Ingredients

  • 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)

Roasted Carrots with Hummus
Recipe Courtesy of
Fitthree

Roasted Carrots with Hummus

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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.
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Easy
  • 3 steps
  • 23 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Make the hummus

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


  2. 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.



  3. 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.
    Prepare the lettuce cups and pita


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.

Plate and Serve!
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    Ingredients
    • 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)

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