Eggplant and Chickpea Hummus Bowls with Za’atar Pita Chips
Looking for a wholesome and satisfying meal? These roasted eggplant and chickpea hummus bowls are just what you need. Packed with flavor and nutrition, this dish brings together cr
3Prep min
3Cook min
45Total min
4Serves
Looking for a wholesome and satisfying meal? These roasted eggplant and chickpea hummus bowls are just what you need. Packed with flavor and nutrition, this dish brings together creamy hummus made from roasted eggplant and chickpeas, accompanied by crispy za’atar pita chips. It's perfect for a light lunch or a delightful dinner that won't leave you feeling heavy. The combination of roasted eggplant and chickpeas creates a rich, earthy flavor that pairs beautifully with the nutty notes of tahini. When you add the za’atar seasoning to your pita chips, it elevates the whole experience with a delightful hint of spice. This recipe is not just tasty; it's also a feast for the eyes with vibrant colors and textures. Delicious Roasted Eggplant and Chickpea Hummus Bowl Recipe This roasted eggplant a
Ingredients
- 1 medium eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons olive oil, plus more for drizzling
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt, to taste
- 1/2 teaspoon smoked paprika
- 4 pita breads, cut into triangles
- 2 tablespoons za’atar seasoning
- Fresh parsley for garnish
- Sliced cucumbers and cherry tomatoes for serving
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Prepare the Hummus: In a food processor, combine the roasted eggplant, chickpeas, tahini, lemon juice, minced garlic, and salt. Blend until smooth and creamy, adding water as needed to reach desired consistency.
- Make the Pita Chips: On another baking sheet, arrange the pita triangles in a single layer. Drizzle with olive oil and sprinkle with za’atar seasoning. Bake for about 10-12 minutes until crispy and golden.
- Assemble the Bowls: Spoon the roasted eggplant and chickpea hummus into bowls. Garnish with fresh parsley and serve with the za’atar pita chips, sliced cucumbers, and cherry tomatoes on the side.
