YOUR SOLIN GENERATED RECIPE
Fresh Herb-Whipped Hummus Board with Roasted Vegetables
Enjoy a vibrant, clean plate featuring a silky herb-whipped hummus paired with zesty, roasted vegetables. This meal combines creamy chickpea hummus enriched with tahini and a splash of lemon with a refreshing side of nonfat Greek yogurt, crowned by sweet bell peppers, zucchini, and red onion caramelized in olive oil. It's a balanced dish bursting with color, texture, and flavor—perfect for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
3/4 cup canned chickpeas (drained)
1 tbsp tahini
1 tsp extra virgin olive oil (for hummus)
1 clove garlic
1 tbsp fresh lemon juice
3/4 cup nonfat Greek yogurt
1 cup mixed bell peppers, chopped
1/2 cup zucchini, chopped
1/4 cup red onion, sliced
1 tsp extra virgin olive oil (for roasting)
PREPARATION
Preheat your oven to 425°F.
In a food processor, combine the drained chickpeas, tahini, 1 tsp olive oil, garlic, and lemon juice. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Transfer the blended hummus to a serving bowl and stir in finely chopped fresh herbs like parsley, cilantro, or dill to brighten the flavor.
On a baking sheet, toss the chopped mixed bell peppers, zucchini, and red onion with 1 tsp olive oil, salt, and pepper. Spread them in a single layer.
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred at the edges.
In a separate small bowl, prepare the nonfat Greek yogurt as a creamy side dip.
Arrange the herb-whipped hummus in the center of a serving board, surrounded by the warm roasted vegetables and a small serving of Greek yogurt.
Garnish with additional fresh herbs if desired and serve immediately.