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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 Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Side Dish
Keyword: Dairy free gluten free, Hummus, Roasted veggies
Servings: 4 people
Calories: 761kcal

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).