Za'atar Roasted Carrot Hummus with Whole Grain Pita

Preheat oven to 400°F (200°C).

Peel 4 large carrots and cut them into 1-inch chunks. Toss with 2 tablespoons of olive oil and 1 tablespoon of za'atar spice blend on a baking sheet.

Roast the carrots for 25-30 minutes, turning halfway through, until tender and caramelized.

While carrots are roasting, drain and rinse 2 cans of chickpeas, reserving 1/4 cup of the liquid from the can.

Season 12 ounces of chicken breast with 1 teaspoon of paprika, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Cook the chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Let rest for 5 minutes, then dice into small cubes.

Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden. Set aside.

In a food processor, combine the roasted carrots, drained chickpeas, 1/2 cup tahini, 3 minced garlic cloves, 1/4 cup lemon juice, 1 teaspoon ground cumin, 1 teaspoon salt, and remaining 2 tablespoons of olive oil.

Process until smooth, adding reserved chickpea liquid as needed to achieve desired consistency.

Add 1/2 cup Greek yogurt to the hummus and pulse a few times to incorporate.

Transfer the hummus to a serving bowl. Sprinkle with remaining 2 tablespoons of za'atar, toasted pine nuts, and 1/4 cup chopped fresh parsley.

Warm 6 whole grain pita breads in the oven for 2-3 minutes.

Cut the pita into triangles and serve alongside the hummus with the diced chicken on the side.