Vibrant Beet Hummus Bowl with Roasted Zaatar Vegetables and Lemon Dill Dressing

Ingredients

• •2 medium beets, roasted and peeled
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 tablespoons tahini
• •2 cloves garlic, minced
• •2 tablespoons olive oil
• •2 tablespoons lemon juice
• •1 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/4 cup water
• •2 cups mixed vegetables (zucchini, carrots, and bell peppers), chopped
• •1 tablespoon zaatar seasoning
• •1 tablespoon olive oil (for roasting vegetables)
• •2 cups cooked quinoa
• •1/4 cup fresh dill, chopped
• •1/4 cup Greek yogurt (optional for dressing)
• •2 tablespoons lemon juice (for dressing)
• •1 teaspoon honey or maple syrup
• •Salt and pepper, to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the mixed vegetables with 1 tablespoon olive oil and zaatar seasoning. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through.

3. 3

   In a blender or food processor, combine the roasted beets, chickpeas, tahini, garlic, olive oil, lemon juice, cumin, salt, and water. Blend until the mixture is smooth and creamy, adding more water if needed to reach your desired consistency.

4. 4

   Cook the quinoa according to package instructions and set aside.

5. 5

   In a small bowl, mix the Greek yogurt (if using), lemon juice, honey or maple syrup, fresh dill, and a pinch of salt and pepper to make the lemon dill dressing.

6. 6

   To assemble the bowl, start with a base of cooked quinoa. Add a generous scoop of beet hummus, then top with the roasted zaatar vegetables.

7. 7

   Drizzle with lemon dill dressing and garnish with additional dill, if desired.

8. 8

   Serve immediately and enjoy your vibrant beet hummus bowl!