Roasted Carrot Hummus Bowl with Za'atar Vegetables and Cashew Cheese

 Ingredients: 

3 carrots

1 zuchini (yellow squash)

1 tsp za'atar seasoning (amazon)

1/2 cup bulgur

1 multigrain flatbread

2 garlic cloves

1 lemon

one can cannellini beans

2 tbsp tahini

1 oz peppadew peppers (red pepper sub)

2 oz treeline herb and garlic cashew cheese

Directions: 

1. Preheat the oven to 425. Peel and thinly slice the carrots. Trim zucchini and cut into 4 inch sticks. Add sliced carrots to one side of the baking sheet, add zucchini sticks to the other side, and toss vegetables with 1 tbsp olive oil, half the za'atar seasoning, and a pinch of salt and pepper.  Roast until tender, 14 to 16 minutes. 

2. Add 1/2 cup water to a small saucepan and bring to a boil. Add bulgur, remove saucepan from heat, cover, and let situ until water is absorbed, about 15 minutes. Place multigrain flatbread in the oven to toast, 5 to 7 minutes. Cut into 8 triangles. 

3. Peel the garlic. Halve and rinse the lemon. Drain and rinse the cannellini beans. Add roasted Za'atar carrots, peeled garlic, just 2 tbsp lemon juice, half the cannellini beans, tahini, and 1/2 tsp salt to a food processor and pulse to combine. With the motor running slowly ad 2 tsp of olive oil and 2tbsp water and blend until smooth. 

4.Add the remaining lemon juice to the cooked bulgur. Divide the roasted carrot hummus between large shallow bowls, using a spoon to spread. Top with bulgur, remaining cannellini beans, roasted za'atar zucchini sticks, and peppadew peppers. Dollop with cashew cheese and sprinkled the remaining za'atar seasoning, Serve with toasted multigrain flatbread.  

690 calories, 23 g fat, 102 carbs, 27 g protein.