Fresh Herb-Whipped Hummus Board with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

Enjoy a vibrant board featuring a silky, herb-whipped hummus paired with a colorful assortment of roasted vegetables, crisp and tender, crowned with crunchy roasted chickpeas and a refreshing Greek yogurt dip. This dish brings together creamy textures and roasted goodness for a satisfying meal any time of day.

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NUTRITION

588kcal
Protein
34.1g
Fat
19.8g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas (for hummus)

1 tbsp tahini

1/2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 garlic clove

1 tbsp fresh parsley (chopped)

1 medium red bell pepper

1 medium zucchini

1 medium carrot

1/2 cup chickpeas (for roasted topping)

1/2 cup nonfat Greek yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a blender or food processor, combine 1/2 cup chickpeas, tahini, olive oil, lemon juice, garlic, and fresh parsley. Blend until smooth and creamy to create your herb-whipped hummus. Season with salt and pepper to taste.

  • 3

    Spread the hummus evenly on a serving board.

  • 4

    Cut the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them in a small amount of olive oil, salt, and pepper and spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.

  • 6

    Meanwhile, rinse and pat dry the other 1/2 cup of chickpeas. Toss with a drizzle of olive oil, salt, and smoked paprika, then roast them in the oven (with the vegetables if there's space) for about 20-25 minutes until crispy.

  • 7

    Once roasted, artfully arrange the vegetables and crispy chickpeas over and around the hummus on the board.

  • 8

    Serve with a small bowl of nonfat Greek yogurt as a cool, tangy dip on the side. Enjoy your vibrant, protein-rich meal!

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

Enjoy a vibrant board featuring a silky, herb-whipped hummus paired with a colorful assortment of roasted vegetables, crisp and tender, crowned with crunchy roasted chickpeas and a refreshing Greek yogurt dip. This dish brings together creamy textures and roasted goodness for a satisfying meal any time of day.

NUTRITION

588kcal
Protein
34.1g
Fat
19.8g
Carbs
74.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup chickpeas (for hummus)

1 tbsp tahini

1/2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 garlic clove

1 tbsp fresh parsley (chopped)

1 medium red bell pepper

1 medium zucchini

1 medium carrot

1/2 cup chickpeas (for roasted topping)

1/2 cup nonfat Greek yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a blender or food processor, combine 1/2 cup chickpeas, tahini, olive oil, lemon juice, garlic, and fresh parsley. Blend until smooth and creamy to create your herb-whipped hummus. Season with salt and pepper to taste.

  • 3

    Spread the hummus evenly on a serving board.

  • 4

    Cut the red bell pepper, zucchini, and carrot into bite-sized pieces. Toss them in a small amount of olive oil, salt, and pepper and spread them on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.

  • 6

    Meanwhile, rinse and pat dry the other 1/2 cup of chickpeas. Toss with a drizzle of olive oil, salt, and smoked paprika, then roast them in the oven (with the vegetables if there's space) for about 20-25 minutes until crispy.

  • 7

    Once roasted, artfully arrange the vegetables and crispy chickpeas over and around the hummus on the board.

  • 8

    Serve with a small bowl of nonfat Greek yogurt as a cool, tangy dip on the side. Enjoy your vibrant, protein-rich meal!