Roasted Veggie Bowl With Chive Hummus
A roasted veggie bowl with bright green chive hummus, caramelized summer vegetables, and chickpeas two ways. Built on couscous but works with any grain. The age old vegan trick of hummus as sauce, taken to new hummus heights.
Ingredients
For the roasted vegetables:
- 1 red bell pepper sliced into 1/2-inch-thick pieces
- 1 Japanese eggplant or equivalent, sliced into 1/2-inch-thick half-moons
- 8 ounces cremini mushrooms sliced in half
- 1 medium red onion quartered and thickly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 1/2 cups cooked chickpeas
For the fresh chive hummus:
- 1 1/2 cups cooked chickpeas see headnote
- 1 clove garlic
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 cup chopped chives plus more for garnish
For the bowl:
- 4 cups cooked couscous or other grain, cooked according to package directions
- 4 cups loosely packed baby arugula
- A few tablespoons chopped fresh flat-leaf parsley for garnish
Instructions
Roast the veggies:
- Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper. Toss the red pepper, eggplant, mushrooms, and onion with the olive oil, salt, and pepper to taste and spread in a single layer. Roast for about 20 minutes, flip, then roast for another 10 to 15 minutes until tender and browned. Toss in the chickpeas during the last few minutes to warm through.
Make the hummus:
- In a blender or food processor, pulse the chickpeas and garlic to get them chopped. Add the tahini, lemon juice, olive oil, salt and chives and blend, adding a few tablespoons of the reserved chickpea cooking liquid until the hummus is smooth and pourable.
Assemble:
- Spoon the couscous into each bowl and top with the arugula and roasted veggies. Serve with the hummus spooned over and extra chives or parsley for garnish.
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