Oven-baked vegetables with hummus

Ingredients for 5 servings:

• 2 carrots
• 2 parsnips
• 3 pointed peppers
• 2 eggplant(s)
• 2 sweet potatoes
• 3 tomatoes
• 3 small potatoes, if desired
• 1 handful of olives, black
• 1 onion(s)
• 1 bulb(s) garlic
• salt and pepper
• 3 tsp olive oil for drizzling
• 300 g chickpeas, cooked or 1 cup dried
• 150 g tahini
• 1 garlic clove(s)
• 1 bunch of parsley
• 2 tsp lemon juice
• ½ tsp turmeric
• ½ tsp cumin
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

simple recipe, vegan

For the oven-baked vegetables, preheat the oven to 180°C (top/bottom heat). Wash the vegetables and cut into bite-sized pieces. Arrange the various vegetables as desired on a baking sheet lined with baking paper, drizzle with oil, and cook on the middle rack for 20-30 minutes. Season with salt and pepper. For the hummus, drain the cooked chickpeas, reserving the cooking water. Finely chop the parsley. Place all ingredients in a blender and puree. To make the paste a little smoother, add a little of the cooking water. Season to taste with the spices and lemon juice. To serve, drizzle a little olive oil over the paste. Serve the cooked vegetables with the hummus. Tips: For more flavor, you can add herbs like rosemary and oregano. You can also use canned chickpeas to save time. The hummus can be varied to suit your taste. Omit the parsley or use other spices.