Harissa Chickpea & Bulgur Bowls with Hummus

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• chickpeas
  2 unit
• cooking oil
  1 tsp
• dill
  ½ oz
• grape tomatoes
  8 oz
• green goddess dressing
  4 oz
• harissa powder
  1 tsp
• hummus
  1/2 c
• mini cucumber
  2 unit
• paper towels
• red onion
  2
• salt
  4 tsp
• smoky red pepper crema
  4 tbsp

🍳 Cookware

• strainer
• baking sheet
• small pot
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Peel, quarter, and cut three-quarters of the red onion into ½-inch-thick wedges (you'll use the remaining onion later). Drain and rinse chickpeas using a strainer ; thoroughly pat dry with paper towels .

   red onion: 2, chickpeas: 2 unit, paper towels
2. 

   2

   Toss onion wedges and chickpeas on a baking sheet with a drizzle of cooking oil , harissa powder , and salt . Roast on top rack until onion is softened and chickpeas are lightly browned, ⏱️ 20 minutes . (For 4, divide between two sheets; roast on top and middle racks.) TIP: It’s natural for chickpeas to pop a bit while roasting!

   cooking oil: 1 tsp, harissa powder: 1 tsp, salt: 4 tsp
3. 

   3

   In a small pot , combine bulgur wheat , 1 cup water, ½ tsp harissa powder, and salt (we used ½ tsp; 1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   bulgur wheat: 1 c
4. 

   4

   While bulgur cooks, trim and halve mini cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve grape tomatoes . Very thinly slice remaining onion. Pick and roughly chop dill fronds. In a medium bowl , toss together cucumber, tomatoes, sliced onion, half the dill, and half the green goddess dressing ; season with black pepper .

   mini cucumber: 2 unit, grape tomatoes: 8 oz, dill: ½ oz, green goddess dressing: 4 oz, black pepper
5. 

   5

   Place hummus in a small bowl . Stir in a pinch of harissa powder. TIP: Taste and add more harissa powder if you like things spicy.

   hummus: 1/2 c
6. 

   6

   Divide bulgur between bowls. Using the back of a spoon, spread hummus on one side of each bowl. Arrange roasted onion and chickpeas and cucumber tomato salad on top of bulgur in separate sections. Drizzle with smoky red pepper crema and sprinkle with remaining dill. Serve.

   smoky red pepper crema: 4 tbsp