Hummus with Slow-Roasted Vegetables

Hummus with Slow-Roasted Vegetables

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From: EatingWell Magazine, May 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 small tomatoes
  • 2 small onions, halved
  • 2 large jalapeño peppers
  • ¼ cup extra-virgin olive oil plus 2 teaspoons, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground pepper
  • 7 large cloves garlic, peeled, divided
  • 1 (15 ounce) can no-salt-added chickpeas, drained, liquid reserved
  • ½ cup lemon juice
  • ¼ cup tahini
  • 2 large hard-boiled eggs, quartered
  • 1 teaspoon za'atar (see Tip)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line a rimmed baking sheet with foil.
  2. Place tomatoes, onions and jalapeños on the prepared pan. Drizzle with ¼ cup oil and stir to coat; sprinkle with ½ 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.
  3. Meanwhile, combine chickpeas, ¼ cup chickpea liquid, lemon juice, tahini, the remaining 3 garlic cloves and ¼ teaspoon salt in a food processor. Process, scraping down the sides as needed, until smooth and creamy, 2 to 3 minutes.
  4. 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 information

  • Serving size: ½ cup hummus, ½ cup vegetables, ½ egg
  • Per serving: 429 calories; 28 g fat(4 g sat); 7 g fiber; 32 g carbohydrates; 13 g protein; 49 mcg folate; 93 mg cholesterol; 5 g sugars; 0 g added sugars; 482 IU vitamin A; 31 mg vitamin C; 117 mg calcium; 3 mg iron; 426 mg sodium; 512 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 5 fat, 1½ vegetable, 1 lean protein, 1 medium-fat protein, 1 starch

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