Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta

Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Vegetarian

Categories

Ingredients

  • Roasted Vegetable Salad

    • 1 lb (450 g) Nantes carrots, various colours, halved lengthwise
    • 3 cups (210 g) broccoli florets
    • 1 sweet potato, peeled and cut into sticks
    • ½ cup (75 g) sunflower seeds
    • 2 tbsp (30 ml) olive oil
    • 1 cup (120 g) feta cheese, crumbled
    • 2 tbsp mint leaves, torn
  • Hummus

    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • ¼ cup (60 ml) tahini
    • 2 tbsp (30 ml) olive oil
    • 1 lemon, zest finely grated and juiced
    • ¼ cup (60 ml) cold water

Preparation

  • Roasted Vegetable Salad

  • Hummus

Note from Ricardo

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

Personal Note