Mediterranean Hummus Bowl with Chickpeas and Soft-Boiled Egg

While a tub of hummus is surely a bag of pita chip’s best friend, its utility doesn’t stop there. The creamy chickpea dip can go well beyond the snack hour, and this hearty vegetarian bowl — full of crispy roasted eggplant and herby tabbouleh salad — is proof.

When you start thinking of hummus as a purée of chickpeas instead of just a convenient party dip, its possibilities open up. Here, it’s used as the base for a feel-good, five-ingredient bowl that comes together quickly. Add chickpeas, store-bought tabbouleh salad, roasted eggplant, and a jammy egg, and you’ve got a high-protein meal that’s meatless but totally satisfying.

To make this meal as quick as can be, I like to roast the eggplant and soft-boil the egg during my weekend meal prep session, so that all I have to do come dinnertime is assemble. To make it even speedier, you can pick up roasted eggplant at your grocery store’s salad bar. Then, serve the bowl as is, or pair with a side of pita chips or bread.

Eager to start eating dip for dinner? Here’s 4 more delicious hummus bowls you’ll love.