Roasted Vegetable Hummus Bowl

Preheat the oven to 425°F. Add the freekeh to a small saucepan over medium-high heat. Toast, shaking the pan occasionally, until the grains are fragrant, about 2 to 3 minutes. Add 1½ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook freekeh until the grains are tender, about 23 to 25 minutes.

Drain the tofu and pat dry with a paper towel. Cut into ½ inch cubes. Trim the zucchini and cut into half moons. Halve the grape tomatoes. Check the olives for pits, remove if present and halve the olives. Thinly slice the cucumber. Halve the lemon. Peel the garlic. Drain and rinse the chickpeas.

Lightly oil a baking sheet with 1 tbsp vegetable oil. In a large bowl, combine the za’atar and nutritional yeast. Add the cubed tofu and toss until evenly coated. Add the za’atar tofu to the baking sheet along with the zucchini half moons and halved tomatoes. Season everything with a pinch of salt and pepper. Roast until the tofu is lightly browned and the vegetables are tender, about 18 to 20 minutes.

Combine the juice from the lemon, peeled garlic, chickpeas, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper in a food processor. Blend the lemon hummus until smooth, scraping down the sides of the food processor as necessary.

Warm the pita in the oven, about 2 to 3 minutes. Cut the warmed pita into wedges. Divide the freekeh between bowls and top with the za’atar tofu, roasted vegetables, halved olives, and sliced cucumber. Add a scoop of lemon hummus and enjoy!