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🍽️ Colorful Oven Vegetable Fries with Homemade Hummus

385 kcal · 30 min · 4 servings

Ingredients

• Potatoes, mainly waxy 800 g
• Carrots 4 pcs
• Pepper, red 1 pc
• Zucchini 1 pc
• Thyme, fresh 20 g
• Garlic cloves 1 pc
• Olive oil 6 tbsp
• Salt pinch
• Pepper, black ground pinch
• Chickpeas 265 g
• Organic Limes 1 pc
• Sesame, white 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Thoroughly wash the potatoes.
3. 3. Cut the potatoes into wedges approximately two centimeters thick.
4. 4. Wash the carrots.
5. 5. Peel the carrots.
6. 6. Trim the ends off the carrots.
7. 7. Halve the carrots lengthwise.
8. 8. Cut the carrot halves in half again lengthwise to make quarters.
9. 9. Wash the bell peppers.
10. 10. Quarter the bell peppers.
11. 11. Remove the stems and seeds from the bell peppers.
12. 12. Slice the bell peppers into strips.
13. 13. Wash the zucchini.
14. 14. Trim the ends off the zucchini.
15. 15. Halve the zucchini lengthwise.
16. 16. Cut the zucchini halves into sticks approximately two centimeters thick.
17. 17. Rinse the thyme under running water.
18. 18. Dry the thyme thoroughly.
19. 19. Crush the garlic clove with the flat side of a knife.
20. 20. Line a baking tray with baking paper.
21. 21. Place the prepared vegetables on the baking tray.
22. 22. Add the thyme and garlic to the vegetables.
23. 23. Drizzle three tablespoons of olive oil over the vegetables.
24. 24. Season the vegetables with salt.
25. 25. Season the vegetables with pepper.
26. 26. Mix everything well so the vegetables are evenly coated.
27. 27. Place the baking tray in the oven.
28. 28. Roast the vegetables for about 25 minutes.
29. 29. Remove the vegetables when they are golden brown.
30. 30. Place the chickpeas in a sieve.
31. 31. Rinse the chickpeas under cold water.
32. 32. Let the chickpeas drain well.
33. 33. Wash the lime.
34. 34. Cut the lime in half.
35. 35. Squeeze the juice from one lime half.
36. 36. Heat three tablespoons of olive oil in a pan.
37. 37. Set the heat to medium.
38. 38. Add the sesame seeds to the hot pan.
39. 39. Toast the sesame seeds for about two minutes.
40. 40. Remove the sesame seeds from the heat when they are golden brown.
41. 41. Place the drained chickpeas into a tall container.
42. 42. Add the toasted sesame seeds to the chickpeas.
43. 43. Add the sesame oil to the mixture.
44. 44. Add three to four tablespoons of cold water.
45. 45. Add the lime juice.
46. 46. Blend the mixture until it is smooth.
47. 47. Season the hummus with salt.
48. 48. Season the hummus with pepper.
49. 49. Remove the roasted vegetables from the oven.
50. 50. Remove the thyme sprigs and garlic from the vegetables.
51. 51. Serve the warm vegetables together with the hummus.

Nutrition per serving

• kcal: 385
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 44 g