Oven Veggies with two sorts of Hummus
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the oven veggies:
  • 1 sweet potato
  • 2 big carrots
  • 2 hands full Brussels sprouts
  • 2 bulbs beetroot
  • 1 (red) onion
  • 1 clove garlic
  • 2 sprigs rosemary
  • a few sprigs thyme
  • 2 tbsp olive oil
  • salt
  • pepper
For the hummus:
  • 1 can chickpeas
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 small clove garlic
  • 1/2 tsp salt
  • 1/4 tsp cumin
For the spinach hummus also:
  • 4 hands full spinach
  • chili flakes - optional
  1. Preheat the oven to 200° C (400° F) and line a baking tray with parchment paper.
  2. Wash the veggies thoroughly, brush, if needed and cut into big, but bite-sized pieces. There is no need to peel the veggies. Quarter the onion and roughly chop the garlic. Pick the needles and leaves of the herbs and combine veggies, herbs and oil in a bowl. Season to taste.
  3. Spread the veggies on the baking tray and bake in the oven for about 40 minutes, until they brown a bit.
  4. In the meantime make the hummus. Drain the chickpeas, but keep about half of the liquid. Pour in a food processor along with the other ingredients and mix until smooth.
  5. Remove half the hummus, add the spinach and mix again to make the spinach hummus. Arrange the hummus in two bowls and serve with the veggies.
You can easily vary the veggies to your taste or the seasons. I like zucchini and peppers in summer and asparagus and young potatoes in spring.

When I don't have much time, I cook the veggies in the microwave for about 5 minutes, then it only takes 10 minutes in the oven to make them. Small portions of hummus I make in my small food chopper and bigger portions in my food processor.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/ofengemuese-mit-zweierlei-hummus/