- 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
- 1/ 2 teaspoon sumac
- 1 tablespoon tahini
- 1 tablespoon sesame oil
- 2 garlic cloves, peeled
- Kosher salt and black pepper, to taste
Preheat the oven to 400°F.
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.
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.
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.
In the meantime, make the hummus. In a food processor, combine the chickpeas, 1 tablespoon of the chickpea liquid, Greek yogurt, sumac, tahini, 3 tablespoons olive oil, sesame oil, garlic cloves, 1 tablespoon of lemon juice. Blend until a to a creamy purée forms. Taste and season with salt and pepper.
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!