NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas (drained)

0.5 tbsp tahini

0.5 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 garlic clove

1 tbsp nonfat Greek yogurt

2 tbsp chopped fresh parsley

2 tbsp chopped fresh cilantro

1 serving (150g) assorted roasted vegetables

0.5 cup shelled edamame

125g firm tofu, cubed

PREPARATION

• 1

  Drain and rinse the canned chickpeas. In a blender or food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, Greek yogurt, and a handful of fresh parsley and cilantro. Blend until smooth, adding a little water if needed to reach a creamy consistency. Season with salt and pepper to taste.

• 2

  Transfer the hummus to a serving bowl and drizzle a tiny bit more olive oil on top if desired. Garnish with additional chopped herbs.

• 3

  Preheat the oven to 400°F (200°C) and toss your chopped bell pepper, zucchini, and carrot with a light drizzle of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, cut the firm tofu into cubes and lightly pan-roast them in a non-stick skillet over medium heat for about 6-8 minutes until golden on all sides.

• 5

  Prepare the shelled edamame by boiling or steaming for 5 minutes and then draining.

• 6

  Arrange the roasted vegetables, tofu cubes, and edamame around the hummus on a large board or plate. Garnish with extra parsley and cilantro.

• 7

  Serve the board at room temperature and enjoy the fresh, herbaceous flavors and varied textures.