CAVA Inspired Bowls with Crazy Feta, Roasted Red Pepper Hummus & Creamy Date Dressing

1. **Roast Peppers and Jalapeños**: On a lined baking sheet, roast 1 red bell pepper and 1 jalapeño at 450°F (230°C) for 20 minutes, until they are starting to blacken. After roasting, scrape the seeds out of the jalapeño.
2. **Prepare Crazy Feta**: Add 1/4 of a small red onion and 2 cloves of garlic to a food processor and pulse 5 times on the chop setting. Then, add an 8 oz block of feta, the 1 roasted jalapeño (with seeds scraped out), 3 tbsp of olive oil, and a pinch of salt + pepper. Blend on the purée setting for 10-15 seconds. You want it to be combined and creamy, but with some texture still, not completely blended. Transfer to a bowl.
3. **Prepare Roasted Red Pepper Hummus**: Add 1 can of drained chickpeas, juice of 1/2 lemon, 2 tbsp of tahini, 3 tbsp of olive oil, 1/2 tsp of salt, 2 cloves of garlic, the 1 roasted red bell pepper, and 2 tbsp of ice cold water to a food processor. Blend until smoooooth!
4. **Prepare Creamy Date Dressing**: Add 2 pitted dates, 2 tbsp of tahini, 1/4 cup of cilantro, juice of 1/2 lemon, 2 tbsp of apple cider vinegar (ACV), 1/4 cup of water, and a pinch of salt to a food processor. Blend until smooth!
5. **Assemble Bowls**: Combine the Crazy Feta, Roasted Red Pepper Hummus, and Creamy Date Dressing with your choice of greens, grains, and proteins for delicious CAVA-inspired bowls.