Packed with briny, zesty, and salty flavors, these hummus bowls feature za'atar roasted vegetables, a big dollop of hummus, and a few other high-impact ingredients. Perfect for vegetarian meal prep or weeknight dinners.
One ingredient that I always have on hand in my house is hummus. It is perfect on toast, as a snack, or as the centerpiece of a veggie-packed bowl (just like with my chickpea grain bowls).
Every ingredient in this grain bowl centers around hummus, but it isn't the only part. Roasted za'atar and harissa-seasoned veggies add an abundance of earthy and slightly spicy flavor that goes so well with a big scoop of hummus.
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Recipe features
- Flavorful: These low-effort bowls are high-flavor, thanks to a variety of briny, salty, spicy, and earthy ingredients.
- Balanced: Hummus bowls are more than just hummus. They have protein from lentils, fiber from roasted veggies, and a satisfying crunch from pita chips. Plus a few more nutritious ingredients to pull everything together.
- Meal-prep friendly: If you're looking for a work lunch or meal prep-friendly meal, this is it! This recipe makes great leftovers and can be enjoyed warm or cold.
- Versatile: As with most of the recipes on my blog, hummus bowls are very versatile. Choose your favorite hummus, mix up the vegetables depending on the season, add a different protein, etc.
Ingredients
- Hummus: Try making homemade hummus or keep things simple with store-bought hummus. I choose plain or garlic to keep a neutral palette but feel free to go with any flavor.
- Eggplant, red pepper, and zucchini are paired with harissa and za'atar seasoning. Other vegetables that work well include broccoli or yellow squash.
- Harissa is a peppery, smoky hot chili paste originally from Tunisia that is found commonly in North African cuisine. If unable to find harissa, an equal amount of garlic chili sauce or sambal oelek can be used. The spices used in these ingredients are different but they provide a similar kick from red pepper.
- Za'atar seasoning is a savory blend of oregano, sesame seeds, and several other earthy spices. It is a multi-dimensional spice that originates in Middle Eastern cooking. It can be made at home if unable to find it in the International or spice aisles at the grocery store.
- Lentils: This is the main source of protein in these hummus bowls. I cook lentils from dry because I think they have the best flavor, but canned lentils do work.
- Quick pickled onions: These are optional but add a nice touch of acidity to the bowls. I usually have a jar of my quick pickled red onions on hand, but they can easily be prepped while the vegetables cook.
How to make the veggies
Overview: The za'atar and harissa roasted vegetables are the only part of the hummus bowls that require a little bit of thinking. The eggplant is roasted for longer than the zucchini and bell pepper, which yields super soft and almost jammy but blackened eggplant. I liked this method so much that the roasted eggplant now has its own page!
Start by tossing the eggplant with half of the olive oil, harissa, and the za'atar seasoning. You can also use a pastry brush to brush on the seasonings more thoroughly, but this takes a bit longer.
Transfer to a sheet pan and roast for 10 minutes at 425F. If desired, add parchment paper to the sheet pan for easier clean-up.
Meanwhile, toss the other vegetables with the remaining oil and seasonings.
Add to the sheet pan and continue roasting for an additional 15 to 20 minutes.
The vegetables are ready when the eggplant is soft and almost blackened and the zucchini and peppers are tender but still have a bit of bite to them.
Storage and meal prep tips
- Leftovers: The vegetables and lentils are best within 4-5 days. All other items shelf-life depends on their label recommendations.
- Reheating: It is easiest to just throw the lentils and vegetables in the microwave for 1-2 minutes to heat them through. Alternatively, heat them in a skillet over medium heat.
- How to store for meal prep: While this recipe can be enjoyed hot or cold, I recommend keeping the roasted vegetables and lentils in a separate container for ease of warming up. Place all of the other ingredients, except for the pita chips, in another container. Just mix everything together when ready to eat.
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📖 Recipe
Hummus Bowls with Za'atar Roasted Vegetables
Ingredients
Roasted Vegetables
- 1 medium eggplant
- 2 medium red bell pepper orange or yellow also work
- 1 large zucchini or two small
- 3 tablespoons olive oil
- 2 tablespoons harissa see note #1
- 4 teaspoons za'atar seasoning see note #2
- salt to taste add if za'atar seasoning isn't already salted
Hummus Bowls
- 1 cup dry green lentils brown also work
- 3 cups water or vegetable broth
- ¼ teaspoon salt
- 1 cup hummus
- ¼ cup crumbled feta
- ¼ cup kalamata olives roughly chopped
- ¼ cup chopped parsley
- pickled onions optional
- pita chips to taste
- 1 lemon zested and wedged
Instructions
Roasted Vegetables
- Preheat the oven to 425F. Meanwhile, slice the eggplant into ½ inch-wide circles. Slice each circle in half to make half moons. Very large pieces can be cut in half again. Slice the bell pepper into ½ inch strips. Slice the zucchini into wedges (see post for reference images).
- To a large bowl add the eggplant, 1 and ½ tablespoons olive oil, 1 tablespoon harissa, and 2 teaspoons za'atar seasoning. Toss to coat.
- Transfer to a large baking sheet lined with parchment paper (paper is optional, makes cleanup easier). Spread out in a single layer. Roast at 425F for 10 minutes.
- Meanwhile, toss the bell pepper and zucchini in the same bowl with the remaining olive oil (1.5 tablespoons), harissa (1 tablespoon), and za'atar seasoning (2 teaspoons). Toss to combine.
- After 10 minutes, remove eggplant from the oven. Add the peppers and zucchini. Try not to overlap pieces. Return to the oven to roast for an additional 15-20 minutes.
- The vegetables are ready when the eggplant is soft throughout and almost blackened in some places. The peppers and zucchini should be golden but still have a bite to them.
Hummus Bowls
- While the vegetables roast, prepare the lentils. Combine 1 cup dry lentils with 3 cups water or vegetable broth and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and simmer until tender, about 15 minutes. Once cooked through, drain off excess liquid.
- Assemble the bowls. Place ¼ cup hummus in the center of each bowl, then surround with the lentils and roasted vegetables. Add feta, kalamata olives, parsley, pickled onions, and a handful of pita chips. Squeeze a wedge of lemon over each bowl and grate a few sprinkles of lemon zest.
- Adjust seasonings and ingredient amounts to taste. Enjoy!
Video
Notes
- Harissa: Should be available in the international section or sauce section of most grocery stores. If unable to find, an equal amount of garlic chili sauce or sambal oelek works. The flavors will be slightly different but provide a similar result.
- Za'atar seasoning: I use a homemade blend, but you should be able to find storebought in the spice aisle. Add salt to the vegetables to taste if using an unsalted za'atar blend.
- Leftovers and reheating: Can be enjoyed hot or cold. Store lentils and vegetables separately if you prefer to eat them hot. Best within 4-5 days. Reheat in the microwave or on the stove top over medium heat.
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