Do you want to learn how to turn your veggies into a main dish? I thought so! This roasted veggies over hummus dish has 4 main principles that elevate the dish from a humble veggie side dish to a main dish!
The 4 biggest things to consider when elevating your veggies are 1. textures 2. plating, 3. nutrition and 4. flavors. You can play around with various veggies, spices, and creamy dips/hummus' but this recipe is the perfect starting point.
Roasted Veggies & Chickpeas
For this recipe, I decided to roast brussels sprouts and sweet potatoes. The brussels sprouts are high in fiber, vitamins, minerals, and antioxidants. The sweet potatoes provide beta carotene (which is converted into Vitamin A) for the dish and if you keep the skin on, provide more fiber.
In addition to roasted vegetables, I wanted to add more protein so I air fried some chickpeas. The chickpeas bring in plant based protein and are also high in fiber. All in all, this dish will keep you nice and full from all of the fibrous foods and is great for your digestion.
The Secret to the Creamiest Hummus
A little while ago, I discovered some truly game changing hummus! It all stemmed from the best tip ever on how to make creamy, fluffy hummus at home. The secret: add ice water! The coldness of the water helps create the fluffiness and thickness of this recipe. Adding water also makes this hummus oil free. This creamy hummus provides the best thick base for your veggies
Spices & Freshness
I love Mediterranean spices so I typically lean toward za'atar and sumac wherever I can when cooking, especially with a hummus dish. The sea salt flakes bring out even more flavors in the dish and the olive oil provides a finishing note that ties the dish together.
In order to add a pop of freshness and keep with the Mediterranean flavor profile, I added pomegranate seeds. They also provide a burst of color!
Roasted Veggies over Hummus
Ingredients
Veggies
- 1 lb of brussels sprouts chopped/shaved
- 1 sweet potato diced
- 1 tablespoon avocado oil
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Crispy Chickpeas
- 1 15 oz can chickpeas drained and rinsed
- 1 teaspoon avocado oil
- 1 teaspoon garlic powder
- salt/pepper
Hummus
- 1 15 oz can chickpeas drained and rinsed
- ¾ cup tahini
- Juice of ½ a lemon
- 1 garlic clove
- ¾ teaspoon cumin
- 1 ½ teaspoon salt
- ½- ¾ cup ice water
Other Toppings
- pomegranate seeds
- sumac seasoning
- za'atar seasoning
- sea salt flakes
- olive oil drizzle
Instructions
- Preheat your oven to 400F, chop your brussels sprouts and dice your sweet potato. Put them on a pan and toss with spices and avocado oil. Bake for 25-30 minutes until browned, flipping ½ way through.
- While that is baking, prep your crispy chickpeas. Rinse and drain your chickpeas then toss with avocado oil and seasonings then air fry at 400F for 15 minutes, shaking ½ way through. (If you don't have an air fryer, put it in your oven 400F for 30-40 minutes.)
- Prep the hummus by putting the garlic clove, lemon juice, tahini, salt, and cumin in a food processor (a blender also works) and process (about 1 min). Then pour in the ice water a bit at a time through the top of the processor while it is still running until the hummus starts to look lighter in color (about 1-2 mins). Add the rinsed and drained chickpeas to the processor and process for about 2-3 minutes until everything is combined. You may need to scrape the sides of the bowl to ensure everything is incorporated.
- Spread your hummus on a plate then top with roasted brussels sprouts, sweet potato, crispy chickpeas, pomegranate seeds, and sumac, za'atar, sea salt flakes, and olive oil.
- Enjoy!! Each component can be stored separately in the fridge for up to 4 days (crispy chickpeas can be stored on the counter)
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for a different hummus as the base, check out my beet hummus recipe!
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