Roasted Vegetables with Hummus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the hummus
- 300 grams dried chickpeas
- 2 garlic cloves
- 80 grams Tahini (from a jar)
- 1 lemon (juiced)
- salt
- 4 Tbsps olive oil
- 1 pinch Chili powder
- ½ tsp ground paprika
- 2 Tbsps black Olives (pitted)
Preparation steps
For the hummus, soak chickpeas overnight in plenty of water. The next day, drain chickpeas and cook in plenty of water until tender, 50-60 minutes. Drain chickpeas and puree with an immersion blender. Peel garlic, squeeze through a garlic press and stir into chickpeas with tahini and olive oil. Season hummus mixture with lemon juice and salt. Spoon hummus into a serving bowl, sprinkle with chili powder and paprika and garnish with olives.
For the vegetables, preheat oven to 250°C (approximately 475°F).
Rinse eggplant and cut into slices 1 cm thick (approximately 1/3 inch thick). Rub eggplant slices with 1/2 teaspoon salt and let stand for about 10 minutes.
Rinse and halve bell peppers, remove seeds and ribs and cut into slices. Rinse tomatoes and cut into slices.
Thoroughly rinse eggplant slices and pat dry. Drizzle eggplant and bell pepper slices with oil and season with salt and pepper. Place eggplant, bell pepper and tomato slices on a baking sheet lined with parchment paper and bake for 20-25 minutes. If desired, toast vegetables under an oven broiler, watching carefully, before serving.
Immediately serve the roasted vegetables with the hummus.
