Loaded Hummus with Roasted Veggies and Feta

Prep 20 min·Cook 30 min·Total 50 min·4 servings·VEGETARIAN·550 kcal

Loaded hummus with roasted vegetables, feta cubes and pine nuts on a platter from above, baguette on a board beside it

Ingredients

For the roasted vegetables

1 red bell pepper
1 yellow bell pepper
1 zucchini
1 small eggplant
1-2 beetroot
1-2 carrots
1 red onion
1-2 garlic cloves
3 Tbsp olive oil
1/2 tsp paprika powder
salt and pepper (to taste)

For the hummus

1 tin chickpeas (400 gr (14 oz.), about 240 gr (8.5 oz.) drained)
100 gr (3.5 oz.) tahini (pale and runny)
1-2 garlic cloves
4 Tbsp lemon juice
4 Tbsp olive oil
1 tsp cumin
1 tsp paprika powder
cold water (as needed, about 4 to 6 Tbsp)
salt and pepper (to taste)

To serve

50 gr (1.8 oz.) feta (or marinated feta cubes)
25 gr (0.9 oz.) pine nuts
fresh thyme and basil (a few sprigs and leaves)
1 baguette (or flatbread)

Equipment: Baking tray with parchment paper, Blender or food processor, Frying pan for the pine nuts, Large platter

Instructions

Roast the vegetables

1.Preheat the oven to 220 C (425 F).
2.Wash the peppers, zucchini, eggplant, beetroot and carrots and cut them into bite-sized pieces, cut the red onion into wedges, finely chop the garlic.
3.Spread everything on a tray lined with parchment paper and toss with the olive oil, paprika, salt and pepper.
4.Roast for 30 minutes, until the vegetables are soft and colored at the edges, turning once halfway through.

Blend the hummus

1.Drain the chickpeas and rinse them under cold water.
2.Put them in the blender with the tahini, garlic, lemon juice, olive oil, cumin and paprika and blend until smooth.
3.Gradually add enough cold water until the hummus is really nice and creamy.
4.Season with salt and pepper.

Assemble

1.Cut the feta into small cubes, toast the pine nuts in a dry pan until golden brown.
2.Spread the hummus over a large platter or a flat plate and make a well with the back of a spoon.
3.Pile the warm roasted vegetables on top and garnish with the feta, pine nuts, thyme and basil.
4.Drizzle with a little olive oil and serve with baguette.

Notes

Tip from my kitchen: buy a pale, runny tahini, that is half the hummus, and blend a minute longer than you think necessary. The water goes in gradually, the hummus should be softer than you want it in the end, because it firms up as it sits. The vegetables need space on the tray, otherwise they steam instead of roasting, better to use two trays. Cut the beetroot and carrots into slightly smaller pieces than the peppers and zucchini, then everything is done at the same time. And assemble the platter just before eating, so the vegetables still sit warm on the cold hummus, that contrast is exactly what makes it.

Nutrition per serving: 550 kcal · 13 g protein

MY NOTES

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