Vegan Israeli Feast: Creamy Hummus Bowl with Roasted Vegetables and Quinoa Pilaf

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1 medium zucchini, sliced into 1/2
• inch rounds
• 1 red bell pepper, chopped
• 1 small red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• Fresh parsley and mint leaves, for garnish

Instructions

1. Rinse the quinoa under cold water and cook it according to package instructions with water or vegetable broth until tender and fluffy. Set aside.
2. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp of olive oil, salt, and pepper until smooth and creamy.
3. Preheat your oven to 400°F (205°C). On a lined baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 1 tbsp of olive oil, salt, and pepper. Roast in the oven for 20 25 minutes or until tender and slightly charred.
4. Assemble your hummus bowl by spreading a generous layer of the chickpea mixture at the bottom of each dish. Top with quinoa pilaf, roasted vegetables, and fresh herbs. Serve immediately.

Chef’s Insight

This dish showcases the Mediterranean flavors found in Israeli cuisine. The creamy hummus and quinoa pilaf provide a hearty base, while the roasted vegetables add crunch and color to the plate.

Notes

Use high-quality, fresh ingredients for the best results. Adjust seasoning as needed based on personal preference.