Preheat oven to 425°F. Arrange carrots on one side of baking sheet and zucchini on other side. Drizzle vegetables with 1 tbsp olive oil, add just half the za’atar and a pinch of salt and pepper, and toss. Roast until tender, 18 to 20 minutes. (4-servings: use 2 tbsp olive oil)

Meanwhile, toast millet in small saucepan over medium-high heat until fragrant and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 20 to 25 minutes. Remove cooked millet from heat and set aside, covered. (4-servings: use 2 cups water)

Combine roasted carrots, garlic, just 2 tbsp lemon juice, just half the cannellini beans, tahini, and ½ tsp salt in food processor. Pulse to combine. With the motor running, slowly add 2 tbsp olive oil and 2 tbsp water. Blend until smooth, about 1 minute. (4-servings: use 1 tsp salt, ¼ cup olive oil, ¼ cup water) (TIP: Add more oil or water as needed to achieve a smooth consistency.)

Stir remaining lemon juice into cooked millet. Divide roasted carrot hummus between serving bowls. Top with millet, remaining cannellini beans, roasted za’atar zucchini, peppers, and cucumber. Dollop with herb garlic cheese and sprinkle with remaining za’atar seasoning. Serve with romaine leaves for dipping. Enjoy!