Hummus Bowl with Roasted Vegetables and Za’atar Oil

Total Time: 45 minutes

4.67 from 3 votes

Hummus bowl with roasted vegetables and herb oil. Delicious asparagus, tender sweet potato with crispy edges and a buttery eggplant served up bowl-style over the most creamy hummus. Who can resist this?! Especially when served with a drizzle of za’atar oil and crunchy chickpeas. It’s a beautiful bright dish loaded with funky flavors and exciting textures served with some warm naan. 

Hummus bowl with roasted vegetables & za'atar oil
Hummus bowls, basically a pile of juicy roasted veggies over creamy hummus, are so tasty that they now regularly appear on our meal planning list. This hummus bowl is addictive, and just topped with tender roasted veggies and flavorful za’atar oil. Blooming the spices, actually warming them in oil, brings out a toasty flavor. This is a dish that you’ll want to make more than you need. The leftovers are perfect for a packed lunch!

Hummus bowl with roasted vegetables & za'atar oil
There are so many layers! The first bite delivers the big bold flavors of roasted vegetables dripping in herb oil, and then as you start to dig deeper, everything kind of melts together, creating perfect bliss with a little bit of this and a bit of that. It hits all the texture and flavor notes, and you’re left feeling really satisfied. 

serving dumplings | Hummus bowl with roasted vegetables & za'atar oil

RECIPE NOTES

  • use other veggies like broccoli rabe, cherry tomatoes, brussels sprouts, turnips,…
  • you can also use store-bought hummus 

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Hummus bowl with roasted vegetables & za'atar oil

hummus bowl with roasted vegetables
4.7 from 3 votes

Hummus Bowl with Roasted Vegetables and Za’atar Oil

Delicious asparagus, tender sweet potato with crispy edges and a buttery eggplant served up bowl-style over the most creamy hummus. Served with a drizzle of za’atar oil and crunchy chickpeas. It’s a beautiful bright dish loaded with funky flavors and exciting textures served with some warm naan.

Cook 45 minutes
Total 45 minutes
Servings 4
Calories 492

Ingredients 
 

Roasted Vegetables

  • 2 eggplants
  • 1 sweet potato - cut in wedges
  • 1 can (400 g/14 oz) chickpeas - drained
  • 5 ounces asparagus
  • 1 garlic head - cut in half

Za’atar Oil

  • 3 tbsp za’atar
  • 5 tbsp olive oil
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • sea salt - to taste
  • black pepper - to taste

Hummus

  • 1 can (400 g/14 oz) chickpeas - drained
  • 1 tbsp Greek yogurt
  • 1 tbsp liquid from the canned chickpeas
  • ½ tsp sumac
  • ½ tsp ground cumin
  • 1 tbsp tahini
  • ¼ cup olive oil
  • 1 tbsp sesame oil
  • 2 roasted garlic cloves - from the roasted vegetables
  • 1 tbsp lemon juice
  • sea salt - to taste
  • black pepper - to taste

For Serving

  • 2 poached eggs
  • black sesame seeds
  • naan

Instructions 

  • Preheat the oven to 200°C/400F.
  • Combine the ingredients for za’atar oil in a bowl.
  • Cut the eggplant in half lengthwise. With a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting into the skin. Brush the surface of each half with za’atar oil, and don’t forget to go into the cuts. Place on a baking sheet.
  • In a bowl, combine sweet potato and chickpeas with 3 tbsp za’atar oil. Add in an even layer to the baking sheet, nestle the garlic between the vegetables and bake for 15 minutes or until the eggplant is starting to get soft.
  • Combine asparagus with 1 tbsp za’atar oil and add to the baking sheet. Bake for 10 minutes more or until the asparagus are tender but still a bit firm to the bite.
  • In the meantime, make the hummus. Drain the chickpeas, reserving 1 tablespoon of liquid. Combine the chickpeas, reserved liquid and all other ingredients in a food processor, and blend to a creamy purée. Taste and season with salt and pepper.
  • Poach the eggs.
  • Serve the roasted vegetables with hummus and top with poached eggs. Sprinkle with chili flakes and black sesame, drizzle with extra za’atar oil and lemon juice. Sprinkle with salt and pepper. Enjoy!

Nutrition

Calories: 492kcalCarbohydrates: 30gProtein: 9gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.01gCholesterol: 93mgSodium: 125mgPotassium: 901mgFiber: 11gSugar: 12gVitamin A: 8986IUVitamin C: 13mgCalcium: 132mgIron: 6mg
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Comments

4 responses to “Hummus Bowl with Roasted Vegetables and Za’atar Oil”

  1. Heather Avatar
    Heather

    5 stars
    This hummus looks fantastic, your toppings are quite alternative, I normally just opt for spiced chickpeas and olive oil. I’ll have to try this variation though.

    1. Thank you Heather! Let me know how it turned out.

  2. What do you end up doing with the remainder of the roasted garlic? Do you scoop the cloves out and eat them whole with the other roasted vegetables? Or Spread them on the naan? Or…???

    1. Hi Amy, you can scoop out or squeeze out the cloves, store covered in the fridge and use as a spread, for soups, stews, pasta sauces, as an addition to mashed potatoes, any vegetable or meat dishes, dips, salad dressings and marinades.
      Please let me know if you have any more questions. Enjoy the recipe!

4.67 from 3 votes (2 ratings without comment)

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