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Serve these vegetables and super-lemony hummus with warm pita bread and a sprinkle of fruity za'atar, and you'll be transported to the hustle and bustle of Tel Aviv, Israel's iconic Mediterranean coastal city. This is the perfect healthy appetizer or element of a party board for any gathering. Source: EatingWell Magazine, May 2019

Adeena Sussman


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil.

  • Place tomatoes, onions and jalapeños on the prepared pan. Drizzle with 1/4 cup oil and stir to coat; sprinkle with 1/2 teaspoon salt and pepper. Roast for 25 minutes. Stir in 4 garlic cloves and continue roasting until the tomatoes are very soft and the onions are golden and tender, 25 to 30 minutes more.

  • Meanwhile, combine chickpeas, 1/4 cup chickpea liquid, lemon juice, tahini, the remaining 3 garlic cloves and 1/4 teaspoon salt in a food processor. Process, scraping down the sides as needed, until smooth and creamy, 2 to 3 minutes.

  • Spread the hummus in a shallow bowl. Cut the tomatoes and jalapeños in half and place on top of the hummus, along with the onions, garlic and hard-boiled eggs. Sprinkle with za'atar and drizzle with the remaining 2 teaspoons oil.


Tip: Look for za'atar with other spice blends at most well-stocked supermarkets.

To make ahead: Refrigerate hummus (Step 3) for up to 3 days.

Nutrition Facts

429 calories; 28.1 g total fat; 4.3 g saturated fat; 93 mg cholesterol; 426 mg sodium. 512 mg potassium; 31.9 g carbohydrates; 6.7 g fiber; 5 g sugar; 13 g protein; 482 IU vitamin a iu; 31 mg vitamin c; 49 mcg folate; 117 mg calcium; 3 mg iron; 65 mg magnesium;


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