Baked seasonal vegetables, along with aromatic homemade hummus and tomato salsa. A plate full of vegetables with excellent flavor.
Ingredients
Salsa:
- Fresh basil – 5 g
- Brown sugar – a pinch
- Onion – 1 piece
- Black olives – 50 g
- Black pepper – a pinch
- Red tomato – 500 g
- Salt – a pinch
Roasted Vegetables:
- Spring onion – 6 pieces
- Zucchini – 2 pieces
- Black pepper – a pinch
- Red bell pepper – 1 piece
- Carrot – 500 g
- Olive oil – 3 tablespoons
- Yellow bell pepper – 1 piece
- Salt – a pinch
- Fresh thyme – 25 g
- Baby potatoes – 800 g
Hummus:
- Lemon – 0.5 piece
- Cumin – a pinch
- Olive oil – 1 tablespoon
- Salt – a pinch
- Canned chickpeas – 240 g
- Tahini paste – 50 g
- Garlic clove – 1 piece
- Cayenne pepper – a pinch
Preparation
Step 1: Roast the potatoes Thoroughly wash and cut the potatoes into quarters or eighths. Pluck and chop the thyme leaves, mix with olive oil and potatoes. Season with salt and pepper. Spread on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C for 20 minutes.
Step 2: Cut the vegetables Peel and halve the carrots lengthwise. Remove the seeds from the bell pepper and cut into wide strips. Cut the zucchini into thick sticks and halve the onion lengthwise. Turn the potatoes, add the vegetables, and bake for 25 minutes – turning the vegetables once during this time.
Step 3: Prepare the hummus Drain the chickpeas in a sieve, rinse, and drain well. Blend with tahini and olive oil. Peel and press the garlic through a press. Season the hummus to taste with grated lemon zest, lemon juice, ground cumin, salt, and cayenne pepper. If necessary, blend until smooth with 2-3 tablespoons of hot water.
Step 4: Prepare the salsa Score the tomatoes crosswise, pour boiling water over them, drain, and peel. Then cut in half, remove the seeds, and dice finely. Chop the olives and onion into small cubes. Cut the basil leaves into strips. Mix all the ingredients and season with salt, pepper, and sugar. Serve the roasted vegetables with hummus and salsa.
