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hummus bowl with roasted vegetables

Hummus Bowl with Roasted Vegetables and Za'atar Oil

Anna Chwistek
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.
4.67 from 3 votes
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Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 492 kcal

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.
  • Poached 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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