Middle Eastern · main

Hummus Bowls with Crispy Chickpeas and Veggies

Name: Hummus Bowls with Crispy Chickpeas and Veggies
Prep time: 34 min
Total time: 34 min
Cuisine: Middle Eastern
Ingredients: chickpeas — 879 g; olive oil — 54 g; cumin — 7 g; smoked paprika — 3 g; salt — 9 g; red bell pepper — 100 g; zucchini — 100 g; garlic — 9 g; tahini — 73 g; lemon juice — 44 g; cold water — 79 g; english cucumber — 100 g; grape tomatoes — 237 g; red onion — 28 g; feta cheese crumbles — 28 g; pita bread — 400 g

Hummus Bowls with Crispy Chickpeas and Veggies reads nutty 5.5, citrus 5.0 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.7 / 10
Sweet & Fruity — 4.6 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 3.9 / 10
Rich & Fat — 7.0 / 10
Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Nutty 5.5 · Citrus 5.0 · Salinity 4.9 · Richness 4.8 · Umami 4.6 · Sourness 4.4 · Sweetness 4.0 · Allium 3.4 · Earthy 3.4 · Funk & Ferment 2.9 · Smoke 2.1 · Fruity 1.9 · Warm Spice 1.7 · Herbaceous 1.7 · Bitterness 1.7 · Floral 0.7

What's in it (16)

chickpeas — 879 g
olive oil — 54 g
cumin — 7 g
smoked paprika — 3 g
salt — 9 g
red bell pepper — 100 g
zucchini — 100 g
garlic — 9 g
tahini — 73 g
lemon juice — 44 g
cold water — 79 g
english cucumber — 100 g
grape tomatoes — 237 g
red onion — 28 g
feta cheese crumbles — 28 g
pita bread — 400 g

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 245.8 kcal, 11.5 g protein, 5 g fat, 39 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 425°F. Pat the chickpeas very dry with a towel, then divide them in half; set one half aside for the hummus. Toss the other half with 1 tablespoon olive oil, 1 teaspoon cumin, the smoked paprika, and 1/2 teaspoon salt on a rimmed sheet pan; spread in a single layer.
Roast the chickpeas until they're beginning to turn golden and dry-looking, 12 minutes.
Meanwhile, toss the bell pepper and zucchini with 1 tablespoon olive oil, 1 minced garlic clove, and 1/2 teaspoon salt on a second sheet pan.
Add the vegetable pan to the oven alongside the chickpeas; roast both until the chickpeas are deeply golden and audibly crackling and the vegetables are tender and browned at the edges, 15-18 minutes more, stirring once.
While the pans roast, make the hummus: in a food processor, combine the reserved chickpeas, tahini, lemon juice, remaining 2 garlic cloves, remaining 1/2 teaspoon cumin, and 1/2 teaspoon salt. Process 1 minute, scraping down the sides.
With the machine running, stream in the ice water, then the remaining 2 tablespoons olive oil; process until pale, light, and completely smooth, 2-3 minutes, adding a splash more ice water if it's still grainy.
In a small bowl, toss the cucumber, cherry tomatoes, and red onion with a squeeze of lemon juice and a pinch of salt.
Warm the pita directly over a gas flame or in a dry skillet until softened and lightly charred in spots, about 30 seconds per side.
Spread the hummus in a wide swoosh across each bowl. Top with the roasted vegetables, crispy chickpeas, cucumber-tomato relish, and crumbled feta; finish with a drizzle of olive oil and serve with the warm pita.

Dishes with a similar flavor shape

Roasted Vegetable and Hummus Grain Bowl — Middle Eastern
Crispy Halloumi Buddha Bowl with Lemon Tahini — Mediterranean
Roasted Green Beans With Greek Dressing — Greek
Brown Butter Sage Pasta with Roasted Butternut Squash — Italian
Butternut Squash Ravioli with Brown Butter and Sage — Italian

Keep reading: what nutty, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.