Hummus with roastet veggies

Hummus with roastet veggies

Based on 0 ratings
Karolína Molitorová

Karolína Molitorová

Community member

"Best for light lunch or dinner, perfect for sharing"

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings2
400 g
canned chickpeas (drained, for sprinkling)
5 tsp
olive oil (for frying)
tbsp
tahini
tsp
lemon juice
1 clove
garlic
salt
thyme
pepper
2
red bell peppers
1
shallot
½
green zucchini
cherry tomato
Spring onion
3 tbsp
canned chickpeas

Utensils

nonstick pan

  • Step 1/4

    • 3 tbsp canned chickpeas

    Heat the oven for 480F - put parchment paper to the pan, add chickpeas, drizzle with olive oil and sprinkle with salt, pepper and cayenne pepper(optional) put it to the oven for 8mins. Take a look so it won’t burn.

  • Step 2/4

    • 400 g canned chickpeas (drained, for sprinkling)
    • 5 tsp olive oil (for frying)
    • tbsp tahini
    • tsp lemon juice
    • 1 clove garlic
    • salt
    • pepper

    For hummus - add canned chickpeas and two tablespoons of water (best from chickpeas) to mixer, add olive oil, tahini, lemon juice, garlic, salt and pepper, then mix until smooth. It takes about 3-5 mins but it depends on your mixer. Transfer to clean bowl and to the fridge.

  • Step 3/4

    • thyme
    • 2 red bell peppers
    • 1 shallot
    • ½ green zucchini
    • cherry tomato
    • nonstick pan

    Heat the pan with tablespoon of olive oil. Cut the veggies and add to the pan - sprinkle with salt, pepper and thyme - let roast for few minutes each side.

  • Step 4/4

    When the veggies and chickpeas are ready, cut spring onion. Take a plate add some chilled hummus, roasted veggies, grilled chickpeas and sprinkle with spring onion. Toast some sourdough bread if u like. Drizzle with some extra olive oil and lemon juice

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