Serves 2 people
for hummus:

60 g cannellini beans (canned)
60 g chickpeas (canned)
4 tbsp tahini
1 tbsp roasted garlic
10 ml water
10 ml lemon juice
1 ½ tbsp olive oil
½ tsp water
vegetable kebabs:

180 g carrot (cubed)
180 g zucchini (cubed)
120 g cherry tomatoes (whole)
2 tbsp olive oil
½ tsp whole cumin
½ tsp sumac powder
½ tsp dried thyme
½ tsp sesame seeds
½ tsp dried oregano
¼ tsp salt
lettuce cups & pita:

140 g pita bread (cut into 2 cm wide strips)
70 g mesclun mix
2 tsp lemon juice
1 tbsp roasted almonds (chopped)

Recipe Courtesy of
Fitthree

Roasted Carrots with Hummus

Going vegan for a holiday party? This healthy combination of vegetables makes for a guilt-free snack platter for parties or even a lazy meal in, allowing you to enjoy kebab style snacking without the need for meat! Vegetarian kebabs can be baked, toasted or grilled to a golden charred perfection, and it pairs so well with the creamy garlicky hummus. Mushrooms, bell peppers, eggplants and tempeh also make for equally delicious kebab options.

Difficulty: Easy

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Steps: 3 steps
23 Ingredients

Difficulty: Easy
Steps: 3 steps
23 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Instructions

Make the hummus
- Place all the hummus ingredients in a food processor and blend till smooth and creamy.
- Chill till ready to serve.

Make vegetable kebabs
- Heat a small skillet over low-medium heat, and toast the cumin and coriander seeds till they are fragrant. Turn off the heat and allow the spices to cool.
- Blend or grind the toasted cumin and coriander into a powder, then mix with sumac, salt, dried thyme, sesame seeds and oregano - this is the z’aatar mixture.
- Toss the carrots, cucumber and zucchini in olive oil, and sprinkle the z’aatar over.
- Place the vegetables on skewers, then roast in a preheated oven at 170°C for 20 minutes.
| Grill the vegetable skewers and pita in a grill pan on the stove if you don’t have an oven.

Prepare the lettuce cups and pita
- Toast the pita in a 170°C preheated oven for 3 minutes.
- Wash and dry the mesclun mix, then drizzle with lemon juice.

Plate and Serve!

Pick a sharing platter, pile the mesclun leaves on one section, then add on the pita strips in another pile followed by the vegetable kebabs. Place the hummus in a bowl at the centre and sprinkle with toasted almonds before serving.

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Name: Roasted Carrots with Hummus
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: for hummus: 60 g cannellini beans (canned); 60 g chickpeas (canned); 4 tbsp tahini; 1 tbsp roasted garlic; 10 ml water; 10 ml lemon juice; 1 ½ tbsp olive oil; ½ tsp water; vegetable kebabs: 180 g carrot (cubed); 180 g zucchini (cubed); 120 g cherry tomatoes (whole); 2 tbsp olive oil; ½ tsp whole cumin; ½ tsp sumac powder; ½ tsp dried thyme; ½ tsp sesame seeds; ½ tsp dried oregano; ¼ tsp salt; lettuce cups & pita: 140 g pita bread (cut into 2 cm wide strips); 70 g mesclun mix; 2 tsp lemon juice; 1 tbsp roasted almonds (chopped)