A dish you wouldn’t expect: roasted vegetables with hummus. You have to try them because they are too good. Zucchini and tomatoes with a crispy and fragrant topping, accompanied by a creamy and quick-to-make hummus, maybe with some good homemade bread, become a nutritious, complete, and irresistible dish. If you love hummus, you can’t miss the hummus with peppers.
I used zucchini and tomatoes, but you can use the vegetables you like best, such as eggplants, carrots, and even winter vegetables like cabbage and kale.
Let’s get to work and prepare roasted vegetables with hummus together.
OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Boiling
- Cuisine: Italian
Ingredients for preparing roasted vegetables with hummus
- 3 zucchini
- 5.3 oz cherry tomatoes
- 0.7 oz parsley
- 0.7 oz basil
- 1 clove garlic
- 1.4 oz breadcrumbs
- 1.1 oz grated Parmesan cheese
- to taste salt
- 4 tablespoons extra virgin olive oil
- 5.3 oz dried chickpeas (0 8.8 oz cooked)
- 0.7 oz basil
- 1 clove garlic
- to taste salt
- 2 tablespoons extra virgin olive oil
- Half lemon
- 1 teaspoon tahini
Tools
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- Pressure Cooker
- Baking Pan
- Immersion Blenders
Steps
First, soak the chickpeas in plenty of cold water overnight. In the morning, boil them. I use a pressure cooker for 40 minutes, double that time in a regular pot. Do not add salt, or they will become too hard. Drain and let them cool.
Chop basil and parsley with garlic. Mix with breadcrumbs and salt. Wash the zucchini and slice them into rounds. Halve the cherry tomatoes. Grease a baking pan and arrange the zucchini. Add the cherry tomatoes. Season with the breadcrumb mixture and a drizzle of oil. Bake in a ventilated oven at 356°F for about 30 minutes, until the vegetables are golden.
In a tall container, place basil and chickpeas. Add garlic, lemon juice, tahini, salt, and oil. Blend everything with an immersion blender, helping with a bit of very cold water until you get a cream. Serve the vegetables topped with spoonfuls of hummus.
Storage
You can store everything in the fridge for two or three days, but keep it separate and serve together at the last moment.
