Roasted vegetable feast on hummus bed

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
5 2
If you dip the roasted vegetables into the homemade hummus and bite off full of relish, a long "Mmmmhhhmmm" will surely escape you!
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 small beetroots
  • 3-4 baby yams
  • 8 TABLESPOONS Cider vinegar
  • 7 TABLESPOONS Oil
  • 3 TABLESPOONS Agave syrup
  • 7-10 Tbsp salt, pepper, sugar, ground cumin
  • 120 g Cardinal lenses
  • 1 Onion
  • 1 can(s) (425 ml each) Chickpeas
  • 4 Stem/s Parsley and mint
  • 2 Garlic cloves
  • 4-5 Tbsp Lemon juice
  • 40 g Tahin (sesame paste; glass)
  • 4 Mini roman salads
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper. Wash beetroot and sweet potatoes thoroughly, cut the sweet potatoes into slices, cut beetroot in half. Mix 5 tbsp vinegar, 3 tbsp oil and agave syrup and season with 1⁄4 tsp salt and pepper. Mix the sweet potatoes and beetroot with half of the marinade and spread on the baking tray. Bake in a hot oven for about 35 minutes.

  2. 2

    Rinse the lentils, boil them in about 1 l water for about 25 minutes. Peel and finely dice the onion. Heat 2 tablespoons of oil in a saucepan. Sauté onion in it, sprinkle with 1 tbsp. sugar, caramelise slightly and deglaze with 3 tbsp. vinegar and 100 ml water. Cook until the caramel has dissolved. Drain the lentils and add to the onions. Season strongly with salt and pepper and let cool off.

  3. 3

    For the hummus, rinse and drain the chickpeas. Wash the herbs and shake dry, pluck the leaves and chop them. Peel and chop the garlic. Puree everything with lemon juice, 1 tablespoon of oil and tahini. Season to taste with salt and cumin.

  4. 4

    Clean and wash the salad, shake dry and cut in half lengthwise. Fry in 1 tablespoon of hot oil all around for about 2 minutes, season with salt. Arrange lentils, hummus, vegetables and salad.

Nutrition Facts

KCAL
640 kcal
CARBS
92 g
FATS
24 g
PROTEINS
10 g