Preheat oven to 425 degrees. Peel and thinly slice the carrots. Cut the zucchini into 4-inch sticks. Drizzle with 1 tablespoon of olive oil and season with salt, pepper and the za-atar seasoning.

Place on baking sheet, keeping the carrots on 1 side and zucchini on the other.

Roast until tender, about 14 to 16 minutes.

Cook the bulgur according the package directions.

Place garlic, 2 tablespoons lemon juice, half the cannellini beans, tahini, 1/2 teaspoon of salt and the roasted carrots in a food processor. Pulse to combine.

With the food processor running, gradually add olive oil and 2 tablespoons of water. Keep processing until smooth.

Add some lemon juice to the bulgur wheat.

To serve, divide the bulgur wheat between 2 bowls. Top with hummus, roasted zucchini, the remaining cannellini beans, peppers, and feta cheese.

Serve with pita bread.