Roasted Root Veggies With Crispy Chickpeas And Hummus Recipe

Name: Roasted Root Veggies With Crispy Chickpeas And Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 15-ounce cans chickpeas, drained, rinsed, and skins removed; 2-3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon sea salt; 1 bunch beets, quartered or cut into eigths, depending on their size; 1 bunch baby purple potatoes, cut into 1-inch chunks; 1 bulb fennel, core removed and sliced into thin shavings; 3 tablespoons olive oil; salt and pepper to taste; Cava Traditional Hummus; fresh tattagon, for garnish

Servings: persons

2 15-ounce cans chickpeas, drained, rinsed, and skins removed
2-3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon sea salt
1 bunch beets, quartered or cut into eigths, depending on their size
1 bunch baby purple potatoes, cut into 1-inch chunks
1 bulb fennel, core removed and sliced into thin shavings
3 tablespoons olive oil
salt and pepper to taste
Cava Traditional Hummus
fresh tattagon, for garnish

1
Preheat oven to 350 degrees Fahrenheit.
2
Toss chickpeas with olive oil, paprika, and sea salt. Spread in an even layer on a baking sheet. Roast for 30 minutes,, shaking the pan halfway through the baking time, until chickpeas are crunchy, about 50 to 60 minutes. Allow to cool.
3
While chickpeas are cooling, prepare veggies. Turn oven up to 400 degrees Fahrenheit. Toss beets, baby potatoes, and fennel in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 to 40 minutes, until fork-tender and lightly browned.
4
To serve, spread a layer of your preferred hummus flavor across the bottom of a large platter. Spread roasted veggies on top and finish with an even sprinkling of crispy chickpeas. Finish with cracked black pepper and a few sprigs of fresh tarragon.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 15-ounce cans chickpeas, drained, rinsed, and skins removed, 2-3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon sea salt, and more.

Yes, Roasted Root Veggies With Crispy Chickpeas And Hummus falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Root Veggies With Crispy Chickpeas And Hummus

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