Hummus Bowl with Za'atar Oil and Roasted Vegetables
"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!"
-- @anna_s_table
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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!

More from @anna_s_table


Prep time 45mins
Cook time 15mins
Serves or Makes: 2


  • 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


  • 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!