Hummus Bowl with Za'atar Roasted Vegetables

⏱ 50 min · 🍽 2 Portionen · 🧂 12 Zutaten

Zutaten

  • 1 can chickpeas (400 g, 240 g drained weight)
  • 60 g tahini
  • 1 piece lemon (juice)
  • 1 clove garlic
  • 30 ml olive oil
  • 3 g ground cumin
  • 200 g sweet potato
  • 1 piece red bell pepper
  • 1 piece zucchini
  • 10 g za'atar
  • 5 g sesame seeds
  • 1 pinch salt

Zubereitung

  1. Preheat the oven to 220 °C conventional heat. Cut the sweet potato into 2 cm cubes and the pepper and zucchini into chunky pieces. Toss with half the olive oil, salt and half the za'atar and spread out on a baking sheet.
  2. Roast the vegetables until the sweet potato is tender and the edges caramelize, flipping once halfway through.
  3. For the hummus, drain the chickpeas, saving the aquafaba. Blend the chickpeas with the tahini, lemon juice, garlic, cumin and a generous splash of aquafaba until smooth; season with salt. Add more liquid as needed until silky and creamy.
  4. Swoosh the hummus around two bowls with the back of a spoon and pile the roasted vegetables on top. Finish with the remaining za'atar, the sesame seeds and a drizzle of the remaining olive oil.
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Hummus Bowl with Za'atar Roasted Vegetables
📖 Culinse
veganbowlmediterraneanmeal-prep

Hummus Bowl with Za'atar Roasted Vegetables

A swoosh of creamy homemade hummus topped with za'atar-roasted bell pepper, zucchini and sweet potato. A hearty vegan dinner that goes straight from sheet pan to bowl..

⏱

Kochzeit

50 min

🍽

Portionen

2

🧂

Zutaten

12

Original ansehen ↗

Nährwerte

pro Portion

555 kcal

Kalorien

16 g

Eiweiß

34 g

Fett

46 g

Kohlenhydrate

Zutaten

Für 2 Portionen

  • 🛒
  • 🛒
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Preheat the oven to 220 °C conventional heat. Cut the sweet potato into 2 cm cubes and the pepper and zucchini into chunky pieces. Toss with half the olive oil, salt and half the za'atar and spread out on a baking sheet.

  2. 2

    Roast the vegetables until the sweet potato is tender and the edges caramelize, flipping once halfway through.

  3. 3

    For the hummus, drain the chickpeas, saving the aquafaba. Blend the chickpeas with the tahini, lemon juice, garlic, cumin and a generous splash of aquafaba until smooth; season with salt. Add more liquid as needed until silky and creamy.

  4. 4

    Swoosh the hummus around two bowls with the back of a spoon and pile the roasted vegetables on top. Finish with the remaining za'atar, the sesame seeds and a drizzle of the remaining olive oil.

Hummus Bowl with Za'atar Roasted Vegetables Rezept | Culinse