"Delicious asparagus, tender sweet potato with crispy edges and a silky aubergine served up bowl style over the most creamy hummus. Who can resist this?! A smokey drizzle of za’atar oil and crunchy chickpeas. It’s a beautiful bright dish and it just begs to be attacked with a fork in one hand and a warm pita bread in the other. It’s is one of the dishes I love most. 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 and Za’atar Oil
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- Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 small aubergine
- 1 sweet potato, cut in wedges
- 1 can chickpeas, drained, rinsed
- 5 ounces green asparagus
- Za'atar oli
- 3 tablespoons za'atar
- 5 tablespoons olive oil
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- Hummus
- 1 can chickpeas
- 1 tablespoon Greek yoghurt
- 1 tablespoon liquid from the canned chickpeas
- 1 teaspoon sumac
- 1 tablespoon tahini
- 1 2/3 ounces olive oil
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 tablespoon lemon juice
Method
Step 1
Preheat the oven to 200C or 400F. Cut the aubergines 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.
Step 2
In a bowl, combine sweet potato and chickpeas with 3 tbsp za’atar oil. Add in an even layer to the baking sheet, bake for 15 minutes or until the aubergine 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.
Step 3
In the meantime, make the hummus. Drain the chickpeas, reserving a 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.
Step 4
Serve the roasted vegetables with hummus and top with a poached egg, or two if you want. Sprinkle with chili flakes and black sesame, drizzle with extra za’atar oil and lemon juice. Season with salt and pepper. Enjoy!