Hummus plate with roast vegetables
Homemade hummus, roasted vegetables from the tray, warm flatbread — a plate to share.
- Time
- 45 min
- Effort:
- easy
- Season
- summer, autumn
- vegan
- vegetarian
- light
- batch-cook
- everyday
Ingredients for 4 portions
2 tin(s)chickpeas (tin)
3 tbsptahini
1lemons
2 clove(s)garlic
1 tspground cumin
6 tbspolive oil
1courgettes
2bell peppers
3carrots
1onions · red
1flatbread
1 tspsweet paprika
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Sesame
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 515 kcal |
|---|---|
| Protein | 15.8 g |
| Fat | 25.8 g |
| Carbohydrates | 44.5 g |
| of which sugar | 12.7 g |
| Fibre | 18.6 g |
| Salt | 1.1 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Oven to 220 °C. Cut the courgette, peppers, carrots and onion into pieces, toss with oil, paprika and salt, roast for 25 minutes.
- 2
Drain the chickpeas, blend smooth with the tahini, lemon juice, garlic, cumin, olive oil, salt and a splash of water.
- 3
Warm the flatbread, spread the hummus on plates, vegetables on top, olive oil and paprika over.