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Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:40 minsTotal Time:1 hr 5 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2smalltomatoes2smallonions, halved2largejalapeño peppers¼cupextra-virgin olive oil plus 2 teaspoons, divided¾teaspoonkosher salt, divided½teaspoonground pepper7large clovesgarlic, peeled, divided1(15 ounce) canno-salt-added chickpeas, drained, liquid reserved½cuplemon juice¼cuptahini2large hard-boiled eggs, quartered1teaspoonza’atar (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2smalltomatoes
2smallonions, halved
2largejalapeño peppers
¼cupextra-virgin olive oil plus 2 teaspoons, divided
¾teaspoonkosher salt, divided
½teaspoonground pepper
7large clovesgarlic, peeled, divided
1(15 ounce) canno-salt-added chickpeas, drained, liquid reserved
½cuplemon juice
¼cuptahini
2large hard-boiled eggs, quartered
1teaspoonza’atar (see Tip)
DirectionsPreheat oven to 325 degrees F. Line a rimmed baking sheet with foil.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.TipsTip: 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.Originally appeared: EatingWell Magazine, May 2019
Directions
Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil.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.TipsTip: 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.
Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil.
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.
Tips
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.
Originally appeared: EatingWell Magazine, May 2019
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Nutrition Facts(per serving)429Calories28gFat32gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
