I’m in a fall mood. Nothing screams fall, more then roasted root vegetables. When paired with warm spices and garlicy hummus, a scrumptious and filling meal is born. You can use leftover roasted veggies or fresh roast them, just for this recipe, the choice is yours, but I roasted mine fresh.

Now, I should have taken more photos, but I was starving after I got home from work and only managed to get one (see left), before devouring this bowl. This recipe makes enough for 2 servings, more if you choose to serve as a side with naan or pita bread.

Let’s get on with it!

Root Veggie Hummus Bowl (serves 2)

• At Home Hummus Recipe, any variation will work, but for this bowl I used the plain hummus.
• Roasted Root Veggies and Olives Recipe, use veggies of choice
• Fresh Grape Tomatoes, halved
• Pickled Onions
• Greek Seasoning, Za’atar Seasoning, Harissa or Moroccan Seasoning, I used Moroccan Seasoning
• Grilled Zucchini and Summer Squash (optional)
• Grilled Corn (optional)
• Roasted Fennel and Jerusalem Artichokes (optional, if you can find them)

Put it together!

1. Make 1 batch of my At Home Hummus Recipe. Divide into two bowls.
2. Take your Roasted Root Veggies of choice, Blistered Olives, Pickled Onions and Halved Grape Tomatoes and add to the top of the hummus.
3. Sprinkle with seasoning of choice or 1 Tbsp Harissa, for a spicy bowl.
4. Serve on it’s own, or with Naan Bread, Pita Bread or seasoned Pita Chips (recipe coming soon).

Enjoy!