Roasted Carrot Hummus Bowls

1 Roast the vegetables

Preheat the oven to 425°F. Peel and thinly slice the carrots. Trim zucchini(s) and slice into 4 inch sticks. Add sliced carrots to one side of a baking sheet and add zucchini sticks to the other side. Drizzle vegetables with 1 tbsp (2 tbsp) olive oil, add just half the za’atar seasoning and a pinch of salt and pepper, and toss. Roast until tender, 18 to 20 minutes. TIP: We'll use the oven again in the next step to toast the flatbread.

2 Cook the bulgur wheat

Add ½ cup (1 cup) water to a small saucepan and bring to a boil. Add bulgur, cover, remove saucepan from heat, and let sit until water is absorbed, about 15 minutes. Place flatbread(s) in the oven to toast, 5 to 7 minutes. Cut into 8 (16) triangles.

3 Prepare the carrot hummus

Peel the garlic. Halve and juice the lemon(s). Drain and rinse the cannellini beans. Add roasted za’atar carrots, peeled garlic, just 2 tbsp (4 tbsp) lemon juice, just half the beans, tahini, and ½ tsp (1 tsp) salt to a food processor, and pulse to combine. With the motor running, slowly add 2 tbsp (4tbsp) olive oil and 2 tbsp (4 tbsp) water, and blend the roasted carrot hummus until smooth. TIP: Add more oil or water as necessary to achieve a smooth consistency.

4 Serve

Add remaining lemon juice to the cooked bulgur. Divide the roasted carrot hummus between large bowls. Top with bulgur, remaining beans, roasted za’atar zucchini sticks, and peppers. Dollop with cashew cheese and sprinkle with remaining za’atar seasoning. Serve with toasted flatbread triangles. Enjoy!