YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpeas and Fresh Veggie Sticks with Zesty Hummus
Enjoy a vibrant medley of crispy roasted chickpeas paired with refreshing veggie sticks and a tangy, protein-boosted hummus blended with Greek yogurt. The dish delivers satisfying crunch, zesty flavors, and a generous nutritional punch, perfect for a light yet energizing meal any time of the day.
INGREDIENTS
1.25 cups Canned Chickpeas (205g)
0.5 cup Zesty Hummus with Greek Yogurt (123g)
1 medium Carrot
1 Celery Stalk
0.5 unit Cucumber
1 tablespoon Hemp Seeds
1 teaspoon Olive Oil
1 teaspoon Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
Roast the chickpeas in the oven for 25-30 minutes until crispy, stirring halfway through for even cooking.
Meanwhile, prepare the zesty hummus by blending together your hummus base ingredients. For an extra protein boost, mix in a 1/4 cup of Greek yogurt with your traditional hummus ingredients (chickpeas, tahini, lemon juice, garlic) until smooth and creamy.
Wash and cut the carrot, celery, and cucumber into sticks for dipping.
Assemble the plate by spooning the zesty hummus into a small bowl, arranging the roasted chickpeas around it, and placing the fresh veggie sticks on the side.
Sprinkle hemp seeds over the hummus for added crunch and protein. Serve immediately and enjoy the balanced medley of flavors and textures.