Loaded hummus with roasted winter vegetables
Creamy chickpea hummus gets a winter twist with oven-roasted parsnip, carrot, and Brussels sprouts. Finished with tahini, za'atar, crunchy pistachios, and fresh pomegranate seeds, this vegetarian dish is ideal as a savory dip with drinks or as a colorful mezze on cold evenings.
Ingredients · Servings 4
- 400 g canned chickpeas
- 1 clove of garlic
- 1 el tahini
- 100 ml olive oil
- pepper
- salty
- 1 parsnip
- 1 bunch of carrots
- 50 g Brussels sprouts
- 2 tablespoons olive oil
- 1 tsp za'atar
- 1 pinch of cayenne pepper
- 1 handful of pistachios
- 1 handful of parsley leaves
- 1 handful of pomegranate seeds
Method · 20 min
- Preheat the oven to 180°C.
- Halve the Brussels sprouts, and cut the carrot and parsnip into diagonal strips. Place everything on a baking sheet and season with pepper, salt, za'atar, and cayenne pepper. Drizzle the vegetables with olive oil and roast them in the oven for about 30 minutes.
- Drain the chickpeas and peel the garlic. Mix the chickpeas with the garlic, tahini, and olive oil in a food processor until a smooth spread is formed.
- Serve:
- Spoon the hummus into a small bowl. Place the roasted vegetables on top. Finely chop the flat-leaf parsley and pistachios and sprinkle over the hummus. Finish with za'atar, pomegranate seeds, and some olive oil.
- Tip: delicious with naan bread or pita bread.
