Classic Hummus Bowl with Spiced Chickpeas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 25 min · Beans · vegetarian, vegan, gluten-free, dairy-free
458 cal
16g protein
40g carbs
26g fat
per serving · estimated
Ingredients
- 1 15 oz can canned chickpeas
- 1/4 cup tahini
- 1 garlic clove
- 1 lemons
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh parsley
Method (tap to check — screen stays awake)
- Reserve 1/2 cup chickpeas; simmer the rest 10 minutes until very soft, then drain.
- Blend the soft chickpeas with tahini, garlic, juice of 2 lemons, ice water, and salt until silky.
- Toss the reserved chickpeas with cumin, paprika, and a little oil.
- Roast the spiced chickpeas at 425F for 12 minutes until crisped, or crisp in a skillet.
- Spread the hummus in a bowl with a swoosh.
- Top with the spiced chickpeas, olive oil, and parsley.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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