Summary

Ingredients

• 2 carrot (s)
• 2 parsnips
• 3 pointed peppers
• 2 eggplant (s)
• 2 sweet potato (s)
• 3 tomato (s)
• 3 small potatoes, possibly
• 1 handful olives, black
• 1 onion (s)
• 1 bulb garlic
• 3 teaspoons olive oil for drizzling

Also: (for the hummus)

• 300 g chickpeas, cooked or 1 cup dried
• 150 g tahini
• 1 clove garlic
• 1 bunch parsley
• 2 teaspoons lemon juice
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cumin
• salt and pepper

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Instructions

1. For the oven vegetables, preheat the oven to 180 ° C top / bottom heat.
2. Wash the vegetables and cut into bite-sized pieces. Place the various types of vegetables on a baking tray lined with baking paper, drizzle with oil and cook for 20 - 30 minutes on the middle rack. Season with pepper and salt.
3. For the hummus, drain the cooked chickpeas and save the cooking water. Chop the parsley. Put all ingredients in a blender and puree. To make the paste a little smoother, add some cooking water. Now season with the spices and lemon juice. You can add a little olive oil to the paste for serving.
4. Serve the finished vegetables with the hummus.
5. Tips:
6. Herbs like rosemary and oregano can be used for more flavor.
7. Canned chickpeas can also be used to save time.
8. The hummus can be varied to taste.
9. Omit the parsley or use other spices.