Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Za'atar Hummus Bowl
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 50 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 51 milligrams
- Sodium
- 1462 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 16 grams
- Sugar
- 8 grams
- Protein
- 28 grams
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 50 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 51 milligrams
- Sodium
- 1462 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 16 grams
- Sugar
- 8 grams
- Protein
- 28 grams
Ingredients
Directions
- Place a baking sheet in the oven and preheat to 450 degrees F. Toss the cauliflower and bell pepper with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot baking sheet and roast until just starting to brown, about 15 minutes. Meanwhile, cut the halloumi into 3/4-inch cubes and drain on a plate lined with paper towels. Pat dry with more paper towels.
- Remove the baking sheet from the oven; push the vegetables over. Add the halloumi and drizzle with 1 tablespoon olive oil. Roast until the vegetables and halloumi are browned, 20 minutes.
- Meanwhile, make the hummus: Combine the chickpeas, 1/2 cup reserved chickpea liquid, the garlic, tahini, lemon zest and juice, cilantro, za’atar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Process, scraping down the food processor once or twice, until the hummus is creamy, 1 to 2 minutes. Add more chickpea liquid if the hummus is too thick; season with salt and pepper.
- Spread the hummus in shallow bowls. Top with the roasted vegetables, halloumi, cucumbers, pickled beets and flatbread. Drizzle with olive oil and sprinkle with more za’atar.
