Hummus is generally eaten as a snack or spread, but I love eating it as a meal. A simple savory hummus gets smeared into your bowl and topped with lots of charred veggies, tangy crunchy cucumbers, and punchy pickled onions. Serve it with plenty of pita chips or make it a pita pocket. 

Ingredient Highlight

Chickpeas! Like many other legumes are rich in protein, fiber, folate, zinc, calcium, magnesium and iron. They also contain vitamin K which, along with calcium, is a key nutrient for strong bones. Chickpeas are uniquely rich in certain flavonoids (mostly in the outer part of the chickpea) and antioxidants that will help fight off inflammation and free radicals.

Servings 4
Prep Time 20 minutes
Cook Time 15 minutes


For the hummus:

  • 2 (15 oz ) cans chickpeas (3 cups cooked chickpeas), drained and rinsed
  • ¼ cup tahini (the runny kind)
  • 3 tbsp lemon juice
  • 2 tbsp soy sauce or tamari
  • 1 tsp kosher salt
  • 1-2 cloves garlic
  • 2-4 tbsp cold water

For the plates:

  • 5-6 cups chopped veggies (beets, zucchini, carrot, cauliflower)
  • 2 tbsp olive oil
  • ¾ tsp kosher salt, divided
  • 1 1 large or 2 medium cucumbers, peeled, chopped (about 2 cups)
  • 2 tbsp lemon juice
  • Pickled red onions
  • Pita bread or pita chips
  • Note: you can also use your grill to cook the veggies (zucchini, eggplant, bell pepper, mushrooms all grill beautifully).
  • Add meat! Cook 1 lb ground chicken in oil and salt, then once it’s cooked through, stir in 2 tablespoons worth of a spice mix (cumin, smoked paprika, coriander, cinnamon, etc…). Top your hummus with the meat crumbles, veggies, etc…


  • Preheat the oven to 475F or 450F convection. Line a baking sheet with parchment paper.
  • Add the veggies, oil, and ½ teaspoon salt to the baking sheet and toss to coat. Spread out into an even layer and bake for 15 minutes, or until nicely charred in spots. If it’s not browning well, you can broil it on high for a minute to get a nice char.
  • In a high-speed blender, add the chickpeas, tahini, lemon, soy, salt, garlic, and water (start with 2 tablespoons) and blend until smooth, using a tamper tool to encourage blending. If it isn’t blending easily, then add more water, 1 tablespoon at a time.
  • In a medium bowl, toss the cucumbers with the lemon juice and remaining ¼ teaspoon salt.
  • Smear the hummus (about ½-¾ cup) on the bottom of a plate or shallow bowl. Top with veggies, cucumbers, pickled onions, and herbs. Drizzle olive oil over top and freshly grated black pepper. Serve with pita chips or pita bread.

Items you can prep ahead (optional)

  • Chop 5-6 cups veggies
  • Roast the veggies
  • Peel and chop 1 large cucumber + toss in lemon + salt
  • Pickle a red onion
  • Make the hummus


  • Not into chickpeas? Substitute with white beans


  • Store leftovers in an airtight container in the fridge:
    • Hummus: up to 5 days
    • Veggies: up to 6 days
    • Pickled red onion: up to 2 weeks
    • Cucumber: up to 7 days

Leftovers + Repurposing:

  • Use leftover hummus to make more bowls. Just warm up the veggies before scattering over top.
  • Use leftover hummus as a dip or spread onto toast or a use in a sandwich.
  • Make stuffed pitas with leftovers.
  • Top the hummus bowl with a boiled egg.

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