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🍽️ Creamy Hummus with Warm Vegetables

664 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 275 g chickpeas (drained weight; can)
• 2 tbsp tahini (15 g each; sesame paste)
• 0.5 tsp ground cumin
• 4 tbsp lemon juice
• 4 tbsp olive oil
• salt
• pepper
• 2 tbsp roasted peanuts (15 g each)
• 100 g cherry tomatoes
• 1 handful baby salad mix (10 g each)
• 2 red onions
• 1 tsp dried herbs
• 4 tbsp peanut butter (15 g each)
• 2 tsp red curry paste
• 175 ml vegetable broth
• 1 tbsp light soy sauce
• 1 handful cilantro (5 g each)
• 200 g red cabbage
• 300 g broccoli
• 250 g veggie mince bites (veggie bites; refrigerated section)
• 2 tbsp rapeseed oil

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Place the chickpeas, tahini, cumin, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil into a blender.
3. 3. Add the chopped garlic as well.
4. 4. Blend everything until you have a smooth, fine cream.
5. 5. Season the mixture to taste with salt and pepper.
6. 6. Transfer the finished hummus into a serving bowl.
7. 7. Smooth the surface.
8. 8. Sprinkle roasted peanuts over the hummus.
9. 9. Drizzle 1 tablespoon of olive oil over it.
10. 10. Wash the tomatoes under running water.
11. 11. Cut the tomatoes in half.
12. 12. Wash the salad leaves under running water.
13. 13. Shake the salad leaves dry.
14. 14. Set the dry salad leaves aside.
15. 15. Peel 1 onion.
16. 16. Slice the onion into thin strips.
17. 17. Place the prepared vegetables into a bowl.
18. 18. Drizzle the remaining olive oil over the vegetables.
19. 19. Add 1 tablespoon of lemon juice.
20. 20. Mix the vegetables thoroughly with the oil and lemon juice.
21. 21. Spread the vegetable mixture over the hummus.
22. 22. Sprinkle the dish with dried herbs.
23. 23. Keep the hummus cool until serving time.
24. 24. Place the peanut butter into a small bowl.
25. 25. Add the curry paste.
26. 26. Add the remaining lemon juice.
27. 27. Add 75 milliliters of vegetable broth.
28. 28. Add some soy sauce.
29. 29. Whisk everything until you have a smooth sauce.
30. 30. Wash the coriander under running water.
31. 31. Shake the coriander dry.
32. 32. Remove the hard core of the red cabbage head.
33. 33. Wash the red cabbage under running water.
34. 34. Slice the red cabbage into thin strips.
35. 35. Peel the remaining onion.
36. 36. Dice the onion.
37. 37. Remove the outer leaves of the broccoli.
38. 38. Wash the broccoli under running water.
39. 39. Separate the broccoli into small florets.
40. 40. Cut the veggie bites into smaller pieces if necessary.
41. 41. Heat rapeseed oil in a frying pan.
42. 42. Sauté the red cabbage, onion, broccoli, and veggie bites in it.
43. 43. Cook the vegetables for 6 to 7 minutes over medium heat.
44. 44. Deglaze the vegetables with the remaining broth.
45. 45. Let the liquid reduce for 3 to 4 minutes over low heat.
46. 46. Add the peanut sauce to the vegetables.
47. 47. Garnish the dish with fresh coriander.
48. 48. Serve the hummus together with the warm vegetables.

Nutrition per serving

• kcal: 664
• Protein: 30 g · Fett/Fat: 48 g · Carbs: 28 g