Hummus Bowl
00h 20Packed with protein-rich chickpeas, creamy avocado, and crunchy vegetables, this dish is as satisfying as it is nutritious. The sweet and savoury combination of roasted sweet potato, red cabbage, and a hint of chili adds a burst of flavour to the creamy hummus base. This bowl is perfect for a light lunch, a hearty dinner, or a healthy snack.
Ingredients and Method
Ingredients
- For the hummus:
- 1 cup cooked chickpeas
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1/4 tsp ground cumin
- For the toppings:
- 1 medium sweet potato (small cubes)
- 1/2 avocado (sliced)
- 1/4 red cabbage (shredded)
- 1 carrot (shredded)
- Handful dried chilli flakes
Method
- Prepare the sweet potato: Preheat oven to 400°F (200°C). Toss sweet potato cubes with a little olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Make the hummus: In a food processor or blender, combine 1/2 cup of chickpeas, tahini, lemon juice, olive oil, garlic, cumin, paprika, salt, and pepper. Blend until smooth. Adjust seasonings to taste.
- Assemble the bowl: Spoon hummus into a bowl. Top with roasted sweet potato cubes, sliced avocado, shredded red cabbage, shredded carrots and chickpeas.
- Finish: Sprinkle with chilli flakes to taste.
- Optional: For extra flavor, you can add a drizzle of olive oil and a squeeze of fresh lemon juice to the finished bowl.
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