Hummus Bowl with Roasted Vegetables and Za’atar Oil

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

Yield: serves 4

Hummus Bowl with Roasted Vegetables and Za'atar Oil

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Cook Time 45 minutes

Total Time 45 minutes

Ingredients

Roasted Vegetables

• 2 small eggplants
• 1 large sweet potato, cut in wedges
• 1 can (400 g/14 oz) chickpeas, drained
• 150 g/5 oz green asparagus
• 1 garlic head, cut in half

Za'atar Oil

• 3 tbsp za’atar
• 5 tbsp olive oil
• 1 tsp each: chili flakes, smoked paprika
• 1 tbsp lemon juice
• sea salt + black pepper

Hummus

• 1 can (400 g/14 oz) chickpeas, drained
• 1 tbsp Greek yogurt
• 1 tbsp liquid from the canned chickpeas
• 1/2 tsp each: sumac, cumin
• 1 tbsp tahini
• 1/4 cup/50 ml olive oil
• 1 tbsp sesame oil
• 2 roasted garlic cloves (from the roasted vegetables)
• 1 tbsp lemon juice
• sea salt + black pepper

For Serving

• 2 poached eggs
• black sesame seeds
• naan

Instructions

1. Preheat the oven to 200°C/400F.
2. Combine the ingredients for za’atar oil in a bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. Poached the eggs.
8. 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!

Notes

Calories Per Serving: 492 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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