Oven Baked Vegetables with Hummus Dip
| 8 – 10 | different seasonal vegetables |
| olive or avocado oil | |
| sesame | |
| herb salt, pepper, rosemary, thyme or herbs de Provence | |
| 2 – 3 tsps | WurzelKraft / AlkaLife |
| For the hummus dip: | |
| 125 g | chickpeas (jar) |
| 1 – 2 | cloves of garlic |
| 2 – 3 tbsps | lime or lemon juice |
| 1 tbsp | olive oil |
| 35 g | sesame puree (jar) |
| cumin, sweet paprika powder, herb salt, pepper | |
Preheat the oven to 180 °C.
Place various vegetables (seasonal) on a baking tray lined with baking paper and bake for 20-30 minutes on the middle shelf. For example, you can cut carrots and courgettes into thin slices. Hokkaido squash cut into thin wedges is suitable in autumn. Otherwise, sliced leeks and aubergine are a nice addition.
Now brush the vegetables with avocado or olive oil, salt and sprinkle with sesame seeds or Mediterranean rosemary or thyme.
For the dip, pour the chickpeas into a sieve and wash. Crush the garlic and purée with the chickpeas, lime juice, olive oil, sesame paste, spices and 1-2 tablespoons of water, if required. The dip will keep for 2-3 days, sealed in the refrigerator.
Place the finished vegetables and dip on the plates, leave to cool slightly and sprinkle WurzelKraft / AlkaLife on top.