Roasted Vegetables with Hummus
Healthy, because
Even smarter
Nutritional values
This heart-healthy dish is packed with vitamins, minerals, plant protein and fiber.
Roast some tofu with this dish for a perfect, filling vegan meal.
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 1,129 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- For Hummus
- 12 ozs dried chickpeas
- 2 cloves garlic cloves
- salt
- 3 Tbsps Tahini (jarred)
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- ground cumin
Preparation steps
For the hummus, soak chickpeas overnight and drain. Heat chickpeas in a pot of water and allow to simmer for about 30 minutes until soft. Drain and rinse under cold water. With a hand blender, cream into a purée. Peel garlic cloves and chop finely. Add a pinch of salt and garlic to chickpeas. Add tahini, olive oil, lemon juice and cumin and stir together.
For the roasted vegetables, scrub potatoes and cut into wedges. Rinse bell pepper, clean inside and cut into pieces. Rinse zucchini and chop roughly.
Preheat oven to 180°C / 350°F.
Place vegetables in a baking dish and mix together with olive oil, chives and rosemary. Season to taste with salt and pepper. Bake in the oven for about 35 to 40 minutes or until potatoes are soft. Serve immediately with hummus on the side.
