Loaded Hummus

This loaded hummus with roasted zucchini, crispy chickpeas, and fresh arugula is perfect as an appetizer or a light dinner. Serve it with fresh or toasted bread, warm pita, or your favorite crackers.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 429 kcal per serving

Ingredients

1 - zucchini
15 ½ ounces - chickpeas
½ tbsp - canola oil
1 tsp - paprika
½ tsp - chili powder
½ tsp - ground cumin
salt and pepper
8–10 ounces - hummus
2 handful - arugula

Instructions

Preheat the oven to 400°F. Wash the zucchini, halve it lengthwise, and cut it into thin slices.
Drain the chickpeas in a colander and rinse them under cold running water until the foam disappears. Spread them out on a clean kitchen towel or paper towels and pat them dry.
Add the chickpeas (leave the skins on) and zucchini to a large bowl. Drizzle with the oil, season generously with the paprika powder, chili powder, ground cumin, salt, and pepper, and toss to coat evenly. Spread everything out in a single layer on a baking sheet and roast for about 25 minutes, until the chickpeas are crispy and the zucchini is tender and lightly browned.
Spread the hummus over a large serving plate. Top with the arugula, roasted zucchini, and crispy chickpeas, then serve immediately.

Nutrition