Start to finish: 30 minutes
Servings: 6 servings
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1 cup bell pepper slices (red or yellow preferred)
1 small onion or fennel bulb, peeled and quartered
1 cup prepared hummus
Garlic or spices, if desired (optional)
1/4 teaspoon kosher salt
Lemons for squeezing
Line a large baking sheet with parchment paper and place inside the oven. Preheat the oven to 425 F, with the sheet pan in the oven. In a large bowl, toss the vegetables with the hummus, (and any optional garlic or spices if using), using your hands to coat the veggies. Do not worry if the mixture is a little clumpy or uneven. Once the oven is hot, remove the sheet pan, and carefully lay out the coated vegetables on the tray. Return to the oven and roast for 10 minutes. Remove the vegetables from the oven, and quickly turn the vegetables over. Return the vegetables to the oven and roast until desired tenderness, about 10-15 more minutes. Remove from heat, sprinkle with salt and lemon juice, and serve.
Chef’s note: Feel free to swap out vegetables for 4-5 cups of your favorites — a great way to use up hummus-crudite platter leftovers! Another version: stir enough lemon juice or water just until the hummus is smooth and creamy, like a thick batter, before tossing in the vegetables.
Nutrition information per serving: 101 calories; 36 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 270 mg sodium; 13 g carbohydrate; 5 g fiber; 4 g sugar; 5 g protein.
Melissa d’Arabian, Associated Press
