Simple hummus bowls are taken to the next level with juicy tomatoes and creamy eggplant that get roasted with garlic until luscious and saucy. Instead of traditional hummus, we’re using cottage cheese to make it ultra fluffy, creamy, and protein-packed. Spoon the roasted tomato and eggplant on top of the hummus and enjoy it as a dip or make it a bowl with greens, veggies, and toppings.
Ingredient highlight
Cottage cheese! is essentially curdled milk that is made by acidifying milk which makes the curds separate from the whey, giving it a creamy, chunky texture. It is a great vegetarian source of protein with just one cup of cottage cheese giving you 25g of protein. Look for brands that add live active cultures for some added digestion benefits (Good Culture brand is the best!)
Servings 4
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 cup whole milk cottage cheese
- 1 (15 oz) can chickpeas, drained and rinsed (about 1 ¾ cup)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 4-6 cups salad greens
- 1 cucumber, chopped (about 2 cups)
- 1/2 cup pitted olives
- Crumbled feta or goat cheese, for topping
- Fresh herbs (parsley, basil, cilantro, dill, and/or mint), for topping
- Lemon wedges
- Toast, pita bread, or pita chips (optional)
For the tomatoes and eggplant:
- 1 (1 lb) eggplant, cut into ½-inch cubes (about 4 cups)
- 2-4 cloves garlic
- 1/4 cup + 2 tbsp olive oil, divided
- 1 pint cherry or grape tomatoes
- 1 tsp kosher salt, divided
Instructions
- Preheat the oven to 400F.
- In a 9×13-inch baking dish, add the eggplant, garlic, ¼ cup olive oil, and ½ teaspoon salt and toss to coat. Spread into an even layer and bake for 15 minutes.
- Add the cherry tomatoes, remaining 2 tablespoons oil, and remaining ½ teaspoon salt and use a spatula to toss everything together. Bake for 15-20 more minutes or until the tomatoes have burst open, stirring halfway through.
- Use a fork to mash up the roasted garlic cloves and give the mixture a stir.
- In a high-speed blender, add the cottage cheese, chickpeas, lemon, olive oil, oregano, and salt and blend until totally smooth and fluffy, using a tamper tool to encourage blending. It may take a minute to come together fully.
- Assemble your bowls: add your greens and cucumber to one part of your bowl. Scoop about ½ cup of hummus into your bowl. Top the hummus with a big scoop of the eggplant/tomato mixture. Top the bowl with olives, cheese, and herbs. Squeeze lemon juice generously all over everything and drizzle with olive oil. Serve with toast, pita or pita chips, if using.
Items you can prep ahead (optional)
- Make the hummus
- Chop 1 cucumber (about 2 cups)
- Pit ½ cup olives
- Cut 1 eggplant (about 1 lb) into ½-inch cubes (about 4-5 cups)
- Bake the eggplant/tomato/garlic mixture.
Substitutions:
- To make vegan, make this more traditional hummus and skip the cheese.
- If you don’t tolerate nightshades, you could use zucchini and fennel or all zucchini.
- If it’s not peak summer, use any combination of veggies roasted in lots of olive oil.
Storage:
- Store leftovers in an airtight container in the fridge:
- Hummus: up to 6 days
- Roasted veg: up to 5 days
Leftovers + Repurposing:
- Serve the hummus and roasted veg as a dip with pita chips.
- Make it a sandwich – hummus, roasted veg, greens, a slab of feta or mozzarella, sliced cucumber
- Make it a hummus wrap.
- Top with a soft boiled egg.
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