even made the sauce with almond yogurt because we don’t do dairy, and it was still amazing.






  11. Pinch of Yum Logo

    I made this yesterday and it was really really yumm! The only ‘issue’ is that i blindly followed your recipe but i guess my two lemons were a lot juicier than yours because the juice of two lemons was definitely too much in the hummus. Next time i will slowly be adding it and tasting it in between 😀 But it was really good , my parents had also improved ( and its pretty hard to please them with food 😀 ) Thank you for the recipe! I am trying a different one today 🙂

  12. Pinch of Yum Logo
    Jenni

    I used Ras el hanout seasoning for the cauliflower and used my own hummus recipe. This was a great recipe to riff on. Thanks for the inspiration!