Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta
Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta
Ingredients
- 1 lb (450 g) Nantes carrots, various colours, halved lengthwise
- 3 cups (210 g) broccoli florets
- 1 sweet potato, peeled and cut into sticks
- ½ cup (75 g) sunflower seeds
- 2 tbsp (30 ml) olive oil
- 1 cup (120 g) feta cheese, crumbled
- 2 tbsp mint leaves, torn
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- ¼ cup (60 ml) tahini
- 2 tbsp (30 ml) olive oil
- 1 lemon, zest finely grated and juiced
- ¼ cup (60 ml) cold water
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the vegetables and sunflower seeds in the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are tender and slightly browned, stirring halfway through. Let cool.
Roasted Vegetables with Sunflower Seeds, Quick Hummus and Feta