Falafel-Inspired Hummus Bowls

What you need

• 2 cups prepared hummus
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 4 pita breads, cut into wedges
• Fresh parsley for garnish

The easy way

1. Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
2. Spread chickpeas on a baking sheet and roast for 15-20 minutes until crispy and browned.
3. While chickpeas roast, toss pita wedges with a little olive oil and salt; bake for 5-7 minutes until golden and crisp.
4. Spoon a generous layer of hummus into the bottom of each bowl.
5. Top the hummus with roasted chickpeas, cherry tomatoes, cucumber, and warm pita chips.
6. Garnish with fresh parsley and serve immediately; store leftovers in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.