Hummus with Slow-Roasted Vegetables
Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil.Advertisement
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.
5 fat, 1 1/2 vegetable, 1 lean protein, 1 medium-fat protein, 1 starch