Roasted Carrot Hummus Bowls

🥘 Ingredients

• carrots 3 item
• zucchini 1 item
• olive oil 1 tbsp
• za'atar seasoning 1 tbsp
• salt
• pepper
• multigrain flatbread 1 item
• water 1/2 cup
• bulgur wheat 1/2 cup
• garlic cloves 2 item, peeled
• lemon 1 item, juiced
• cannellini beans 13.4 oz, drained and rinsed
• tahini 2 tbsp
• salt 1/2 tsp
• olive oil 2 tbsp
• water 2 tbsp
• pickled peppers 1 oz
• Treeline Dairy-Free Herb Garlic Cheese 2 oz

1. 1

   Preheat the oven to 425°F.

Roast the vegetables

1. 1

   Add carrots , peeled and thinly sliced, to one side of a baking sheet and zucchini , trimmed and cut into 4-inch sticks, to the other side. Drizzle vegetables with - olive oil , add just half the za'atar seasoning and a pinch of - salt and - pepper , and toss. Roast vegetables until tender, 18 minutes to 20 minutes .
2. 2

   Place multigrain flatbread in the oven to toast while vegetables finish roasting.

Cook the bulgur wheat

1. 1

   Add - water to a small saucepan and bring to a boil. Add bulgur wheat , cover, remove saucepan from heat, and let sit until water is absorbed, about 15 minutes .
2. 2

   Toast the flatbread 5 minutes to 7 minutes . Cut into 8 triangles.

Prepare the carrot hummus

1. 1

   Add roasted za'atar &carrots, garlic cloves , just 2 tbsp of the lemon , just half the cannellini beans , tahini , and - salt to a food processor and pulse to combine. With the motor running, slowly add - olive oil and - water . Blend the roasted carrot hummus until smooth. Add more oil or water as necessary to achieve a smooth consistency.

Serve

1. 1

   Add remaining lemon juice to the cooked &bulgur. Divide roasted carrot hummus between large bowls . Top with &bulgur, remaining &beans, roasted za'atar &zucchini sticks, and pickled peppers . Dollop with Treeline Dairy-Free Herb Garlic Cheese and sprinkle with remaining &za'atar. Serve with toasted &flatbread. Enjoy!