Roasted Carrot Hummus Bowls- a carrot flavored hummus is combined with bulgur wheat, roasted zucchini, cannellini beans, and vegan feta cheese to make an amazingly delicious lunch.
I love to serve it with a few triangles of pita bread or flatbread, but it’s not necessary.
There is so much to love about this recipe. Adding roasted carrots to hummus gives it a fantastic, slightly-sweet flavor.
Ingredients Needed For Roasted Carrot Hummus Bowls
- Carrots– they are roasted and blended with the hummus.
- Zucchini– cut into matchsticks and roasted. Adds more veggies to this delicious lunch.
- Za’atar Seasoning– seasons the zucchini. It’s a Middle Eastern spice blend made with cumin, thyme, and sumac. You can use Italian or Greek seasoning instead.
- Lemon– added to the hummus.
- Tahini– a traditional hummus ingredient.
- Cannellini Beans– used instead of garbanzo beans for the hummus and also added to the bowl. I love how creamy they are compared to garbanzo beans.
- Olive Oil
- Peppadew Peppers- I LOVE these things. They are sweet and a little pickled. They can be hard to find. I buy these peppers from Amazon. Also great on salads and in sandwiches.
- Vegan Feta Cheese– I use Violife Vegan Feta Cheese. It is probably my favorite vegan cheese. So creamy and good.
Servings and Storage
This recipe makes about 3 servings and will keep in the refrigerator for about 3 to 4 days.
Food Processor to make the hummus. If you don’t have food processor, you can use a potato masher, but the hummus will not be as smooth.
More Healthy Lunch Recipes
Roasted Carrot Hummus Bowls
Roasted Carrot Hummus Bowls- a carrot flavored hummus is combined with bulgur wheat and roasted zucchini to make an amazing lunch.
- 3 carrots
- 1 zucchini
- 1 teaspoon za'atar
- 1/2 cup bulgur wheat
- 2 garlic cloves
- 1 lemon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 ounce Peppadew peppers
- 1 ounce vegan feta cheese
- pita bread or flatbread for serving, optional
Preheat oven to 425 degrees. Peel and thinly slice the carrots. Cut the zucchini into 4-inch sticks. Drizzle with 1 tablespoon of olive oil and season with salt, pepper and the za-atar seasoning.
Place on baking sheet, keeping the carrots on 1 side and zucchini on the other.
Roast until tender, about 14 to 16 minutes.
Cook the bulgur according the package directions.
Place garlic, 2 tablespoons lemon juice, half the cannellini beans, tahini, 1/2 teaspoon of salt and the roasted carrots in a food processor. Pulse to combine.
With the food processor running, gradually add olive oil and 2 tablespoons of water. Keep processing until smooth.
Add some lemon juice to the bulgur wheat.
To serve, divide the bulgur wheat between 2 bowls. Top with hummus, roasted zucchini, the remaining cannellini beans, peppers, and feta cheese.
Serve with pita bread.
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