Hummus Bowl with Roasted Vegetables and Za’atar Oil
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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!