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 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!
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.
RECIPE NOTES
- use other veggies like broccoli rabe, cherry tomatoes, brussels sprouts, turnips,…
- you can also use store-bought hummus
Try These Next
- Garlic and maple syrup roasted veggies with hummus and turmeric tahini sauce
- Bagel egg in a hole with hummus and roasted veggies
- Roasted aubergines with smokey chickpeas and parmesan
Calories Per Serving: 492 kcalHummus Bowl with Roasted Vegetables and Za'atar Oil
Ingredients
Roasted Vegetables
Za'atar Oil
Hummus
For Serving
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Thank you Heather! Let me know how it turned out.