Roasted Beet Hummus Bowls

• 2 medium beets, scrubbed and cut into 1-inch cubes
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 2 tablespoons sunflower seeds, toasted
• 1 tablespoon olive oil (for roasting)

Steps

1. 1 Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes, or until tender.
2. 2 While beets roast, prepare hummus. In a food processor, combine chickpeas, tahini, remaining olive oil, garlic, lemon juice, cumin, and a pinch of salt and pepper. Pulse until smooth.
3. 3 Divide mixed greens among 4 bowls.
4. 4 Spoon hummus into each bowl.
5. 5 Arrange roasted beets over the greens and hummus.
6. 6 Sprinkle with feta cheese, parsley, and sunflower seeds.
7. 7 Serve immediately and enjoy!

Nutrition

Tips

• For extra flavor, roast the garlic cloves along with the beets and add to the hummus.
• Use store-bought hummus to save time if needed.
• These bowls can be made ahead and stored separately, then assembled before serving.

Storage

Store beets and hummus separately in airtight containers in the fridge for up to 3 days. Reassemble before serving. Hummus can be reheated gently if desired.

Serving Suggestions

• Pair with warm pita bread for a complete meal.
• Add a poached egg for extra protein.

FAQ