Oven roasted vegetables with bean and chickpea hummus
Bean and chickpea pastes in the colors of the rainbow taste heavenly with roasted vegetables! Choose vegetables for the oven according to your taste. Fazer Willja Oat for Cooking brings fullness and creaminess to the colorful lemon, herbs and beets flavored pastes. All pastes are gluten-free, dairy-free and vegan.
Ingredients
- ½ head of broccoli
- ½ head of cauliflower
- about 1 tbsp olive oil
- salt and pepper
Lemon hummus
- 250 g cooked ready-to-use white beans
- 1 dl Fazer Willja Oat for Cooking
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- the zest of one lemon
- 1 tsp turmeric powder
- ½ tsp salt
Herb hummus
- 250 g cooked ready-to-use white beans
- 1 dl Fazer Willja Oat for Cooking
- 2-3 dl fresh basil
- 1 garlic clove
- 1 tbsp lemon juice
- ½ tsp salt
Beetroot hummus
- 250 g cooked ready-to-use chickpeas
- 1 dl Fazer Willja Oat for Cooking
- 1 dl cooked canned beetroot in vinegar
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1,5 tsp ground cumin
- 1/2 tsp salt
- ground black pepper
Instructions
- Preheat the oven to 200 C. Chop the broccoli and cauliflower into florets.
- Toss with olive oil and add salt and pepper. Place the florets on a baking sheet lined with parchment paper so that they are not on top of each other.
- Roast the vegetables in the oven for about 25 minutes.
- Blend the hummus while the vegetables are in the oven. Blend first the lemon hummus in a high-speed blender or food processor until it’s smooth. Then blend the herb hummus and the beetroot hummus. You don’t need to wash the blender in between if you follow this order of blending.
- Serve the roasted vegetables with the hummus.