Roasted Vegetables with Hummus

Roasted Vegetables with Hummus

Roasted broccoli, Brussels sprouts and sweet potatoes topped with hummus and sprinkled with sesame and sunflower seeds. This is a healthy vegan and gluten free dish that can be served as a main or a side.

Hummus

I didn’t use any tahini for this recipe, I thought the texture was great this way and the lemon and garlic were flavorful enough. Besides, it makes the dish more affordable as tahini can be pretty expensive.

It’s always convenient to have canned chickpeas in your kitchen cabinet, no need for soaking and cooking. Plus, you can keep the aquafaba (chickpea water) to make vegan meringues.

If you prefer to use dried chickpeas, soak overnight and cook for 45 minutes in unsalted water before moving on with the recipe.

Keep the hummus refrigerated until use. You can drizzle it on the vegetables or put it in a small bowl as a dip.

Roasted Vegetables

I blanch the vegetables before roasting them, they are easier to digest and I also find that they don’t get dry like they would without blanching.

Plunge them all together in boiling salted water for a couple of minutes and then transfer into an iced bath. Drain well and mix with olive oil, balsamic vinegar, salt and pepper. Transfer on a baking tray lined with parchment paper and bake at 450°F for 35 to 40 minutes, stirring occasionally.

Roasted vegetables with hummus in a bowl, a jar of hummus and baking tray with roasted vegetables in the background
Roasted vegetables with hummus in a bowl, a jar of hummus and baking tray with roasted vegetables in the background

Roasted Vegetables With Hummus

Brussels sprouts, broccoli and sweet potatoes roasted in the oven, topped with hummus and sprinkled with seeds.
Recipe for 2 people as a main dish or 4 people as a side dish.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Side Dish
Servings 4 people
Calories 761 kcal

Ingredients
  

Roasted vegetables

  • 20 Brussels sprouts
  • 1 big sweet potato
  • 2 broccoli heads
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper – to taste

Hummus

  • 1 heaping cup canned chickpeas (200 g) – rinsed
  • 1 garlic clove
  • 3 tbsp lemon juice
  • cup water
  • ½ tsp cumin
  • ½ tsp paprika
  • 2 tbsp olive oil
  • salt and pepper – to taste
  • sesame, sunflower, pumpkin seeds, … to sprinkle

Instructions
 

Hummus

  • In a stand blender, mix the chickpeas, garlic, lemon juice, cumin, paprika, olive oil, salt and pepper.
  • Pour the water in slowly until you reach the right consistency.
  • Transfer in a jar and keep refrigerated.

Roasted vegetables

  • Preheat the oven to 450°F – 230°C.
  • Bring a big pot of salted water to a boil.
  • Rinse and cut the vegetables : Brussels sprouts in halves, broccoli into florets and sweet potato in cubes.
  • When the water is boiling, pour in the vegetables and blanch for 2 minutes. Remove from the boiling water with a slotted spoon, and plunge into iced water to stop the cooking process. Once completely cold, drain thoroughly.
  • In a bowl, mix together the vegetables with the olive oil and balsamic vinegar.
  • Spread on a baking sheet with parchment paper and sprinkle with salt and pepper.
  • Bake for 35 to 40 minutes, stirring every 10 minutes.
  • Serve with the hummus and seeds sprinkled on top.

Notes

  • Use the aquafaba (chickpea water) to make vegan meringues. If you prefer to use dried chickpeas, soak overnight and cook for 45 minutes in unsalted water before moving on with the recipe.
  • Keep the hummus refrigerated until use. You can drizzle it on the vegetables or put it in a small bowl as a dip.
  • Calories are per one serving of the recipe as a main course (total calories for the whole recipe is 1523).
Keyword Dairy free gluten free, Hummus, Roasted veggies

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