Roasted Potatoes, Chickpeas, and Hummus

Roasted potatoes, chickpeas, cauliflower, hummus, parsley, and spices, close up in a white bowl.

Roasted potatoes, chickpeas, cauliflower and hummus come together in this amazingly tasty, hearty, vegan and gluten free recipe that I adapted from a Meliz Cooks pin I saw.  She looks amazing!  I can’t wait to try more of her recipes.

To save time, I buy my hummus, but it would be much healthier to make your own!  One day I’ll be there with you.  I also buy my cauliflower already chopped, but obviously it will be cheaper and perhaps healthier to chop your own.  Here’s the way I make it!

Ingredients:

ROASTED POTATOES, CHICKPEAS, & CAULIFLOWER:

  • 2 cans chickpeas, rinsed and drained
  • 1 bag (about 1/5 lbs) baby yellow potatoes, washed and cut into quarters
  • 2 bags (about 20 oz) chopped cauliflower
  • 4T cornstarch
  • 7T avocado oil

SPICE MIX:

  • 2 tsp smoked paprika
  • 2 tsp sumac
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin

SECOND SPICE TOPPING:

  • 1.5 tsp sea salt
  • 2 tsp dried oregano
  • pepper to taste
  • sesame seeds

HUMMUS:

  • purchase 20 oz pre-made hummus or use this recipe without the toppings

GARNISH:

  • olive oil
  • chopped fresh parsley

Directions:

  1.  Heat oven to 400°F convection roast or 425°F for a regular oven.
  2.  Brush a large non-stick baking tray with 1T avocado oil.
  3.  Place the pan in the oven to warm for about 5 minutes.
  4.  Pat chopped potatoes, chickpeas, and cauliflower dry.
  5.  Place in a large mixing bowl and mix in cornstarch until all vegetables are covered.
  6.  Add 4T avocado oil to the bowl and mix well.
  7.  Sprinkle in spice mixture and mix well, covering all vegetables.
  8.  Add additional 2T avocado oil to the bowl and stir in oregano, salt, pepper, and sesame seeds.
  9.  Dump vegetables onto hot tray and spread out.  Place potatoes cut side down.
  10.  Place in top section of oven and roast for 40 minutes, stirring at 20 minutes.
  11.  If you’re making your own hummus, do that now.
  12.  Dish hummus onto individual plates, top with roasted potato, chickpea, and cauliflower mixture.
  13.  Sprinkle with more cumin, sumac, chili powder, smoked paprika, garlic powder and salt.
  14.  Drizzle with olive oil.  Top with fresh chopped parsley.

For other vegetarian and gluten free recipes, visit the Food/Recipes section of our blog.

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