Recipes  

Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4
Share

Ingredients

Roasted Vegetable Salad

Hummus

Preparation

Roasted Vegetable Salad

  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. On a non-stick or parchment paper-lined baking sheet, toss the vegetables and sunflower seeds in the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are tender and slightly browned, stirring halfway through. Let cool.

Hummus

  1. Meanwhile, in a food processor, combine the chickpeas, tahini, olive oil, lemon zest and juice. Season with salt and pepper. With the machine running, drizzle in the water and purée until very smooth, about 3 minutes. Use a spatula to scrape down the sides of the food processor as needed.
  2. Serve the hummus in shallow bowls topped with the roasted vegetable salad. Sprinkle with the feta and mint leaves.

Note

The hummus can be made in advance and will keep for 1 week in an airtight container in the refrigerator.

To help you with this recipe

Non-stick Baking Sheet

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.


25.99 $

SHOP NOW

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.