Roasted Vegetable Hummus Bowl

Ingredients

• 2 eggplants
• 1 sweet potato (cut in wedges)
• 1 can (400 g/14 oz) chickpeas (drained)
• 5 ounces asparagus
• 1 garlic head (cut in half)
• 3 tbsp za’atar
• 5 tbsp olive oil
• 1 tsp chili flakes
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• sea salt (to taste)
• black pepper (to taste)
• 1 tbsp Greek yogurt
• 1 tbsp liquid from the canned chickpeas
• ½ tsp sumac
• ½ tsp ground cumin
• 1 tbsp tahini
• ¼ cup olive oil
• 1 tbsp sesame oil
• 2 roasted garlic cloves (from the roasted vegetables)
• 2 poached eggs
• black sesame seeds
• naan