A few weeks ago I went to Wildflower for lunch and got the hummus plate. It was really good but I knew I could improve open it by making it myself (and not have to pay $9 for vegetables!). Plus, their hummus wasn't anything to write home about and I figured I could make a more delicious version. I roasted up some veggies and made my own. I'm happy to say it was delicious and I now eat this for lunch on the days that I get tired of my hummus avocado open-faced sandwich.
1/2 eggplant, sliced into spears
1/2 head cauliflower, cut into florets
1 yellow squash, quartered
1 zucchini, quartered
1 cup baby bella mushrooms, halved
3 tablespoons olive oil
1/2 teaspoon Italian seasoning
kosher salt + pepper
red pepper hummus (recipe below)
pita chips or quinoa black bean chips (pictured)
large handful arugula or other greens
Preheat oven to 400 degrees. Spread all the cut vegetables on a cookie sheet and drizzle with olive oil. Season with Italian seasoning, salt and pepper. Make sure the vegetables are spread evenly on sheet and then place in oven. Cook for 12 - 15 minutes. Remove from oven and set aside.
Take a handful of argula (or other greens) and place on a plate. Drizzle with some good balsamic vinegar and place slightly cooled roasted vegetables on top. Eat with red pepper hummus and chips.
*You can double the roasted vegetables and use them throughout the week.
Red Pepper Hummus
1 medium red pepper, seeded and cut into large pieces
1 large head of garlic, top cut off
1 (15 ounce) can garbanzo beans, undrained
3 tablespoons lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Preheat oven to 425 degrees. Place peppers and head of garlic on a cookie sheet and drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until tender and starting to brown. Remove from oven and let cool for 10 minutes.
Place all ingredients in a blender (I used my blendtec but a food processer would work too) and blend until smooth. You can add a little olive oil until the desired consistency is reached (I really like mine extra-smooth). Season with more salt and pepper, if needed.