Roasted Veg Salad and Roasted Red Pepper Hummus. AKA We Got our Roast On

Basics of Hummus

You will need:

  • 1 can chickpeas, garbanzo beans (we used a 400 ml can but use however much you like)
  • splash of olive oil
  • about 2 tbsp tahini
  • about 2-3 tbsp fresh squeezed lemon or lemon juice
  • pinch of salt. This is a wonderful salt, you use far less and get more flavour! (We crush it with a pestle and mortar and keep some in a jar by the stove)
  • garlic galore!
  • Food processor

For this recipe:

  • 2 red peppers
  • Some Sesame Seeds

So last night we decided to make a roasted red pepper and garlic hummus. It really complimented the roasted flavours of the veg in our salad and the whole dinner had a nice nuttiness to it!

To make this one we cut up 2 red bell peppers into quarters and pealed 1.5 bulbs of garlic (vampires beware!). Roast them in the oven until they get some nice blackened edges, turn occasionally. A temp of about 375-425F is good. We have a cast iron pan that’s great for roasting in the oven and grilling on the stove top. Also adds some iron to the diet! I also roasted about 2 tbsp of sesame seeds on a cookie sheet for this batch- keep an eye on them, they brown quickly!
Now just toss it all into the processor, blend and taste. Feel free to add more lemon, or whatever, as needed. Chill and serve with veggies, fresh or baked pita, or tortilla chips. This one is pretty nutty, but we often make it with half roasted garlic and a couple cloves of fresh garlic and add some crushed chilies or a pinch of cayenne powder for more zip. Roasted pine nuts, or almonds are delicious too!

Roasted Veg Salad

You will need:

  • Some mixed lettuce
  • Salad dressing – We made a balsamic vinaigrette. With equal parts balsamic and sherry wine vinegar and no lemon juice.
  • Crumbled Goat cheese
  • Pecans
  • 1 zucchini
  • 1 tbsp coconut oil (or you can use olive oil)
  • A bit of salt.
  • A bunch of Brussels sprouts

For this salad we made zucchini chips, which are a delicious addition to any salad. To make zucchini chips cut the zucchini into thin ‘chips.’ Put the chips on to an oiled cookie sheet, we use coconut oil. Lightly oil and salt the tops of the chips and place in the oven at 300F for about 30 minutes, or until they turn brown and crispy.

We quartered the Brussels sprouts and oven roasted them at about 350F in a cast iron pan (you can use a baking tray) until they turned brown and crispy about 20 minutes to half an hour. The inside gets soft and the outside crispy and while I never like classically cooked Brussels sprouts, these are amazing! Cool the sprouts and the chips until you can touch them without burning yourself so they don’t wilt the lettuce. Place everything in a bowl and toss.

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