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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.