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Easy to prepare and full of flavor, this bow is filled with creamy hummus and is topped with tender roasted vegetables, including asparagus, sweet potato, and aubergine, and finished with a smoky drizzle of za'atar oil and crunchy chickpeas. The addition of egg is completely optional- to make this meal vegan, skip it altogether!
Details
Recipe
- 3 tablespoons za’atar
- 1/ 2 cup olive oil, divided
- 2 tablespoons lemon juice, divided
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red chili flakes
- 1 small eggplant
- 1 sweet potato, cut into wedges
- 2 (14 ounce) cans chickpeas, drained, liquid reserved
- 5 ounces asparagus
- 1 tablespoon Greek yogurt (or vegan Greek yogurt)
- 1/ 2 teaspoon sumac
- 1 tablespoon tahini
- 1 tablespoon sesame oil
- 2 garlic cloves, peeled
- Kosher salt and black pepper, to taste
Method
Step 1
Preheat the oven to 400°F.
Step 2
Combine the ingredients for za’atar oil in a small bowl: za’atar, 5 tablespoons olive oil, chili flakes,1 tablespoon lemon juice, smoked paprika, sea salt + black pepper.
Step 3
Cut the eggplant in half lengthwise. With a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting through to 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 4
In a bowl, toss the sweet potato, asparagus and 1 can of chickpeas with 1/4 cup of za’atar oil. Add in an even layer to the baking sheet with the eggplant, and bake for 25 minutes or until the eggplant begins to soften.
Step 5
In the meantime, make the hummus. In a food processor, combine the chickpeas, 1 tablespoon of the chickpea liquid, Greek (vegan) yogurt, sumac, tahini, 3 tablespoons olive oil, sesame oil, garlic cloves, 1 tablespoon of lemon juice. Blend until creamy and puréed. Taste and season with salt and pepper.
Step 6
Serve the roasted vegetables with hummus and top with a poached egg (completely optional), 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!