Baked Hummus Casserole

5 from 10 votes

Creamy and flavorful, this hummus casserole is packed with the nutritional and cancer-fighting powers of veggies and turmeric!

Prep Time10

Cook Time10

Total Time20

Servings:

Author: Kristin

Preheat the oven to 375 degrees F.
1 tablespoon olive oil
Heat the oil in a large skillet.
Add the cauliflower, paprika, turmeric, and salt and saute for about 3 minutes.
1.5 cup roughly chopped cauliflower, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon salt
Add the zucchini and cook for about 5 minutes.
1 medium zucchini, sliced into thin rounds
Add the spinach and cook until wilted, about 2-3 minutes. Set aside.
5 ounces fresh spinach
In a casserole dish, spread about ½ of the hummus. Then distribute about half of the cauliflower mixture on top.
2 cups turmeric hummus, divided
Top with the pita or naan, breaking it into pieces to get a nice even layer.
2 pitas or naan
Spread the rest of the hummus on top of the pita or naan.
Top with the cauliflower, zucchini, and spinach mixture. Place the casserole dish in the oven for about 5 minutes to warm up the casserole.

If you start with room temperature hummus, you can skip the oven step. In fact, you don't technically need to place the casserole in the oven if you are pressed for time, it's already fully cooked! But I like to give it that last boost of heating before serving.
If some of the zucchini rounds are rather large, it helps to cut them in half for more even cooking.
Make your own hummus, use my Turmeric Hummus recipe (turmeric is a great anti-inflammatory, cancer-fighting spice!), or use your favorite store-bought hummus.