Loaded Hummus with Roasted Vegetables and Homemade Protein Naan

Name: Loaded Hummus with Roasted Vegetables and Homemade Protein Naan
Total time: 40 min
Ingredients: carrots; cauliflower; zucchini (courgette); medium onion; vegetable oil; cayenne pepper; paprika; chickpeas (265 g drained, reserve the water); chickpea cooking water (aquafaba); freshly squeezed lemon juice; olive oil; tahini; garlic; ground cumin; salt; whole-grain flour; Vegan Protein Taster Portion Neutral; baking powder; vegan skyr yogurt; Coconut oil

a colorful, high-protein plateful of bliss

40 min

By Anne-Sophie Hoffman
June 8, 2021

Why trust us?

Loaded French fries are so last year. Of course they can taste great, but let’s keep in mind that our bodies need their daily servings of vegetables! That’s why our loaded hummus has a heap of roasted veg paired with a creamy, dreamy hummus. What do we dip into the hummus? A homemade protein naan, obviously. Now doesn’t that sound more refreshing than a pile of soggy chips?

Ingredients

2 Persons

For the roasted vegetables:

40 g

carrots
100 g

cauliflower
40 g

zucchini (courgette)
0.5

medium onion
0.5 tbsp

vegetable oil
0.25 tsp

cayenne pepper
0.25 tsp

paprika

For the hummus:

1 can

chickpeas (265 g drained, reserve the water)
2 tbsp

chickpea cooking water (aquafaba)
3 tbsp

freshly squeezed lemon juice
4 tsp

olive oil
2 tbsp

tahini
1 clove

garlic
1 tsp

ground cumin
1 pinch

salt

For the naan:

50 g

whole-grain flour
12 g

Vegan Protein Taster Portion Neutral
3 g

baking powder
50 g

vegan skyr yogurt
0.5 tsp

Coconut oil
optional

cocktail tomatoes, olives, sesame seeds, fresh coriander, fresh parsley, microgreens of your choice

Preparation

1

Preheat the oven to 200° C.
2

Karotten, Blumenkohl, Zucchini und Zwiebel in Mundgerechte Stücke schneiden. Rapsöl mit den Gewürzen vermengen und über das Gemüse geben. Für 20-25 Min. bei 200°C im Ofen garen. Cut the carrots, cucumber, courgette and onion into bite-sized pieces. Stir the spices into the vegetable oil, then drizzle or mix into the vegetables. Roast for 20-25 minutes at 200° C.
3

While the vegetables are roasting, make the hummus: First, juice the lemon.
4

Put all the ingredients into a food processor or blender (or use a bowl and a stick blender). Puree until smooth.
5

Spread the hummus on a plate.
6

To make the protein naan: Mix all the dry ingredients. Then add the vegan skyr yogurt. Knead until a smooth dough is formed. Roll the dough out.
7

Preheat a pan to medium heat. Add the coconut oil. Cook the naan on each side until golden-brown.
8

Cut the tomatoes in quarters and the olives in half.
9

Top the loaded hummus with the warm roasted vegetables and the other toppings.
10

Garnish with fresh herbs if you like. Add pepper, salt, lemon juice, and a glug of olive oil on top. Serve with fresh naan.
1

Enjoy!