roasted vegetables & raunchy hummus
This roasted vegetables & raunchy hummus -recipe boast with layers of caramelized flavor. The same, simple method can be used with all of your favorite vegetables and the best part is that all you’ll need to add is great olive oil and spices to enhance the flavor. A little patience, a few tosses, and the oven take care of the rest.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 1x
- Category: Main Course, Side Dish, Snack
Ingredients
Scale
vegetables
- 1 bulb of fennel
- 2 whole garlic bulbs
- 4 carrots
- 1 parsnip
- 200g brussels sprouts
- 150g boiled baby potatoes
- extra virgin olive oil
- black pepper
- chili powder
- dried thyme
hummus
- 230 grams salted chickpeas
- 2 cloves garlic
- 2 tablespoons salted dark tahini
- 3 tablespoons aqua faba (liquid of chickpeas)
- 1 lime juiced
- salt
- pepper
- chili powder
Instructions
vegetables
- Turn the oven on to 250 degrees Celsius
- Wash all of the veggies carefully
- Peel the baby potatoes, parsnips, and carrots
- Cut parsnips and carrots into sticks
- Cut Brussels Sprouts in halves
- Slice the bulb of fennel
- Leave the garlic whole and do not peel them
- Place the vegetables on a baking tray and rub olive oil onto them
- Sprinkle with salt, pepper, and some with chili powder
- Cook for an hour, toss and turn the veggies every 15 minutes.
hummus
- Combine chickpeas, aqua faba, garlic, dark tahini, lime juice, salt, and pepper in a food processor or a blender and blend until smooth. The raunchy hummus is rougher version if you’d like it smoother blend longer, for about five minutes.
- Finish with extra virgin olive oil and some chili powder.
Notes
- Leftover tip: roasted vegetables make a delicious rustic looking pizza. For a unique flavor, replace the traditional tomato sauce with leftover hummus mixed with red pesto and a spoonful of nutritional yeast!
Find it online: https://sultryvegan.com/roasted-vegetables-raunchy-hummus/