YOUR SOLIN GENERATED RECIPE
Loaded Hummus Platter with Roasted Vegetables
Creamy Greek yogurt and hummus form a velvety base for crisp roasted chickpeas, fresh vegetables, and protein-rich hard-boiled eggs.
INGREDIENTS
0.75 cup non-fat plain Greek yogurt
0.13 cup hummus
0.25 cup canned chickpeas
2 large eggs
0.5 tbsp hemp seeds
0.5 cup cucumber
0.5 cup cherry tomatoes
0 tsp extra virgin olive oil
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure maximum crunch.
Toss the chickpeas with olive oil, smoked paprika, sea salt, and black pepper directly on the baking sheet.
Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crisp.
While chickpeas roast, place the eggs in a pot of boiling water for 9 minutes, then transfer to an ice bath, peel, and slice in half.
Spread the Greek yogurt onto a wide platter and use the back of a spoon to swirl the hummus into the center.
Top the yogurt base with the roasted chickpeas, diced cucumber, halved cherry tomatoes, and the sliced eggs.
Garnish the platter with hemp seeds and freshly chopped parsley before serving.