In a medium saucepan, combine 1 cup of rinsed dry green lentils with 3 cups of water and a vegetable bouillon cube. Bring to a boil, then simmer for 15-17 minutes, until tender.

Heat 2 tablespoons of olive oil in a large skillet. Add 1 teaspoon of cumin seeds and a pinch of red pepper flakes. Sauté for 1 minute until fragrant.

Stir in 1 sliced red onion and cook for 3-4 minutes until it softens and turns translucent.

Add 2 cloves of minced garlic and 1 teaspoon of ground coriander, cooking for 1 minute until aromatic. Then, add 1 chopped zucchini and sauté for 4-5 minutes until tender.

Drizzle in another tablespoon of olive oil, add the cooked lentils and fresh thyme, sauté for an additional 3-4 minutes. Season with salt and pepper.

Plate the dish by smearing hummus in each bowl, topping with the lentil and vegetable mixture, and finishing with chili oil.