Cuisine: Mediterranean / Middle Eastern
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4
🫒 Ingredients
For the Hummus Base:
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1 can (15 oz) chickpeas, drained and rinsed
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2 tablespoons tahini (sesame paste)
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2 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 garlic clove, minced
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2–3 tablespoons cold water (to adjust consistency)
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Salt and pepper, to taste
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½ teaspoon cumin (optional, for earthiness)
For the Roasted Vegetables:
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1 small zucchini, sliced into rounds
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1 red bell pepper, diced
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1 small eggplant, diced
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1 cup cherry tomatoes, halved
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1 small red onion, cut into wedges
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3 tablespoons olive oil
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1 teaspoon dried oregano
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½ teaspoon smoked paprika
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Salt and pepper, to taste
For the Tahini Drizzle:
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3 tablespoons tahini
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2 tablespoons lemon juice
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1 tablespoon olive oil
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1–2 tablespoons warm water (to thin)
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½ teaspoon garlic powder
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Pinch of salt
Optional Toppings:
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Cooked quinoa or brown rice
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Kalamata olives
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Crumbled feta cheese
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Fresh parsley or mint
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Toasted pine nuts or sesame seeds
🔥 Instructions
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Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss zucchini, bell pepper, eggplant, tomatoes, and onion with olive oil, oregano, paprika, salt, and pepper.
Spread on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway, until tender and lightly charred. -
Prepare the Hummus Base
In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin (if using), salt, and pepper.
Blend until smooth, scraping down the sides as needed.
Add water gradually, one tablespoon at a time, until creamy and spreadable. Taste and adjust seasoning. -
Make the Tahini Drizzle
In a small bowl, whisk together tahini, lemon juice, olive oil, warm water, garlic powder, and salt until smooth.
Adjust consistency — it should be pourable but not too runny. -
Assemble the Bowls
Spread a generous scoop of hummus on the bottom of each bowl or plate.
Add a layer of roasted vegetables on top.
If desired, add a scoop of cooked quinoa or brown rice for extra substance. -
Top & Garnish
Drizzle the tahini sauce over the vegetables.
Sprinkle with crumbled feta, olives, parsley, and toasted pine nuts for added flavor and crunch. -
Serve
Serve warm or at room temperature. Add lemon wedges on the side for brightness.
🍋 Serving Suggestions
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Pair with warm pita bread or flatbread for scooping.
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Serve alongside falafel, grilled chicken, or fish.
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Great for meal prep — store all components separately and assemble when ready to eat.
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Makes an excellent vegetarian main course or party appetizer platter.
💡 Tips & Variations
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Vegan version: The recipe is naturally vegan — skip feta or use a plant-based one if preferred.
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Add greens: Mix in arugula or baby spinach for freshness.
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Spice it up: Add a sprinkle of za’atar or chili flakes before serving.
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Short on time? Use store-bought hummus and focus on fresh toppings.
🌍 Mediterranean Story
In Mediterranean and Middle Eastern cultures, food is about community — shared platters, vibrant colors, and wholesome ingredients that nourish body and soul. The Hummus Bowl reflects that tradition, blending textures and flavors that celebrate simplicity and abundance.
The creamy hummus forms the heart of the dish — smooth, nutty, and rich with olive oil — a symbol of hospitality across the Levant. The roasted vegetables, caramelized and tender, bring out the best of the season, while the tahini drizzle ties everything together with its silky, citrusy balance.
In the United States, the Mediterranean Hummus Bowl has become a go-to choice for health-conscious eaters. It’s protein-rich, plant-based, and bursting with color — a modern classic that fits every lifestyle.
Every bite tastes like a trip along the Aegean coast: sun-warmed vegetables, the aroma of olive groves, and the satisfaction of honest, simple food shared with love. 🫶🌿
