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Hummus with roastet veggies

Too few ratings

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

Servings:-2+
400 g canned chickpeas (drained, for sprinkling)
5 tsp olive oil (for frying)
1½ tbsp tahini
1½ tsp lemon juice
1 clove garlic
salt
thyme
pepper
red bell peppers
shallot
½ 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)
    • 1½ tbsp tahini
    • 1½ 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
    • red bell peppers
    • shallot
    • ½ 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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